Chinese Food
Light Cheesecake
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Every day is now very cute. Naughty ~ tell him - Mommy Xi eats (kisses her) . When he is in a good mood, he quickly brings his mouth to kiss. When he is not happy, he pushes me away with his small hand. But I still like to kiss my mother a lot. Sometimes I will lick the light kiss & lt; WBR & gt; light cheesecake... My mother's happiness is hopeless. This light cheesecake was made for every day several weeks ago. I always thought that the photos were not good, so I didn't pass it on. I don't have time to make any delicious food this week. Please turn it out and paste it. It's really good if it tastes good ~ the photos are not good. Let's make do with it ~ Kaka. When I see this cake, I think of every day's little kisses, gentle kisses, happy and sweet kisses... Besides, I want to run to kiss the piggy who is snoring and sleeping [light kisses] & lt; WBR & gt; light cheesecake.
Cooking ingredients
Cooking Steps
Step1:Dice all the cream cheese. It melts faste
Step2:Put all cream cheese, yogurt and light cream into the kitchen machine (blender). Mix until all cream cheese is melted. This step if there is no blender. You can also heat and stir in water until the cream cheese melts.
Step3:Pour the melted cheese paste into a large container. Add in the yolk and stir well
Step4:Sift in low gluten flour at this tim
Step5:Mix gently to make a smooth, granulated cheese batter. Put it asid
Step6:The next step is to beat the protein. The protein must be packed in a clean oil-free and water-free container. Add some Tata powder or 2 drops of white vinegar. When the electric egg beater is used to beat the sesame sized bubbles, add 1 / 3 of sugar. Continue to beat. Add the remaining sugar in two times in succession. Beat it to the hard foaming point
Step7:Spoon 1 / 3 of the protein into the cheese batter mixed before. Gently turn the batter from the top to the bottom. Do not stir clockwise or anticlockwise. The protein will be defoaming. The baked cake will be very solid and not fluffy
Step8:Next, mix the remaining two-thirds of the protein with the cheese batter in the same way as above
Step9:Take a 6-inch cake mold. Spread a layer of butter or salad oil around the mold. It's easy to demould after baking. If it's a movable bottom mold, it needs to be wrapped with tin paper around the mold. It must be wrapped tightly. Don't let water in, because it needs to be separated from water and baked. It's time to preheat the oven. Upper and lower pipe 160 degree
Step10:Pour the cheese protein paste into the cake mold, and then put it into the baking pan. Add about 3cm of water to the baking pan. Let the cake be baked in the water bath . If you want the surface of the cake to be darker, you can bake it for more time. You can observe it by yourself. It's the same as Qifeng cake. Insert it with a toothpick and take it out. If there is no batter on the toothpick, it's cooke
Step11:After baking, the light cheesecake is demoulded and left to stand. After cooling, it is refrigerated for more than 4 hours. It tastes better and tastes better
Cooking tips:A lot of MM asked why Qifeng cake would collapse when it was baked. I found some reasons and tips. I posted them to you - sometimes the cake would sink and agglomerate at the bottom during baking. Reasons - 1) relatively easy to appear in winter, because of low temperature, some materials are not easy to dissolve; 2) the formula is unbalanced, the proportion of flour is small, the moisture is too little, the total water is insufficient; 3) the eggs are not fresh, the mixing is too much, and the air is too much; 3) there are too many flexible materials in the batter, such as too much sugar and oil; 4) the flour gluten is too low, or the oven temperature is too low when baking; 5) the cake is baking It's not set yet. It's sunk by vibration. Solutions: 1) try to make the room temperature and material temperature reach the appropriate degree; 2) balance and master the formula; 3) keep the eggs fresh and do not over beat them when they are re stirred; 4) do not use flour with too low gluten, especially when they are mixed with starch; 5) keep the cake
