[light cheesecake] from Xiaobai's conscience recipe-Chinese Food-best chinese food recipes-cooking food

[light cheesecake] from Xiaobai's conscience

(87921 views)

I always buy light cheesecake when I go to breadtalk. I like its soft taste and light cheese flavor very much. There are many ways to call cheese. It can also be called cheese, cheese and cheese. Light cheesecake is also called Japanese cheesecake. Many recipes on the Internet don't work well in practice. I've experimented with this recipe many times. It tastes good. As the first self-made recipe to share with you.

Cooking ingredients

Cooking Steps

Step1:Prepare all raw materials and appliances.

Step2:Yolk and protein separation.

Step3:Start making the yolk part - first put in cheese. Heat it in water. Stir until it is free of granules. Don't heat it too hot. 50 or 60 degrees.

Step4:Add milk. Stir well.

Step5:Add the butter and stir until it is free of particles. It is still heated by water separation.

Step6:Remove the hot water. Pour it into the bottom tray of the oven. Preheat at 180 degrees. Add egg yolk into the bowl. Put in three times. Stir well.

Step7:Sift in low gluten flour. It tastes better after sifting.

Step8:Stir evenly. No particles. Put aside for use. If it's summer, put on the plastic wrap and refrigerate.

Step9:Here's the protein part - add lemon juice into the protein solution. Use the eggbeater to quickly beat into big bubbles.

Step10:The eggbeater is pushed to the middle level. The sugar is added in three times to form a wet foaming.

Step11:A lot of people don't understand wet foaming for the first time. I beat the protein for the first time, resulting in cracking. Simple judgment. The protein turns white. The volume expands. It can flow in the basin. That's OK.

Step12:Add the egg yolk part into the egg yolk part three times, and then add all the mixed cheese paste into the egg yolk part and mix evenly. (forget to take photos. Fill in the number of molds. Insert a sentence. I think for novice Xiaobai, this kind of mold is more convenient than the 6-inch movable bottom. Its success rate is very high.

Step13:Pour the cheese paste into the mold. Knock on the table for several times. Shake out small bubbles. Put in the oven. 180 ℃ for 30 minutes. Reduce to 140 ℃ for 30 minutes.

Step14:This is the picture in baking. The hair is still very high. The cold will come down. Don't rush to take it out after baking. Leave it in the oven for 30 minutes. It's winter now. The indoor temperature is low. The temperature difference is big. The fast falling back causes waist collapse. It's not good-looking.

Step15:The finished product is very beautiful. It's better to refrigerate after cooling. It's not the best when it's just out of the oven.

Step16:Find a nice package to share with your good friends.

Step17:Feel the softness of light cheese * \ (^ o ^) /

Cooking tips:1. The basin containing the protein solution must be free of water and oil. This does not affect the later protein beating. 2. Butter and cheese should be taken out from the refrigerator and softened at room temperature. 3. It is recommended to manually stir the yolk part to prevent the gluten. The taste is better. 4. Add lemon juice to reduce the egg odor. It is not necessary. 5. It's very important to mix the egg yolk. From the bottom to the top, it's like a stir fry. It's gentle. Don't stir it in circles. It's defoaming. 6. I used the mold with 6-inch movable bottom once. I also need to wrap tin paper to prevent water vapor. Later, I directly changed the professional mold of cheese. It's very convenient and easy to demould. 7. When cooling in the middle, the water in the bottom baking tray should be dried. The hot water should be added again. 8. I use ACA for reference. I've tried this temperature several times. It doesn't crack or collapse after baking. Perfect. Pay attention to the surface coloring for the first time. After all, each oven is different. If you think the color is enough, you can put a piece of tin paper on it to prevent the following