Chinese Food
Red bean light cheese cake
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There are still some cream cheese and cream left in the cake making at the weekend. You can't waste your thinking. But ordinary light cheese cake has been made too many times and lacks interest. Think of my mother's deep love for red beans. I'll have a surprise. I'd better try to make a red bean light cheese cake. The amount is also more casual. But it's surprisingly delicious. This is applicable to 6-inch round mould with movable bottom. After all, I only have this mould.
Cooking ingredients
Cooking Steps
Step1:All materials shall be weighed for standby. The movable bottom mold shall be wrapped with tin paper. I left about two-thirds of the whole red bean. I think it's better to eat it granulated.
Step2:Cream cheese and cream. Heat in water until cream cheese melts smoothly. Add butter. Stir smoothly, then add two yolks in turn and mix well.
Step3:Leave the fire. Add the sifted low powder. Stir in Z-shape until there is no dry powder. Add the red bean paste. Cut and mix evenly.
Step4:Add a few drops of white vinegar to the egg white. Add sugar three times in the normal beating step. Beat until the wet foaming is over.
Step5:Cut and mix the cheese sauce and the beaten egg white. Add them into the preheated oven. Take a water bath. 180 ℃ for 30 minutes. Then turn 140 ℃ for 30 minutes. If the color is darker in the middle, add a layer of tin paper. After baking, simmer in the oven for about 30 minutes before taking out the mold.
Cooking tips:My mother thinks it's a little light. But red beans have their own sweetness. And from a health point of view, I usually reduce sugar. But sweet friends can increase the amount of white sugar. There are skills in making delicious dishes.
