Chinese Food
Light Cheesecake
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I used to knock three cheesecake in one night. My girlfriends loved it. At that time, my family was still a small oven. I could bake only one at a time. The cheesecake itself was a cake that needed low temperature and slow baking. From preparation to baking and demoulding, the average time was about 2 hours. I started from 6 p.m. to 12 a.m. and I was very happy in the kitchen. I didn't realize it Time goes by. It's a bit crazy to play baking. I can't help it. When you see that everyone says it's delicious, you think it's all worth it.
Cooking ingredients
Cooking Steps
Step1:Get all the ingredients ready.
Step2:Separate the yolk from the egg white. Make sure the egg white basin is free of water and oil, and cannot stick to the yolk.
Step3:Cut the butter into small pieces and melt them in water.
Step4:Cream cheese and milk in hot water, beat with hand beater until no granules are found.
Step5:Add the melted butter liquid in 3 times and stir evenly.
Step6:Add the yolk in several times. Each time you add an egg yolk, you need to mix it thoroughly and evenly before adding the next time.
Step7:Sift in the low gluten flour and cornstarch. Stir to a paste without dry powder.
Step8:At this time, you can see that the mixed yolk paste is very delicate.
Step9:Add the egg white into the sugar three times. Use the electric egg beater to beat until it is wet and foamy. That is to say, the egg beater has a vertical triangle.
Step10:Take 1 / 3 protein and put it into the yolk paste. Cut and mix well.
Step11:Pour all the mixed yolk paste into the albumen paste. Mix well.
Step12:Pour the mixed cake paste into the mold. Knock 3 times gently on the table. Shake out the big bubbles inside and put them into the baking tray filled with water. I bake two cakes in two ovens, so only one can be seen in the picture.
Step13:The lower layer of the oven. Heat it up and down. Bake it in water bath. First bake it at 160 ℃ for 20 minutes. Then bake it at 140 ℃ for 60 minutes. When the temperature is changed, change the water in the baking tray. Add ice to cool down every 20 minutes.
Step14:It's easy to get out of the mould by air cooling after being out of the oven. It's better to eat after one night's cold storage.
Cooking tips:1. The mold used in this paper is the gold light cheese mold of UNO un20012. The formula in this paper can be used for two light cheese cakes. It's better to make the mould for fixing the bottom of light cheese than the mould for loose bottom. Because the water bath method is adopted. If the treatment of loose bottom is not good, it's easy to let water in. As a result, the cake has a pudding layer. 2. The size of the oval is the same as that of the 6-inch round mold. 3. The best way to make light cheese cake is to use non stick mold. Generally, the mold needs to be coated with melted butter liquid on the inner wall. 4. The protein only needs to be sent to the wet state, and the surface is easy to crack during baking. 5. Light cheesecake must be baked slowly at low temperature. Too high temperature will also cause cracks on the surface of the cake. Adding ice in the middle can cool the water in the water bath. 6、 Light cheesecake can not be buckled after it is out of the oven. After it is cooled in the air, the side of the solid bottom mold can be easily poured out. 7. The light cheese tastes better after being refrigerated for one night. There are skills in making delicious dishes.
