Chinese Food
6-inch cheese cake
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The cheesecake has been missing this flavor since it was eaten in a western restaurant. So I try to make it myself. It can succeed every time.
Cooking ingredients
Cooking Steps
Step1:Separate the egg yolk and protein in two bowl
Step2:Cheese melts.
Step3:Melt the cheese in water and mix it with the yolk (add each yolk in turn). Then mix it with milk and butter. Finally, sift the cake powder and mix it together.
Step4:Add 3 drops of lemon juice and beat the egg whites with an egg beater until they are wet. Just beat the egg whites to a small point.
Step5:Mix the egg white with the batter. Turn it up and down.
Step6:Stir well until you can't see the protein.
Step7:Wrap the cake mold around with tin paper (I use 6-inch). Pour the batter into the mold. Shake it hard for a few times to generate big bubbles.
Step8:Add 7 parts of full water into the baking tray under the oven. Preheat for 10 minutes at 180 degrees. Put in the cake mold and bake. Bake for 1520 minutes. The cake grows taller. Then bake for 1525 minutes at 160 degrees. It's OK. The temperature is adjusted according to the size of the oven.
Step9:After the cake is taken out, shake it vigorously. After the cake is slightly cooled, it can be inverted out of the mold. The fresh cheese cake is out of the oven.
Step10:It's easier to cut in the refrigerator after one hour's cold storage. Otherwise, it's easier to cut.
Step11:It's soft. A clear fragrance. You can eat one at a time.
Cooking tips:Temperature regulation is very important. Always pay attention to the change of cake. There are skills in making delicious dishes.
