Chinese Food
Yogurt Cheesecake
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I haven't been making cakes for a month. I can't be lazy any more. Today's cheesecake is made with Taotao's mother's recipe. I added yogurt. The taste is fresh and light. It's worth trying.
Cooking ingredients
Cooking Steps
Step1:Prepare the materials. Make the old yogurt with Chuanxiu mushroom. Add 10g to i
Step2:Put the milk in the pot. Add the cheese. Heat it over a minimum heat. Mix until smooth
Step3:Add salt free butter. Heat until melte
Step4:Mix evenly and sit in cold water to reduce. Reserve at low temperatur
Step5:Add yogurt and mix wel
Step6:Add 3 yolks every three times. Mix wel
Step7:Sift in low gluten flour. Mix until there is no dry flour past
Step8:Put the protein into a basin without water or oil. Add sugar and beat until it is wet and foamy
Step9:Take 1 / 3 of the protein and put it into the batter. Mix well. Do not circle it
Step10:Pour it back into the protein basin. Mix well with the same method
Step11:Oil paper at the bottom of the mold. Pour in the cake paste. Shake off the bubbles. Put it in the baking pan. Pour in hot water
Step12:Put it into the preheated oven. 170 degrees. Middle layer. Bake for 10 minutes at the top and bottom of the fire
Step13:After 10 minutes, bake at 145 ℃ for 1 hour until the end (time and temperature for reference.)
Step14:Cheesecake will taste better after being refrigerate
Step15:Baking process. Cover with tinfoil when coloring to the extent you wan
Cooking tips:1-the bowl and beater must be free of oil and water. Do not mix in the yolk, or it will be difficult to pass. The temperature of the oven for reference. My new oven. When I first made it, the temperature was not well controlled. I baked a big head. 3. There is no yoghurt. You can change it into milk and make delicious dishes.
