Chinese Food
Light Cheesecake
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It is different from the rich and mellow enchanting of heavy cheese. The light cheese is fresh and elegant, gentle, with delicate organization, soft and moist taste, mellow but not thick, and flickering with light happiness.
Cooking ingredients
Cooking Steps
Step1:Prepare food and tools.
Step2:Cheese. Butter. Heat together in water. Stir well with egg. Paste cheese. Add in ice milk. Stir well. Cheese paste temperature should not be too high. On the one hand, the egg yolk will coagulate at 60 degrees. On the other hand, too thin density is not good for mixing with protein cream.
Step3:Separate the eggs. Put the protein into the refrigerator. Add the yolks one by one into the cheese paste. Mix well. Sift in low flour, cut and mix with scraper, no dry flour on the surface, sift and refrigerate for 20min. Low temperature makes the cheese paste thick and close to the density of protein cream.
Step4:Water in the oven. Preheat the oven 180 degrees. The actual baking temperature is 160 degrees. As shown in the figure, add sugar in three times, and adjust the bubble at a low speed under the condition of final hook. If the cream is too wet, the cake will collapse. If it is too dry, it will crack.
Step5:Mix cheese paste and protein cream. It's the same as Qifeng's method. Add one third of the protein cream into the cheese paste. Cut and mix evenly. Add one third of the protein cream. Cut and mix evenly. Finally, pour the mixture into the protein cream and mix well. Fully mix.
Step6:Pour the cake paste into the mold. It is best to use the non stick bottom mold for light cheese. If you use the common bottom mold, please pad the oil paper inside and wrap the tin paper for several layers, as shown in the figure above. This kind of cake is recommended to be baked in water bath. The water separation method is more likely to crack.
Step7:160 degrees, 20 minutes, 140 degrees, 40 minutes. According to our own oven temper, we slowly test.
Cooking tips:1. There are a lot of ingredients and formulas for light cheese. I've worked out many kinds of ingredients and recommended them to you. You can make mellow and delicate light cheese with the simplest ingredients. Why not? 2. For cheese paste, if you have a cooking machine, you are recommended to deal with it. If you don't have one, just follow your wife. Screening and refrigeration are very important. Details determine success or failure. 3. About the protein cream. This must be serious. A little bit wetter than Qifeng. 4. About mixing, just two words, light and fast. Then pour it into the mold from a certain height and drive away the big bubbles. 5. As for baking, light cheese should be kept at low temperature for a long time. Madame advocates water bath method. Color first and then bake slowly. After two years, there are a lot of changes. There are skills in making delicious dishes.
