Chinese Food
Yoghurt, cheesecake
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The self-made yogurt is healthy, nutritious and without additives. It's safe to eat, especially for babies.
Cooking ingredients
Cooking Steps
Step1:Add the starter to the milk at room temperature. Stir well and put it in the oven for 8 hours. Take it out and cool it. Put the double gauze on the filter screen. Put in the yogurt (half of it is enough). Tie the gauze to the top. Then put it in the fridge and filter for more than 10 hours. The filtered one is yogurt.
Step2:Prepare the ingredients for the cake. If you use two eggs more, you can use three small eggs.
Step3:Mix the yogurt and cream well. Add the yolk and mix well.
Step4:Sift the low gluten flour into the yolk mixture. Mix well with the mixing stick. Never circle. The consistency as shown in the picture. Then refrigerate it.
Step5:Beat the egg white. Add the sugar three times. Beat the egg beater at a low speed until the sharp corner is raised as shown in the figure. It can't be beat.
Step6:Take 1 / 3 of the protein and add it into the yolk liquid and mix well. Then add 1 / 3 of the protein liquid and mix well.
Step7:Preheat the oven at 150 degrees. If the cake grinder is a loose bottom, wrap the bottom with tin paper to prevent the water in the baking tray from entering. Add about 2cm water to the baking tray. Pour the cake paste into the grinding tool. Shake out the big bubbles and put them into the preheated oven. Bake at 130 ℃ for 60 minutes. During the baking, observe whether the cake cracks. Insert the toothpick into the cake and take it out when it's ready to bake. If it's smooth, it means it's cooked. Otherwise, continue to bake for more time. If the cake doesn't crack, increase the temperature for the last 10 minutes.
Step8:It's done. It's a little cracked. Cool down after being put out of the oven. Don't worry about demoulding.
Step9:Refrigerate for more than 4 hours. I put it in the refrigerator overnight and take it out for demoulding before cutting.
Step10:Look at the delicate cut of the cake. It's ready to melt in the mouth. The light sour milk flavor has endless aftertaste.
Cooking tips:This recipe is a six inch cake. If you don't like sour milk, you can reduce the amount of sour cheese and increase the amount of cream and eggs. The specific baking time can be determined according to the temperament of your oven. The baking time without cracking shall prevail. The gauze for making yogurt should be boiled and disinfected before use. There are skills in making delicious dishes.
