Chinese Food
Light cheesecake (6-inch mold version)
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The taste is moist and mellow. It's sweet and sour. It's the impression of light cheesecake. I made it for the first time and recorded the process. I hope everyone can learn it. Here are some tips that must be looked at. If you don't understand after reading, you can leave a message and ask me. I will answer whatever I know. Tips - unified reply to the questions of douyou - 1. About the wet cake. First of all, make sure your cake is baked for enough time. There is no liquid flowing out. That's OK. This cake has a moist and dense taste. It's not dry. And the cake that just came out of the oven may shake. This is normal. It's like steamed egg. It will shake like pudding when it's steamed. But it won't shake when it's cooled. 2. Why to wrap tin paper? First, prevent water vapor from entering the bottom of the movable bottom mold. Secondly, I think the cake is more evenly heated and the probability of cracking is reduced. Did I try
Cooking ingredients
Cooking Steps
Step1:First boil a pot of hot water. Turn off the fire.
Step2:Put a suitable container on the pot. Put butter, cheese and milk in the container and melt in water.
Step3:Stir until it's all melted and free of particles. It's cheese paste.
Step4:Eggs separate protein and yolk. Note that containers need to be free of water and oil.
Step5:Put the yolks one by one into the warm cheese paste. Stir quickly and evenly.
Step6:Mix flour and cornstarch and sift to 5.
Step7:Use a scraper to mix it evenly. Finally, you can sieve it.
Step8:Refrigerate 7 and egg whites for 15 minutes.
Step9:Prepare the mold at this time. I used a 6-inch movable bottom anode mold. So I wrapped two layers of tin paper to prevent water vapor from entering the bottom gap. (912 steps can be omitted if the non stick die is used. Some people think it's OK not to wrap tin paper. Because it's not touching water. I think it's safe to wrap it.)
Step10:Cut the oil paper into a 6-inch circle.
Step11:Take a small piece of softened butter.
Step12:Fill the inside of the whole mold with butter. Then put the cut oil paper on the bottom pad.
Step13:Take a baking tray. Put a larger container on it that can be put into the oven. Put in enough cold water. This is to put on the bottom layer of the oven to produce steam when baking.
Step14:Take out the refrigerated protein. Add 60 grams of sugar in 3 times. Beat it to the wet foaming and soft state. That is, shake the egg head slightly. Feel that the protein can shake and shake off.
Step15:Take out a third of the protein and mix it with the cheese batter.
Step16:Mix well without white protein.
Step17:Then pour it into the rest of the protein.
Step18:Use a scraper to carefully and quickly turn the mixture evenly. Never draw a circle.
Step19:Then pour it into the mold. Drop the mold gently. Shake off the big bubbles. If there are obvious bubbles on the surface, you can use a toothpick to break them.
Step20:Put the water pan in step 13 at the bottom. Then put the baking net in the middle. Put the cake. Bake for 20 minutes at 160 degrees. Then bake for 20 minutes at 140 degrees. Don't take out the cake after it's baked. Keep it in for 30 minutes. (put the mold into the water without touching it. Put the middle layer.)
Step21:Take out the cake and let it cool. Refrigerate it for at least 4 hours. You will find that the edge is automatically demoulded. Movable botto
Step22:
Cooking tips:1. Don't take out the cake after baking. Keep it in for 30 minutes, or it may shrink back badly. 2. If there is a solid bottom mold and it is the best one that doesn't stick. It doesn't need to be applied with butter. It can also be directly put into water and baked in water. Unified reply to the questions of the bean friends - unified reply to the questions of the bean friends - 1. The cake is very wet. First of all, make sure your cake is baked for enough time. There is no liquid flowing out. That's OK. This cake has a moist and dense taste. It's not dry. And the cake that just came out of the oven may shake. This is normal. It's like steamed egg. It will shake like pudding when it's steamed. But it won't shake when it's cooled. 2. Why to wrap tin paper? First, prevent water vapor from entering the bottom of the movable bottom mold. Secondly, I think the cake is more evenly heated and the probability of cracking is reduced. I've tried without Tin wrap, and it turns out that
