Chinese Food
Zero failure perfect light Cheesecake A kind of
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After reading numerous posts, I finally learned the simplest and easiest way to make light cheesecake from Tao Tao ma. I didn't need to cover the tin paper and bake the cake in the water bath, avoiding the effect of wet bottom. Here to share A kind of
Cooking ingredients
Cooking Steps
Step1:Melt milk and cream cheese in water and stir until they are free of particles.
Step2:Add butter to the whipped cheese paste. Stir until there is no oil star.
Step3:Take the pot out of the hot pot and add the separated yolk three times. Stir evenly.
Step4:Sift in low gluten flou
Step5:Flour should not be over stirred until it is smooth. At this time, pour hot water into the baking pan. Put it in the lower layer of the oven for preheating. 180 degrees. Heat up and down.
Step6:White sugar is added to the protein in three times. The egg beater is used to beat it to the wet foaming state in the order of high-grade and low-grade.
Step7:Dig out 1 / 3 protein and mix it in the flour paste quickly and evenly. Then pour the batter into the egg white and mix well. Remember not to stir in circles to avoid defoaming.
Step8:Brush the surface of the 6-inch cake mold with butter or salad oil, cut and spread with oil paper, and then pour the flour paste into the mold. PS oil paper is used for demoulding.
Step9:Lift the mold on the platen and shake out the air in the batter. Put it into the preheated oven. The first time - 180 degrees. Heat up and down for 30 minutes.
Step10:The cake that grows taller gradually. The effect of light cheese is different from that of Qifeng and other cakes. It will not grow too high. After the first baking time, the second baking should be - 140 ° C. heat up and down for 30 minutes.
Step11:Cover the tin paper according to the coloring degree of the cake surface. Avoid baking black on the surface due to high temperature. Each oven has a different temper. It only takes 30 minutes for my oven to color well. We can cover it according to our own baking conditions. After baking, do not open the oven door. Let the remaining temperature in the oven continue to bake for 30 minutes. Avoid the waist shrinking caused by sudden temperature drop.
Step12:The baking is finished. The surface is just colored. It doesn't collapse. It doesn't shrink. A kind of
Step13:The internal tissue is very delicate after cutting. The taste is better after one night's cold storag
Cooking tips:It is only necessary to pull out the hook to wet beat the protein. Excessive beating of the protein is easy to crack in the baking process and affects the appearance. In the baking process, pay close attention to the degree of coloring on the surface of the cake. Cover the tin paper or baking tray on the surface in a timely manner. There are skills to avoid baking into a big black face and cooking delicious.
