Chinese Food
Japanese Light cheesecake (super detailed)
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Those who like cheese should not miss this light cheesecake. I think it's simpler than Qifeng cake. This oval mold is for two or three people. It's also just a six inch round mold. Every week, it uploads recipes to learn how to make the top three in total. It's a 50 yuan voucher for awarding beans and fruits. Focus - all recipes are OK
Cooking ingredients
Cooking Steps
Step1:Prepare all material
Step2:Place cream cheese at room temperature. Add milk and heat it up in water. Stir until it is granulated
Step3:Add butter. Stir until the butter melts. Smooth without particle
Step4:Take out the basin from the hot water. Add three yolks in several times. Add one yolk one by one. Mix one yolk evenly and then add the next yolk until it is smooth and even
Step5:Sift in low gluten flou
Step6:Evenly stirred, smooth and delicat
Step7:Add a few drops of white vinegar to the egg white. Add sugar three times. Whisk the egg white to the state of wet foaming and soft. 56 points. Preheat the oven when you whisk the egg white. 180 degrees. Put water in the bottom of the oven
Step8:Add 1 / 3 of the beaten protein to the egg yolk cheese paste. Mix wel
Step9:Pour it back into the egg white. Mix well to make a cheesecake past
Step10:Put oil paper on the bottom of the mold, and apply grease around the mold wal
Step11:Slowly pour the cheese paste into the mol
Step12:Shake the table slightly and make bubble
Step13:Put it in the middle and lower layers of the oven. Put a basin of hot water at the bottom. This is the water bath baking method. 170 ℃ for 20 minutes. After about 15 minutes, the surface is almost colored. Tin paper can be covered to prevent the top from cracking or the color is too deep. Bake at 140 ℃ for 40 minutes. Do not take it out immediately after baking. Stew in the oven for another 30 minute
Step14:After stewing, let it cool and demoul
Step15:Finished produc
Step16:Finished produc
Step17:Finished produc
Cooking tips:1. Don't beat the protein too hard. Just beat it until it's wet and soft. If it's too hard, it's easy to crack when baking. 2. The oven must be fully preheated before putting the cake paste in place. 3. It must be baked in a water bath. If it's a movable bottom mold, it must be wrapped with tin paper to prevent water and soaked in the cake paste. 4. The recipe is 170 degrees, baked for 20 minutes, then baked for 40 minutes at 140 degrees. The total is one Hours. If it always cracks, the temperature of your oven must be on the high side. Try lowering the temperature for a longer time. It can bake at 120 ℃ for an hour and a half. This can effectively reduce the probability of cracking. It can also ensure that the cake is cooked. 5. Don't take it out after baking. Stew it in the oven for half an hour. Then take it out and cool it thoroughly at room temperature. Then refrigerate it in the refrigerator and make it delicious.
