Chinese Food
Light Cheesecake
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Fresh, but not too light; soft, but not too wet. Every time I taste it, I can't help admiring it. It's not just for eating. Its simple and elegant appearance and delicate and silky organization are enough to fascinate people. Great love cheese. Love cake. Compared to heavy cheesecake. Light cheesecake is more suitable for most people's taste. When it comes out of the oven, it will melt like hot ice cream. Even if it's retracted and frozen, it's memorable. My favorite fresh and soft Cheesecake
Cooking ingredients
Cooking Steps
Step1:You can choose the mold with solid bottom or the mold with movable bottom. It's convenient to see yourself. It's better to cut a round oilpaper pad on the bottom of the solid bottom mold. It's more convenient to demould. Butter the walls.
Step2:The oval mould should also be applied with butter. The bottom and all sides should be applied. Just put it on like waxing the floor.
Step3:Cream cheese should be squeezed out by hand across the bag. Don't touch it by hand. Don't touch it with a knife, spoon or other tools.
Step4:By the way, squeeze out the air in the bag. Clamp it with a sealed clamp. Put it in the refrigerator's cold room for preservation. Don't freeze. Frozen cream cheese is like tofu dregs. It's not good to make cheese cake. It's OK to make bread
Step5:Wrap the cream cheese with plastic wrap, put it in the microwave oven and melt it for one minute.
Step6:Hold the eggbeater vertically in your hand. Tightly stick to the edge of the bowl and stir evenly. Add the yolk and stir until all the yolks are added. Then add milk or water and mix well.
Step7:Add the melted butter to the mayonnaise paste. Stir well as you add.
Step8:Sift in the flour with low gluten. Use the eggbeater. It's the eggbeater. Draw the Z shape vigorously. Mix the flour well. Remember to turn the basin 90 ° in the middle. Don't move in one direction all the time. It won't have tendons. Make sure to stroke hard. The egg yolk cheese paste is fine and glossy without small cheese particles and flour particles.
Step9:Add a few drops of white vinegar or lemon juice to the egg whites. Add sugar in three times and beat with an electric beater. The head of the eggbeater must hit the bottom of the basin. It makes a click. For the first time, add 1/3. second times when there is a blister. Add 1/3. when the thin bubbles appear. Finally add 1/3 when the bubbles are fine.
Step10:After the last appearance of the lines, change to low speed stirring (to prevent excessive protein beating, and to make the protein cream more delicate at the same time). Use the beater's head to pick up the egg white cream and hang it on it. The length is about three to four fingers, which is just right. The shorter the protein cream left behind, the higher the degree of whipping. Excessive protein killing is easy to crack.
Step11:Add the beaten egg white cream to the egg yolk cheese paste three times. Turn it ove
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Cooking tips:Attention - first, please don't beat the egg white cream too hard. Just like the reference in the menu. It's OK to distribute about seven times. If the protein cream is too hard, it will crack. You can also use frozen protein. At the end of the menu, you can also give a reference picture. 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. This is the way of the island teacher. Second, when mixing, pay attention to the technique. Do not defoaming. Otherwise, the small solid bubbles will become large bubbles. It is easy to have small cracks on the surface when heated and expanded rapidly. Third, stir evenly. Stir unevenly. Heavy cheese and egg yolk paste will sink under. It's light protein cream on top. 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. Fourth, baking time and temperature. Time is too long. When the protein cream has problems, it is easy to collapse. The temperature is too high
