Chinese Food
Vanilla light Cheesecake
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Last time I saw this light cheese on the Internet, I thought it was very interesting. So I quickly recorded it and made a light cheese cake. It's said that vanilla pods really shake vanilla essence for several streets. Vanilla seeds really have a strong taste. After cutting vanilla seeds, you have fragrance in your fingers. You really like the taste. If it wasn't for washing dishes, you really don't want to wash your hands. Hehe.... The following formula is eight inch. I made two six inch round ones. If you think the amount is large, you can reduce the amount. The taste after refrigeration is really good. -
Cooking ingredients
Cooking Steps
Step1:Cream cheese softened. Smooth mixin
Step2:Add 80 grams of milk and mix wel
Step3:Add low powder and stir evenl
Step4:Add egg yolk and vanilla seeds and stir wel
Step5:Heat the mixed egg yolk paste with hot water until it is thick and creamy, then leave the fir
Step6:Add sugar to the protein in two steps. Beat until it is wet and foamy as shown in the figur
Step7:Half of the egg cream and yolk paste shall be cut and mixed evenl
Step8:Mix in the remaining protein cream. Mix thoroughl
Step9:Bake in a 150 degree water bath for 1 hou
Step10:Demould after cooling. Cut and enjo
Cooking tips:1. The egg white of light cheese cake can't be too hard. The best way to bake in the wet foaming state is to put the baking tray with cake paste in another large and deep baking tray. The large baking tray is filled with water. This is called water bath and has skills in cooking.
