Chinese Food
Light Cheesecake
(104100 views)This light cheesecake is fresh, soft, light and delicate. It looks like cotton and is better than cotton. Light cheese flavor. Invisible and colorless. Drifting with the wind. Take a sip. It's a little intoxicated. Add a cup of fragrant fruit tea. It's probably the most nutritious and temperament breakfast.
Cooking ingredients
Cooking Steps
Step1:First, prepare the materials for use (place cream cheese at room temperature
Step2:After cheese is added to milk, heat it in water and keep it smooth and free of particle
Step3:Add butter and stir until melted and leave hot wate
Step4:Add egg yolk in several times and stir evenl
Step5:Sift in low gluten flour and mix well. To be cheese and egg yolk past
Step6:Add a few drops of lemon juice to the protein. Add the sugar in three times. Beat until it is wet and foamy
Step7:Add one third of the beaten protein to the egg yolk cheese paste. Stir well. Then pour the mixed egg yolk and cheese paste back into the remaining protein. Mix wel
Step8:Pour the cheese paste into the mold. Shake it on the table for a few times. Make bubbles
Step9:Put in the middle and lower layers of the preheated whirlpool wtocp302g electric steaming oven. Pour half of the water into the baking pan. Choose the western-style cake function. Heat up and down 140 ℃. Bake for about 40 minutes. Don't take it out immediately after baking. Simmer in the oven for 30 minute
Step10:Finished products. Cooling and demouldin
Cooking tips:1. Squeeze out the right amount of cream cheese through the bag by hand. Do not touch it by hand. Do not touch it with a knife, spoon or other tools. 2. For the removal of protein cream, remember not to beat it too hard. About seven parts can be distributed. If the protein cream is too hard, it will crack. You can also use frozen protein. A thin layer of frozen protein can be used. About 10 minutes. The frozen protein is not easy to pass. The result of prolonging the pass time is that the protein cream is fine and strong. 3. When mixing, pay attention to the technique. Do not defoaming. Otherwise, the small solid bubbles will become big bubbles. It is easy to have small cracks on the surface when heated and expanded rapidly. 4. Stir evenly. Stir unevenly. The heavy cheese and egg yolk paste will sink below. It's light and thin protein cream on it. It's easy to have rough surface and crack. The cheese paste on the bottom will also make the bottom hard and solid. The taste is poor. 5. Baking time and temperature. Time is too long. When the protein cream has problems, it is easy to collapse. Wen
Light Cheesecake is great
Light Cheesecake, a little more sugar will taste better
Thank you.
I need to study
Last time I went to China to eat Light Cheesecake, it was so delicious