Chinese Food
Cheesecake
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I haven't bought breakfast outside for a long time. I'm making my own efforts to explore Chinese and Western styles. I wanted to make cheesecake for a long time, but I didn't have cream cheese. I started to make it as soon as the material came. Look at the amount of cheese in other menus is quite large. But the first cheese is expensive. The second one is that it's just as good to reduce the amount of cheese. And the family likes the lighter taste.
Cooking ingredients
Cooking Steps
Step1:Soften cheese butter at room temperature. Add milk, egg yolk and some sugar and mix well in a blender. Sift in low flour and mix well. Sit in warm water in winter to prevent unevenness.
Step2:Put the protein in an oil-free and water-free basin. Add in the remaining sugar and lemon juice and beat until it foams.
Step3:Add some of the egg yolk into the egg yolk by cutting and mixing. Mix well from the bottom to the top. Then mix all the liquid well, as light as possible, and reduce protein defoaming.
Step4:Pour the cake liquid into the mold. Shake it 1 or 2 times. Shake it more and the bottom taste of the finished product is solid. You can also decorate the cake with chocolate sauce.
Step5:Put in the middle layer. Or add a layer of tin paper at the bottom. Cover the tin paper at 170 degrees for 60 minutes. See whether the surface of the cake needs to be baked and colored. After baking, cool it naturally in the oven and demould it.
Cooking tips:Mixing with the beater will save time and be even. When the protein is wet foaming, the point will bend. If you hit dry, you have to cover the whole tin paper. You don't need to color the surface to avoid cracking. The temperature for coloring should not exceed 160 ℃. Do not use too deep mold to put batter. It is easy to crack. There are skills in making delicious dishes.
