How to make light Cheesecake recipe-Chinese Food-best chinese food recipes-cooking food

How to make light Cheesecake

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A few days ago, I looked at my recipes and found that most of the dishes were meat dishes. I always thought that vegetable dishes were very simple and the steps were very simple. They were not worth spreading. So I omitted them from my mind. Now, in order to enrich the variety, I often make cake and Western food. In fact, I have been baking for eight years. In 2007, when I was not married, I started to read blogs and self-study on the then popular website of Abang. Later, I had a competition with a professional Western food teacher for a while. To be honest, now it's over the stage of an enthusiast. Sometimes a child will do something when he wants to eat it. It's not like when he's learning to bake. He's always itching to stir up. So also summed up some of their own small experience. Send up and friends to learn and progress together. -

Cooking ingredients

Cooking Steps

Step1:Let's talk about these quantities first. It's about the quantity of a 6-inch round mold or a normal elliptical cheese cake mold. After weighing the cream cheese, break it up in hot water. The method of using large basin to cover small basin is adopted directly. Put hot water in the large basin. Put the small basin inside. When the water is cold, you can change it. This is safer. It is not easy to control the temperature when heating on the fire. The other is afraid of scalding.

Step2:Add milk to the cheese and beat until smooth. As shown in the picture. Add butter again. Stir until the butter is combined with it.

Step3:Then start beating the yolk and the egg white. Put the egg white in another bowl without water or oil for a while, and then beat it. Add the egg yolk into the buttered cheese paste. Beat once with an egg yolk. Add another yolk evenly.

Step4:Add in the yolk several times and make it look like a yellow liquid. The color is similar to the feeling of the liquid in the cone.

Step5:Sift in the flour and corn starch weighed in advance.

Step6:Use a knife to cut the flour and cheese mixture together. Never circle.

Step7:It's like this after mixing. Put it aside.

Step8:Prepare three tablespoons of sugar with a large spoon. Add it in several times when beating the egg white.

Step9:Add a spoonful of sugar to the egg white. Add another spoonful of sugar when you start beating the egg beater to the big bubbles. Then start the beater again.

Step10:It's about 30 seconds. When it's wet foaming, add it again. Until sugar is added three times.

Step11:In this state, the protein is softer than Qifeng. Don't beat it so hard. Otherwise, it will crack when baking.

Step12:Add the beaten protein into the yolk paste in three times. Every time you add the protein, turn it over. Don't draw a circle. Otherwise, it will increase the gluten of the flour, and it is easy for the protein to defoamer.

Step13:Add for the second time. Continue to mix with the above method.

Step14:It's all mixed paste. It should be very delicate and thin at this time. If you stir it in this way, it's more than half done.

Step15:Pour the paste into the mold. Shake it. Shake it out. Then find a small deep baking tray. Put water on the bottom. Don't put too little water. About 2cm water. It's easy to boil with less wate

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Cooking tips:There are more than 20 pictures I took. There are 18 left after simplification. I feel that baking is like this. Every step is linked. If there is a problem in any step, it will affect the final success rate. The note is that the egg yolk paste must be stirred step by step. Don't beat too much protein. It's easy to crack. Control the temperature when baking. Master these steps and you will have a perfect cheesecake. Give it a try if you have time. Welcome to ask questions. There are skills in making delicious dishes.