Chinese Food
Share shuflei cheese cake (6-inch model)
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The most delicious cheese cake in the history is popular on the Internet. The appearance of the cake is as soft and light as that of shuflei. It's easy to melt at the entrance. It's full of rich cheese flavor. It's smooth and fragrant. Speaking of participating in this baking competition, it's the information that a little younger martial sister who knows that I love baking will tell me when she sees it. Thanks to this competition, I made this cheesecake again. It's called sharing. I'd like to share my love and fun for baking with my good friends. Afternoon tea has its place. Friends. Wait for my special person to speed up. Love you~
Cooking ingredients
Cooking Steps
Step1:Preparation stage - A. apply butter to the mold, pad baking paper at the bottom, and wrap tin paper (I use the movable bottom mold, and need to wrap two layers more to prevent water from entering). B. Spread the butter on the mould, and then sprinkle the sugar into the mould. Tilt the mould slowly to make the sugar evenly cover the mould. Pour out the excess sugar. (when pouring out the sugar, hold the bottom of the movable bottom mold with your fingers, or the bottom mold will fall off. Also, be careful not to touch the sugar on the side wall.)
Step2:Weigh the ingredients according to the quantity. Pour the milk directly into the small milk pot (because it needs to be heated). Sift the corn starch.
Step3:A. heat the cream cheese over water until it is very soft. Stir slightly and smooth. B. Melt the butter block in hot water.
Step4:Add cream cheese to butter in two or three times. Beat with hand beater until smooth and smooth. (like me this time. It doesn't matter if I'm a little separated. It will be successful as well. It's enough to blend. Put it aside for later use.
Step5:Add sugar to the yolk. Beat until the sugar melts completely. Then add corn starch. Mix well.
Step6:A. put the milk above in a small milk pot and heat it over low heat. Heat it to about 60 degrees. Pour in the egg yolk paste. Stir quickly and evenly. Don't let the corn starch get lumpy. B. In the picture below, sit the yolk basin in the hot water pot. Heat the hot water pot while stirring. Remember to keep stirring until the yolk liquid becomes a thick paste. Leave the hot water immediately.
Step7:Pour the yolk paste into the cheese bowl while it is hot. Stir it quickly and evenly. It will become smooth and full-bodied after stirring. Cover with a damp cloth. Start the protein beating.
Step8:The protein is added into the sugar three times. Beat it at a low speed until there is sagging triangle protein. It is a wet foaming state.
Step9:(preheat the oven to 190 degrees first, and then start to cut and mix) pour the egg white cream into the egg yolk cheese basin three times, and mix / cut and mix evenly.
Step10:A. slowly pour the batter into the mold, knock it on the table top for a few times, and shake out bubbles; if there is any foam on the surface of the batter, use kitchen paper to absorb it. B. Put into the oven, lay down the layer and take a water bath (pad a small towel, put the mold on the towel, inject hot water into the baking tray, put the mold into the water, and use a deep baking tray as far as possible, so that the mold has a certain depth into the water
Step11:A. bake at 180 degrees for 15 minute
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Cooking tips:1 / the reason why the mold wall is sprinkled with sugar - after the sugar layer is heated, it can better close the gap between the cake and the mold, prevent uneven air flow, and increase the friction force. The cake can climb very high, and the demoulding is easier. 2 / the reason of towel padding in water bath method. Avoid the bottom of cake mold directly contacting with ironware and making the heating temperature too high. 3 / making emulsified yolk paste (no pimples) is the key step. Pay more attention. 4 / beat the protein to wet foaming. 5 / don't rush to take out the cake. Simmer for 4060 minutes. 6 / the cake will be smoother after the knife is heated. There are skills in making delicious dishes.
