Chinese Food
Light Cheesecake
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My favorite is full of cheese flavor. I prefer light cheese in the cake. The heavier cheese cake is lighter and more fragrant than Qifeng cake. It feels just right in the mouth ~ this recipe is easier to control. As long as the protein is well beaten, the failure rate is basically zero. -
Cooking ingredients
Cooking Steps
Step1:Weight all material
Step2:Prepare a mixing basin without oil and water. Separate the egg white and yolk with an egg separator. Be careful that there must be no water and oil in the basin containing the protein. If there is any oil or water, the egg white will not be sent to the wet foaming. This must be noticed. It's the key to the protein.
Step3:Take the cream cheese out of the refrigerator. Melt it in water and stir smoothly. Add the milk several times until the two ingredients are fully integrated and stir evenly. Then add the butter several times. Stir evenly.
Step4:Add the yolk in three times and stir evenly. Then sift the flour and mix the yolk paste evenly until the batter is invalid.
Step5:Start beating the egg whites. Beat the egg beater at a medium speed. Beat the egg whites into the coarse bubbles (like the big uneven bubbles in the picture). Add a third of sugar and drop a few drops of lemon juice.
Step6:Whisk at a high speed until the protein has lines. Add another third of sugar.
Step7:Add in the remaining white sugar until the beater is hooked. It's wet foaming. The protein will be sent away.
Step8:Add one third of the protein to the egg yolk paste and stir. Note that there must be a Z-shaped version here. Use a scraper to stir it from the bottom. It must not be stirred in circles. In this way, the protein will stir and defoamer. The cake will not be fluffy.
Step9:Add another third of the protein. Z-shape and mix well.
Step10:Pour the mixture into the remaining third of the albumen basin. Continue with the previous reproduction until the color is even.
Step11:Heat up and down the oven 180 degrees. Pour 7 minutes of water into the baking pan. Light cheesecake should be baked in water bath.
Step12:Pour the batter into a 6-inch baking mold. Shake it three or four centimeters away from the table. Shake out the bubbles in the batter, so as to ensure that the baked cake is free of air bubbles.
Step13:If it's a movable bottom baking mold, make sure to wrap the baking mold with tin paper to prevent water from exposing. Place the baking mold in a water filled baking tray. Turn on the heat 180 ℃ for 30 minutes. Middle layer. Turn on the hot air circulation. Turn it 150 ℃ for 25 minutes. The oven is different for each person. If the color is too fast, reduce the temperature. If the color is lighter, increase the baking time properly.
Cooking tips:Light cheesecake is originally a dessert baked in water bath and low temperature, so it's dry and smooth, with rich cheese. So it's a little longer than Qifeng cake. 180 bake for 30 minutes, then turn to 150 ℃ for 25 minutes. At this time, do not take out the cake in time. With the help of the remaining temperature of the oven, the cake can be put in the oven for 20 minutes and then taken out. After taking out, the cake should be refrigerated for one night. The taste will be better. In fact, the steps are very simple. All materials except lemon juice and sugar are added into the egg yolk paste and stirred evenly. Whisk the egg white until it is wet and foamy. Then mix evenly. As long as the egg white is well whisked and the mixing method is correct. There are skills in making delicious dishes.
