Chinese Food
Lazy recipe wall breaking machine cotton light cheese with cream cheese preservation tips
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It's easy to use the wall breaking machine to make light cheese. It saves a lot of work. The cheese doesn't need to be beaten separately. It doesn't need to be sifted. Except for the flour and protein, it's very delicate and smooth after being beaten by the machine. It's Nina's recipe in rainy night. It's sweet and really light. It's delicious at the entrance. This recipe is a 6-inch cake. You can add my wechat communication to those who like food baking oh 179301872. If you have any questions about my recipe, you can ask me directly. I will tell you what I know
Cooking ingredients
Cooking Steps
Step1:Put the cream cheese, butter, milk and yolk softened at room temperature into the wall breaking machine and beat them with the shake key until smooth. My cream cheese and butter are frozen. Take them out and beat them with the wall breaking machine directly. After using the shake key twice, they will be smooth. If the room temperature softens once, it will be O
Step2:The common way is to smooth the cream cheese, mix other materials, beat it with the eggbeater, and sift it again
Step3:It's convenient to see the fineness without sieving. There's no wall breaking machine for sieving
Step4:Low flour 20g + corn starch 10g. It's corn starch, not corn starch. Corn starch is white. Don't get it wrong
Step5:Sift the flour and pour in 1 / 3 cheese liquid and mix wel
Step6:Stir well and continue to pour in the remaining cheese liqui
Step7:It's the way to mix them all. Don't over mix them so as not to get out of the tendons
Step8:3 proteins to bliste
Step9:Add 50g white granulated sugar and continue to beat until the protein has a hook. Do not beat too hard to avoid affecting the delicate taste of the cake
Step10:First add 1 / 3 of the protein and mix. Then pour in all the protein and mix evenly. Mix with the bottom
Step11:Put in the bottom mold, water bath and knock twice to shake out bubbles. The oven should be preheated in advance. If there is no solid bottom, you can put an overhead cake shelf on the top of the water. In this way, you don't need to wrap tin paper. Because the wrapping tin paper is not good, it's easy to leak.... I'll miss i
Step12:Preheat the oven. 180 ℃ for 10 minutes. Turn 150 ℃ to bake until it is colored. The whole process is about 60 minutes. The temperature of each oven is not the same. This temperature is for reference only. If you feel the color is deep, you can put tin paper in the middle. If there is no water, please add some hot water in the middl
Cooking tips:1. If you don't have a wall breaking machine, please beat the cheese smoothly and sift it. Otherwise, it will affect the taste. 2. When the temperature is a little lower after being baked, it will be demoulded. 3. It will be more delicious after being refrigerated. 4. Many people have doubts that cream cheese can be frozen? My answer is yes. I buy a kilogram of Kiri cream cheese. Divide it into a bag of 100g and freeze it directly. It's OK for a month or two. Take it out and defrost it to make tofu dregs, right? You can beat it with the eggbeater in warm water and it's smooth. It's a trick to keep cream cheese. Generally, you need to use up the frozen cream cheese as soon as possible. If it can be frozen, it's too convenient. There are skills to make delicious dishes.
