Chinese Food
Japanese Light cheesecake (cheesecake)
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Cheesecake is light and soft. No one can resist the taste.
Cooking ingredients
Cooking Steps
Step1:Prepare all materials.
Step2:Place cream cheese at room temperature. Add milk and heat up in water.
Step3:Stir to no particles.
Step4:Add the butter. After mixing, the butter will melt. It will be smooth without particles.
Step5:Take out the basin from the hot water. Add three yolks in several times. Add one and mix well, then add the next one until it is smooth and even.
Step6:Sift in the low gluten flou
Step7:Stir evenly until smooth and delicate.
Step8:Beat the protein with a few drops of concentrated lemon juice
Step9:Add in the sugar three times. Beat the egg whites with the egg beater until the eye blisters are thick
Step10:Until the protein is sent to the soft state of wet foaming (i.e. lifting the beater to pull out the soft hook).
Step11:Add 1 / 3 of the beaten protein to the egg yolk cheese paste. Stir well. Do not stir in circles for defoaming. Then pour the batter back into the albumen basin. Mix well to make the cream cake batter.
Step12:Put oil paper on the bottom of the 6-inch movable bottom round mold, and grease the four walls of the mold. Wrap the mould with tin paper to prevent water seepage.
Step13:Shake the table slightly. Shake out the bubbles. Preheat the oven when removing the egg white. 160 degrees. Put the bottom layer of the oven into a deep baking tray and fill it with 7 minutes of hot water. Put the 6-inch round mold in the hot water baking tray for water bath. 160 degrees for 30 minutes. After about 20 minutes, the surface will be colored. Cover the tin paper to prevent the top from cracking or the color is too deep. Bake at 140 degrees for 30 minutes. After baking, stew in the oven for 30 minutes and then take it out.
Step14:After cooling, put the wrap in the refrigerator and refrigerate it overnight, then cut it for eating. The taste is better.
Step15:Finished drawings.
Step16:Finished drawings.
Step17:Finished drawings.
Step18:Finished drawings.
Cooking tips:The water bath method uses the movable bottom mold to bake the cake. Even if the mold is wrapped with tin paper, it is easy to get water into the bottom. In order to prevent the taste from being discounted, it is recommended to set an 8-inch mold outside the 6-inch movable bottom mold and bake it in the baking tray with hot water. There are skills in making delicious dishes.
