Chinese Food
Light Cheesecake
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It's a light cheesecake as soft as clouds. There's no reason not to love it. Everyone likes it. Those who like cheese can't miss this light cheesecake.
Cooking ingredients
Cooking Steps
Step1:Cut cream cheese and butter into pieces and put them in the pot. Melt them in hot water.
Step2:Then pour in the milk. Stir well until smooth and free of particles.
Step3:Add 8 yolks at a time. Add one and stir one. Move quickly.
Step4:Until smooth and even.
Step5:Then add the sifted low gluten flour and corn starch.
Step6:Stir quickly and evenly. Finally, the egg yolk paste is very delicate.
Step7:Beat the egg white with an electric beater until there is a fish eye bubble. Add sugar in three times.
Step8:It can pull out the state of soft hook when playing wet foaming. Don't play it too hard.
Step9:Take part of the protein and put it into the yolk paste. Mix well.
Step10:Then pour the batter into the remaining protein and gently turn it over to make a cream cake batter.
Step11:Slowly pour the mixed cake paste into the mold. Shake it gently for a few times. Shake out the bubbles.
Step12:Take a baking pan. Pour 7 minutes of hot water into the pan. Preheat 180 degrees. Put a layer of baking net on the baking tray with water and put the cake on the baking net. Bake at 170 ℃ for 45 minutes. Don't take it out and simmer in the oven for 30 minutes.
Step13:Take out the stewed cake and demould it.
Step14:Perfect demoulding.
Step15:The taste is very good. It's ready to melt in the mouth.
Step16:The taste is very good. It's ready to melt in the mouth.
Cooking tips:1. You can't beat too hard to beat the egg white. Just beat it until it can pull out the soft hook. If it's too hard, it's easy to crack when baking. 2. I put a baking pan at the bottom with water, and then put a baking net to bake. The cake baked in this way is not easy to feel watery at the bottom. 3. This formula is made of 4 6-inch quantities. There are skills in making delicious dishes.
