Chinese Food
Six inch light Cheesecake
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My mother likes cheesecake. It's rare to have dessert she likes. Xiaotianhe is also the loyal powder of cheese cake. So, it's not easy to visit the whole network and test dozens of times to find a suitable recipe. Thanks to douguo's netizens. I used her formula for reference. With a little change in practice, I have successfully made several.
Cooking ingredients
Cooking Steps
Step1:1. Weigh all materials for standby. 2. Separate protein and egg yolk. 3. Heat a pot of hot water in a gas stove. Put the small basin with cream cheese in it. Stir and paste. 4. Pour in milk and butter in turn. Stir until there is no granule. 5. Separate from the fire. Add egg yolk in several times. Add one for each time. Stir evenly and then add the next one. 6. Sift in the low powder. Continue to stir until it is smooth and without granule. 7. Fill the baking tray with seven minutes of water. Put it into the oven for 190 ° preheating. (my Changdi oven's internal temperature is 130 degrees) 8. protein is sent to the wet foaming. First, beat the white foam at high speed. Pour in a few drops of lemon juice. Add sugar at a time. After the high speed is sent to the white fine foam, turn it at low speed until it can pull out the soft crooked hook. p. S. the light cheesecake does not need to be beaten with protein cream. Otherwise, it will be cracked. After demoulding, it will be folded. 9. Add 1 / 3 of the whipped protein cream into the yolk paste. Mix up and down. Do not stir. Otherwise, the protein cream will defoaming. Stir well, then pour the paste into the remaining 2 / 3 of the protein cream. Stir well up and down. 10. Spread a little butter on the inner layer of the cake for easy demoulding. The bottom mold needs to be wrapped with tin foil. 11. After the egg paste is poured into the mold, drop it up and down several times, and vibrate big bubbles. 12. In the oven, put a baking net on the top of the baking tray, and then put the grinding tools on the baking net. Bake at 190 ° for 30 minutes (almost 20 minutes before coloring). Cover with tin foil. Then bake for another 25 minutes at 180 ° (actual temperature 110 ° ). After that, still braise in the oven for 30 minutes. Then take it out. Cool it down. Demould it. It is practical after cold storage. About drawing - leave some of the egg paste and cocoa powder mixed evenly. Pour into the mounting bag. After the egg paste is poured into the mold, use the mounting bag to extrude several concentric circles. Then use the toothpick. Pull out a straight line in all directions.
Cooking tips:1. Gelatinized cream cheese does not need to be heated at low temperature. 2. Lemon juice makes the protein cream more stable. 3. The oven has different tempers. The first half must be watched. After coloring, it must be covered with tin foil. 4. The state of wet foaming of protein cream is not easy to master. It is suggested to pull out the soft hook. Beat too hard. When baking, it must crack. And it will collapse when it's cold. Pull back. There are skills in making delicious dishes.
