Chinese Food
Light cheesecake (two 6-inch oval molds)
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When the oven smells of cheesecake, the satisfaction of taste makes people feel happy. This may be the charm of baking.
Cooking ingredients
Cooking Steps
Step1:Put a proper amount of water into the pot and heat it gradually on the stove. Put the mixing basin on the top of the pot. Pour milk and cream cheese into the pot. Heat it by separating the water vapor in the pot. (the water can be heated to 70-80 degrees. Do not boil it). Keep stirring to make the cream cheese melt into a granular shape. Add the softened butter and continue to stir until smooth.
Step2:The egg yolk protein is separated and put into a basin without water or oil. Add egg yolks one by one and stir quickly.
Step3:Sift in low gluten flour and corn starch and mix wel
Step4:Drop a few drops of lemon juice into the egg whites. Whisk the egg beater at a low speed into the fish's eyes and add a third of sugar. Continue with medium speed. As the foam becomes more and more delicate, add the remaining sugar two times. Until the protein is glossy. It's soft and satin. Lift up the eggbeater. There's a 23 cm peak bending down. It is most suitable to become wet foaming.
Step5:Add the egg yolk and cheese paste three times. Use a rubber scraper to turn it up from the bottom. Do not stir it to avoid defoaming.
Step6:Cut a piece of oil paper the same size as the mold and spread it on the bottom. The inner wall of the mould is coated with vegetable oil or butter for easy demoulding. Slowly pour the mixed cheese paste into the mold and shake it for a few times. The bubbles will pop out.
Step7:Pour hot water into the bottom plate of the oven. Put the mould on the bottom-up baking net. Heat it up and down for about 140 ℃ and bake it in water bath for 6070 minutes (do not take the scale of the oven as the standard. The actual temperature shall prevail). After about 40 minutes, adjust the temperature appropriately according to the color application.
Step8:Take it out and let it dry for a few minutes before demoulding. A layer of transparent pectin will be more beautiful.
Step9:After cooling thoroughly, put it into a box and refrigerate it for several hours, it will taste better.
Cooking tips:The speed of whipping protein should gradually increase from low speed to high speed. If it starts beating at high speed, then the volume of protein cream is not big enough and unstable due to excessive foaming. Sugar should be added gradually along the wall of the basin. Don't pour it all over the center of the protein. Otherwise, the beaten protein cream may be defoaming. The perfect wet foaming can keep the cake from drying and cracking. There are skills in making delicious dishes.
