Chinese Food
Light cheesecake (look at the 6-inch children's shoes without cream cheese)
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When it comes to cream cheese, English is cream cheese. It's not often seen in many places. But when it comes to cheese, you can buy cheesecakes or anything. I've tried to make this cake only with cream. It's really ready to eat. It's too soft and a bit like marshmallow. So today I decided to make some real Cheesecake with cheese. For the convenience of dropping children in foreign countries, I specially noted the English name of the material. If there is any mistake, please remember to remind me that the sugar in this recipe is prepared according to my own taste. Maybe I'm afraid to eat something sweet and greasy in foreign countries. Generally, it's ok for children or sweet pot friends to put 40g. If the egg is big, use 2. If it is a native egg or a new egg, use 3.
Cooking ingredients
Cooking Steps
Step1:Melt butter and 50g milk in water (after melting, mix with other things when it cools to 80 ℃
Step2:In the process of heating, we can sift the low-precision flour and cornmeal firs
Step3:Separate the egg white and yolk. It's easy to separate those with separators. Don't worry if you don't have one. Break the crack of the egg gently. The egg will have a bigger shell and a smaller shell. Pour the yolk back and forth. Then the extra egg white will be slowly filtered down. The rest in the shell is the complete yolk. After the eggs are separated, pour the yolk into 2 and mix well.
Step4:Add all the materials of 2 and 3 into 1, stir well, and then sift again. This ensures the delicacy of the cake. After passing the sieve, put it back into the pot just used for water separation and heating for heat preservation (no need to fire. Use the residual temperature. About 3540 ℃
Step5:Take another container. Heat 4 pieces of cheese + 25g milk + 25g light milk until smooth.
Step6:Pour 5 (melted cheese pieces) into 4 (sifted egg yolk paste). Add a few drops of lemon juice and stir well. Continue to put it back in the pot. Avoid cooling too fast.
Step7:Be sure to use a very clean container to beat the egg white. There is no oil or water. Add sugar, a few drops of lemon juice (or vinegar) and a little salt. Whisk to 80% in a whisk. Use the small corner of the hook.
Step8:Mix the 6 material and 7 egg white (three times). Turn up from the bottom each time. Avoid excessive defoaming
Step9:Put butter around the 6-inch mold to facilitate demoulding. At the bottom, I still pad a piece of oil paper. Tin paper is used to make two layers of bread on the outside of the mould. It's better to spread oil paper around the mold.
Step10:When baking, the way to use water bath is to put hot water on the outside baking tray. The water can't exceed 1 / 2 of the mold. So the tin paper should be higher. Preheat the oven first. Then place the mold on the lower layer. Heat it up and down for 40 minutes. Every oven is different. It can bake for 20 minutes. If the first 20 minutes have been colored well, then change to 150 degrees and continue to bake for 20 minutes. The toothpick can be inserted to know if it's ripe.
Step11:I'll take it out in a few minutes after bakin
Step12:
Step13:
Cooking tips:Coloring - in order to avoid a lot of copies that are already black on the surface, it's better to bake for 40 minutes at 160 degrees. Every oven is different. It can bake for 20 minutes. If the first 20 minutes have been colored well, then change to 150 degrees and continue to bake for 20 minutes. The toothpick can be inserted to know if it's ripe. Demoulding - two layers of tin paper are used to cover the bottom mold. It's better to spread oil paper around the mold. It can be refrigerated for a period of time before demoulding. And the taste will be better after cold storage. Sweetness - it's OK to put 40g for children or sweets lovers. My personal taste is light. Egg white separation - break the crack of the egg and break it gently. The egg will have a bigger shell and a smaller shell. Pour the yolk back and forth. Then the extra egg white will be filtered slowly. The rest in the shell is the complete yolk. There are skills in making delicious dishes.
