Chinese Food
Non cracking Coconut Milk Light Cheese Cake
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The light cheese cake is a big hit in the cake industry. Just look at the way the brand of net red light cheese has spread all over the country. But no matter how hot they are, people who play baking know that the light cheese they make is the best. Enough cheese and cream can create a smooth and rich taste. But many of my friends are often confused. Why does my light cheesecake crack? Why is the texture rough? Or why is it wet? Follow me. That's it. Bake for official account -hongbeibang
Cooking ingredients
Cooking Steps
Step1:Put cheese, coconut milk and cream in a basin. Heat and melt them in hot water. Mix the three ingredients into a smooth and granulated state with a hand-held eggbeater.
Step2:Add the yolk. Stir quickly and evenly.
Step3:Sift in the low flour and cornstarch. Stir to a smooth batter.
Step4:Sift the batter. It can make the cheese paste more delicate and smooth.
Step5:Drop a few drops of lemon juice into the protein.
Step6:The sugar is added to the protein three times.
Step7:Whisk the egg white to wet foaming at low speed. Lift up the beater to form an inverted triangle.
Step8:Add one third of the cream to the cheese paste and stir well.
Step9:Pour it back into the cream bowl.
Step10:Continue to mix well by turning.
Step11:Pour it into a 6-inch round mold. It's about 8-9 minutes full. (the die has been wrapped with tin paper in advance
Step12:Shake it a few times. Shake out the big bubble.
Step13:When the pan is full of water, put the cake into the preheated oven.
Step14:Heat up and down 145 degrees. Bake for 75 minutes.
Step15:After turning off the fire, open a small gap in the oven door. Let the cake cool naturally in the oven for half an hour before taking it out for demoulding.
Step16:Cut light cheesecake. Be sure to use a heated wide serrated knife to cut it. Wipe each knife clean and then heat it to cut it again. Only in this way can you ensure that the cut surface of the cake is smooth and beautiful.
Cooking tips:Tips1, cheese, cheese, cheese all mean the same thing. Don't be confused when purchasing materials. 2. If you don't have coconut milk, use pure milk or yogurt instead. 3. The way to judge whether the light cheesecake is baked well is to press the surface of the cake gently by hand. There is no sense of flowing. Generally, it is almost the same. 4. The degree to which the batter is whipped determines whether or not the final batter is well mixed. Excessive whipping also causes the cake to crack. The right degree of whipping is to wet foaming. The protein cream looks fine and glossy. Pull up the big hook that the protein cream will naturally sag. It also retains a little fluidity. 5. Do not circle or stir vigorously when mixing cheese paste and cream. The batter should be thick and fine without big bubbles. If it is found that the batter is not easy to mix, it means that the protein cream may have been overused. 6. Mirror pectin can add a layer of attractive luster to the surface of the finished product and make our desserts sell better. At the same time
