Chinese Food
Semi cooked cheese cake
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Most of my friends have tasted Haolilai's half cooked cheesecake, which is rich in milk and smooth in taste. It's very delicious and unforgettable after eating. In fact, it's not very complicated. The most important thing is to control the baking temperature and keep the cake half cooked. Besides Cranberry biscuits, this cake is the most frequently made dessert. First, whether it's half cooked or not, it's very delicious. After all, cheese is power; second, it's only in the baking process that we can find the best temperature for our oven, so as to optimize the production process. Kung Fu is not inferior to those who want to. In the end, I really made a half cooked cheese cake. Let's start.
Cooking ingredients
Cooking Steps
Step1:Photos of the ingredients used.
Step2:Butter melts in water.
Step3:Cream cheese cut into small pieces. Add milk. Melt in water. Stir constantly during the melting process.
Step4:When cream cheese melts, let it go. Immediately add the melted butter to the milk. Stir well.
Step5:Separate the egg yolk and the egg white. Add the yolk to the milk. Stir until there is no egg color.
Step6:Low gluten flour and corn starch are mixed and sifted into milk. Z shape is stirred evenly to avoid flour gluten.
Step7:Add sugar to the protein in several times and beat until it is wet foaming, that is to say, the peak disappears after lifting.
Step8:Add the protein into the flour paste in several times. Mix well.
Step9:Apply vegetable oil on the inner wall of the 8-inch movable bottom cake mold. Paste oil paper according to the shape to facilitate demoulding. Pour in the cake paste. Shake to make big bubbles. Cover with tinfoil.
Step10:Fill the pan with water and put it into the bottom of the oven. Put the test net on the pan. Preheat it 180 degrees and put it into the cake mould. Bake for 25 minutes. Remove the foil. Turn to 140 degrees. Bake for another 50 minutes.
Step11:It's just as good to come out of the oven and pain
Step12:Please ignore my poor knife work.
Cooking tips:1. Do not beat the protein too hard, or it will crack when baking. 2. When the protein is added into the flour paste, it should be turned over lightly to avoid defoaming. 3. After cooling, sealed with fresh-keeping bag and refrigerated, it has the best flavor. There are skills in making delicious dishes.
