Strawberry light Cheesecake recipe-Chinese Food-best chinese food recipes-cooking food

Strawberry light Cheesecake

(102390 views)

In order to have a healthy diet for the brothers and sisters who just went to kindergarten, they started to bake by themselves at home in the past two years. They have been sharing works and writing recipes for the first time. According to the recipes of Junzhi and all the big guys, we slowly found out the way to suit our family's taste. Light cheesecake. Delicate and silky texture. Suitable for all ages. There will be a family dinner tomorrow. That's it.

Cooking ingredients

egg:5

cream cheese / soft cheese:250g

whipping cream:100g

pure milk (your prescription is yogurt:150g

low gluten flour:66g

soft white sugar:100g

Decoration - strawberry, blueberry, cream:prepared according to taste and preference

baking water bath method. Middle layer of oven. Heat up and down 150160 degrees. 60 minutes and 70 minutes.:8

(component - one 8-inch round die. Half of the 6-inch round die)“:8

Cooking Steps

Step1:After cream cheese and milk are taken out of the refrigerator, weigh, mix and heat up. Stir well.

Step2:Personal experience - it's not easy to melt and mix cream cheese simply by heating it. If it's mixed with milk, it's easy to mix it into paste. (Jun's recipe is to use a food processor

Step3:Add crea

Step4:Separate the yolk protein. Add 5 yolks to the cheese paste. Beat well. Protein containers should be clean, oil-free and water-free. (about 45g grass eggs each. Three eggs can be used for half cut recipe

Step5:Sift the low gluten flour into the cheese paste. Mix well with a rubber scraper.

Step6:I am used to beating the yolk paste with a hand-held beate

Step7:This makes the yolk more delicat

Step8:Next, the egg beater should be clean. Weigh the sugar. Young granulated sugar or soft white sugar can be used freely.

Step9:Use the egg beater to beat the egg whites until they are in the shape of fish eyes. Add 1 / 3 sugar and continue beating.

Step10:Beat the protein to a thicker state. Add 1 / 3 sugar. Add the remaining 1 / 3 sugar until the surface begins to show wrinkles. Until the protein is sent to the degree of wet foaming. (do not hit hard foaming. Easy to crack

Step11:Beat the egg white. After lifting the eggbeater, pull out a sharp corner. The top of the corner is slightly curved. This state is OK.

Step12:Dig a third of the protein into the batter.

Step13:Use a rubber scraper to mix the egg white and cheese paste. Pay attention to the method of mixing - turn it up from the bottom. Never stir in circles. Otherwise, the eggs will be defoaming seriously, which will cause the cake to shrink or collapse, or even fail to swell.

Step14:Pour the mixed cake paste into the cake mold. The release knife can also be used when the release paper is not used.

Step15:Fill the pan with water. Preheat at 160 degrees. Put in the cake mold. Bake for 1 hour to 70 minutes. Observe at any time according to the temper of your oven. Until the skin is evenly colored. The cake is completely solidified. There is no sense of flow when you press it on. The newly baked cake is fragile. Do not demould it immediately. My experience is to stay in the oven and let it cool naturally. Put it in the refrigerator. Refrigerate for several hours, then demould it and cut it into pieces.