Chinese Food
Ten inch light Cheesecake
(86003 views)
Many people on the Internet are 6-inch-8-inch. They just want to make a 10 inch one. Kung Fu is not inferior to those who want to. After several times, I finally made a good ten inch cake
Cooking ingredients
Cooking Steps
Step1:Prepare all material
Step2:Pour cream cheese and milk into a small pot. Take another large pot and add some water. Heat and stir until it is delicate and smooth without particles (the water in the pot is about 65 ℃. Low heat)
Step3:Add softened butter. Continue to stir quickly until no oil stars are visible
Step4:Add the yolk in several times, one at a time, and keep stirring quickly until it is even (to prevent the yolk from ripening)
Step5:Take out the small pot. Sift in the low gluten flour and corn starch. Stir quickly until it is thick. The egg yolk paste is fine
Step6:Apply a proper amount of butter to the four walls of the mold. Add grease free paper to the bottom and four walls
Step7:Add a few drops of lemon juice or white vinegar into the protein and beat until it is rough. Then add white sugar three times. Continue to beat until it is wet foaming. Pull out the soft hook state. Do not overdo it. Too hard foaming will easily lead to dry cracking of the cake (at this time, preheat the oven. The temperature of the upper and lower layers is 140 ℃)
Step8:Take one third of the albumen paste and pour it into the egg yolk paste. Turn it from the bottom to the top and mix it evenly. Then pour the batter into the remaining albumen paste and mix it gently and quickly to make it into a light cheesecake paste. Pour the cake paste into the mold, drop it gently for several times and shake out the big bubbles
Step9:Take a baking pan. Fill the pan with 7 minutes of warm water. Put it in the bottom layer of the oven. Put a baking net on the top layer of the water filled baking pan. Put the cake mold on the baking net and bake in a water bath. 130-140 ℃ for 80 minutes. If the color is deep enough, cover it with a layer of tin paper. If it is not obvious, do not cover it. Adjust it to 120-130 ℃ for 30 minutes. Take it out and wait for 24 minutes for demoulding.
Step10:It's a good cake. It's Refrigerated overnight. It tastes better
Cooking tips:You can't be anxious to make this cake. You need to be steady. I have a deep feeling that you have skills in making delicious dishes.
