Chinese Food
Latte light Cheesecake+
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Today's latte cake is prepared for children. Most of the cheesecakes I see have no pattern on the surface. I like the ones with pattern on the surface. I think this kind of cheesecake is more beautiful, more eye-catching, good taste, delicate organization and delicious. Mold - 8 movable bottom round mold. -
Cooking ingredients
Cooking Steps
Step1:Cut the cream cheese into small pieces. Cut the butter into small pieces. Put it into a basin. Add the milk and melt it in hot water.
Step2:Heat in water. Stir the butter and cream cheese with an egg puff until they are completely melted. Add hot water to the creamy end.
Step3:Add the yolk in several times. Mix each yolk evenly before adding another yolk. Mix well with the egg pump.
Step4:Brush in low gluten flour and cornstarch.
Step5:Stir well with egg pump until there are no dry powder particles.
Step6:Dig up a spoon of egg yolk paste and put it in a small bowl. Add some red koji powder and stir evenly. This is for surface drawing.
Step7:Drop a few drops of lemon juice or white vinegar into the protein, and then add sugar to beat until it is wet and foamy. Distribute about 8 times, as shown in the picture.
Step8:Take 1 / 3 of the protein cream and add it into the yolk paste. Turn it over with a rubber scraper and mix well.
Step9:Mix well, then pour back the remaining 2 / 3 protein cream and continue to mix well.
Step10:Pour into the 8-inch movable bottom circular mold wrapped with tin paper. A few light shocks. Bubbles.
Step11:In addition, dig another scoop of cake paste and put it into red koji paste and mix evenly.
Step12:Put the Monascus paste into the decoration bag.
Step13:Cut the head of the decoration bag. Squeeze the circle on the cake paste first.
Step14:Use toothpicks to draw flowers from the outside to the inside. As shown in the figur
Step15:It's finished. Isn't it beautiful.
Step16:Put the mold on the lower layer. Insert the baking pan filled with water on the lower layer. Then insert the baking mesh on the same layer of baking pan (this is the water bath method). Bake for 60 minutes at a temperature of 150 degrees above. Then bake for 20 minutes at a temperature of 160 degrees. Cover the tin paper after the baking process is color satisfactory.
Step17:Put the baked cake out of the oven and let it cool naturally. There is no need to turn it upside down. After cooling, put it in the refrigerator and refrigerate it for about 4 hours to demould.
Step18:Let's have a section diagram. Is the organization very delicate.
Step19:I'll have a cheesecake in the afternoon tea. Is it nice to add a glass of red wine.
Cooking tips:1. The frozen cheese is not easy to mix evenly, so it is easy to mix after heating in water. 2. The protein of light cheese cake is not easy to pass excessively. Otherwise, the cake will crack in the baking process and affect the taste. 3. The sugar content of the protein is high. When making cheese cake, the protein is only sent to eight parts. The cake paste has great fluidity. Therefore, the movable bottom mold should be wrapped with tin paper to prevent leakage. 4. When cutting the cake, first heat the knife with hot water. The cut cake is very beautiful. Clean it every time. 5. Different brands of oven. Adjust properly according to the temperature of the oven. There are skills in making delicious dishes.
