Chinese Food
Marshmallow light Cheesecake
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The delicacy of light cheesecake is an unencumbered delicacy. It tastes sweet and sour, delicate and soft, just like marshmallow, soft and soft at the entrance. After a night of ice, it's a wonderful afternoon to share. It's a wonderful afternoon snack.
Cooking ingredients
Cooking Steps
Step1:The cream cheese softens at room temperature. It's smooth to beat. It can be operated with warm water. Separate the egg white and yolk for use.
Step2:Add the yolk. Beat well. I make my own cream cheese. It's easy to smooth. So I add egg yolk directly.
Step3:Smooth condition.
Step4:Add mil
Step5:Sift low gluten flour and corn starch into a bow
Step6:Mix wel
Step7:Add lemon juice to the egg white. Beat the fish eyes.
Step8:Add sugar.
Step9:Beat until seven. Lift up the big hook of the eggbeater. The egg cream has begun to become delicate.
Step10:Dig one third of the cream into the cheese paste and mix well. Then pour the batter into the protein basin.
Step11:Mix well.
Step12:The 6-inch solid bottom is not stained with the oil pad at the bottom of the mold.
Step13:Pour in batter. Put the mold into a larger basin. Drain 3cm deep into the basin
Step14:Preheat the oven over 130 ℃ for 5 minutes. Put in the cake batter. Bake over 130 ℃ for 50 minutes. If the baking surface is not colored, put the batter mold and the baking tray with water on top of it. Bake for 510 minutes with a tube fire of 150 degrees.
Step15:Do not take out the cake immediately after completion. Wait for the oven to cool down. Then take out the cake.
Step16:At this time, the completely cooled cake has been automatically removed from the mold.
Step17:Gently shake out the cake on the plate. Take out the oiled paper at the bottom. It's not allowed.
Step18:Honey and water mi
Step19:Brush on the surface of the cake. Move lightly. It can also be dripped on it to prevent damage to the skin.
Step20:Refrigerators have a better flavor overnight.
Cooking tips:1. If the cream cheese paste is not smooth, you can add milk first. Beat it with an electric eggbeater every hot water. At last, there are many granules. You can sieve it twice. 2. Make sure to beat the egg white well. You can't beat it too hard or too hard. Otherwise, the pores of the baked cheese cake are big and not delicate enough. It will shrink and deform. 3. If there is no fixed bottom mold, a layer of tin paper can be wrapped outside the movable bottom mold to prevent water from entering. You can also put cake in the middle layer of the oven. Put water in the bottom layer. Do not contact water directly. It is not recommended to wrap oil paper around the mold. The cake will shrink in the middle after baking. It is not beautiful enough. There are skills in making delicious dishes.
