Chinese Food
Extreme light Cheesecake
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It's about light cheese. It was first learned by grandpa Ricker. The seemingly small cake shop always has a line of people. So it inspired the idea of making it by yourself. I tried many different recipes. Finally I found that the taste of this method is the best. The taste is pure. The color and luster are good. The surface is never brushed with specular pectin. The most important thing is that it never cracks. It's nearby Everyone thinks it's great. If you're looking for a cheesecake for yourself and your family, try this one.
Cooking ingredients
Cooking Steps
Step1:Prepare all materials.
Step2:Cut the oil paper and lay it on the bottom of the mold.
Step3:Separate the yolk from the protein. Make sure that the basin containing the protein is free of water and oil. Do not stick a silk of yolk in.
Step4:Cream cheese with milk. Heat the water with hand beater and stir until it is free of granules.
Step5:Add the melted butter in 3 times, and mix well.
Step6:Add lemon juice and stir well.
Step7:Add the yolk in several times. Mix each time, and then add the next one.
Step8:Sift in low gluten flour and cornstarc
Step9:Mix well. Set aside.
Step10:Add 3 drops of lemon juice to the egg white and add 1 / 2 sugar when it's fisheye like.
Step11:Continue to spread to the foam. When the protein expands to 2 times, add the remaining 1/2 fine sugar.
Step12:Until it's wet and foamy, it's OK to lift the egg head with a vertical triangle downward.
Step13:Take 1 / 3 protein and mix it up and down in the egg yolk paste. Then pour all the batter into the egg yolk paste and mix well.
Step14:Pour the mixed cake paste into the mold. Knock gently on the table. Shake out big bubbles.
Step15:Put the mold into the baking tray with water. Lower layer of the oven. Heat up and down. Water bath. Bake at 160 ℃ for 20 minutes. Turn to 140 ℃ and bake for another 50 minutes. When the temperature changes, change the water or add ice to cool down halfway.
Step16:It's not inferior to the one sold outside.
Cooking tips:1. I use a three energy gold oval mold. The weight is equal to the size of a 6-inch round mold. 2. Because the light cheese must be baked in water bath at low temperature. If the movable bottom mold is used, the tin paper must be tightly wrapped around the outer layer of the mold for more than three times. I tried to wrap two layers. I felt that there was still water vapor in. So it would be more reassuring to wrap one more layer. Of course, it would be slower to tear it. The tin paper can be used for the second time, and the next baking can continue. 3. It is better to use non stick mould for light cheese. In general, the mould must be coated with melted butter liquid on the inner wall. 4. The egg beater can be lifted with a vertical triangle downward. 5. Because light cheese is a very fragile thing. Do not bake it at high temperature. Otherwise it will crack easily. You can bake it at 160 ℃ for 20 minutes, then turn it to 140 ℃ for 55 minutes. You can bake it at 140 ℃ for 90 minutes. 6. Light cheese is not like Qifeng. It should not be buckled when it is out of the oven. It should be fixed after being cooled
