Chinese Food
Light Cheesecake
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I've been trying to make Qifeng cake, but it's always unsatisfactory. In these two days, I changed to study light cheesecake. After unremitting efforts, I made a cheesecake with strong and mellow milk taste. It's very similar to the taste of Haolilai.
Cooking ingredients
Cooking Steps
Step1:Mix cheese and butter with milk. Soften yogurt with hot water. Stir until smooth and granulate
Step2:Separate the egg white and yolk. Add the white yolk one by one into the cheese paste. Stir quickly to prevent ripening
Step3:Mix in sifted low gluten flour and cornstarch and stir until no granules are present
Step4:Add sugar to the egg white in three times. Squeeze two drops of lemon juice. Whisk until it is wet foaming (creamy and horny). Mix in the egg yolk paste and mix well.
Step5:Add two centimeters of hot water to the baking tray. Heat in a water bath. Bake for 20 minutes at 170 degrees. Bake for 50 minutes at 130 degrees. (as the case may be
Step6:It's just baked. It's still a little sticky. But it'll be cool for a while. Don't worry
Step7:Finished product drawin
Step8:Put it in cold storage for about 4 hours and it will be ready to use. Delicious...
Step9:Ha h
Cooking tips:If you are not sure about your own oven, you must bake it slowly on a small fire. Otherwise, it may cause the upper part to burn off. The lower part is still liquid cream. We have skills in making delicious dishes.
