Chinese Food
Zero failure cheesecake: my favorite
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This cake is my husband's favorite. After eating for the first time, I always don't comment on what I made, let alone praise him. You don't have to make anything else. Just make this cake for me to eat
Cooking ingredients
Cooking Steps
Step1:When I think of writing the recipe, I have already started to do it. So let's start from here. Put the cheese, butter and milk into a large bowl. Heat the bowl over a fire and separate the water. Don't heat it too much. Use the hand beater to stir until the three are combined into a delicate paste.
Step2:Turn off the fire. Separate the egg white and yolk. Put the egg white into a bowl without oil and water. Add the yolk into the cheese paste.
Step3:Mix the yolk and the cheese paste well. Make the yolk and cheese paste.
Step4:Cream the mayonnaise out of the pan. Sift in the low gluten flour and cornstarch.
Step5:Stir evenly with hand drawn zigzag. Be careful not to stir in a circle in one direction to avoid flour gluten affecting the taste. Stir well and put the wet cloth on the back cover aside.
Step6:Now let's deal with the egg white. Grind again. The container for egg white must be free of oil and water.
Step7:Beat the egg white with the electric beater until it bubbles. Add a third of sugar.
Step8:Continue beating until the bubbles come out and add another third of sugar.
Step9:Add the last third of sugar when the lines appear. The amount of sugar each time is about enough. No need to be precise.
Step10:Beat until the egg white is wet foaming, that is, when the beater is lifted, the egg white on the mixing bar is in a long curved shape.
Step11:The scraper is on the stage. Take one third (another third) Put the egg white into the mayonnaise cheese paste. Cut it up and down. Don't make a circle Stir. It will defoamer.
Step12:Take another third of the egg white into the yolk cheese paste that has been mixed into the egg white. Continue to cut and mix evenly.
Step13:Pour the hot water that just melted the cheese butter paste into the baking pan . place the pan at the bottom of the oven. The oven begins to warm up at 150 degrees.
Step14:Mix the egg yolk, egg white and cheese batter (can you be more verbose?) Pour all into the egg white bowl. Continue to cut and mix until even.
Step15:The mixed cake paste. Pour it into the six inch mould with butter on the four walls.
Step16:Paste the cake into the mold. You can see a lot of bubbles.
Step17:Drop the mold from a height of about 10 cm on the surface with a cloth pad and shake it several times to shake out large bubbles. Look. Now it's a fine and even cake paste.
Step18:Put a grill on top of the same layer as the grill.
Step19:Wrap tin paper under the mold. Put it on the grill. Open the oven. Time is bi
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Cooking tips:The cake hasn't cooled thoroughly. I took a picture and then demoulded it. As a result, the cake's face value is not high. So we must learn a lesson. Please cool it thoroughly before demoulding. It's cool. Put it in the refrigerator and refrigerate for four hours before eating. It tastes better. The taste of cheesecake is not as fluffy as Qifeng. It is delicate and soft, with strong milk flavor. Some people may not be used to the taste. But my sister once said it was like custard. She is very porridge. We can make it ourselves. Have a taste. Again - this is a six inch measure. If we make eight inch ones, we can make five eggs and double other materials. But this cake is too fragrant. It's not recommended to make eight inch cake for five people or less. There are skills in making delicious dishes.
