Light Cheesecake

cream cheese:250g milk:100g salt free butter:60g yolk:6 low gluten powder:50 g egg white:6 sugar:80g https://cp1.douguo.com/upload/caiku/7/1/f/yuan_716a94a9651c4e918f3ef622524335df.jpg

Light Cheesecake

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Delicate and mellow light cheesecake. It tastes moist and light. It's slightly sweet and sour. It's not greasy at all. Especially after cold storage. The taste is more refreshing. It's one of my favorite cakes. Mark the quantity of 4 elliptical light cheesecake molds. If you use a round mold, it's about 2 6 inches or 8 inches. The mold I used was two oval light cheese molds and one two pound square bread mold. Because they are not stick to the mold, so there is no oil trowel. If you are worried about the effect of mold not stick, you can use baking oil paper to spread it. -

Cooking Steps

  1. Step1:Prepare all kinds of materials (low powder forgot to shoot

  2. Step2:Milk with cream cheese. Put it into a clean egg beating basin. Put the egg beating basin into a basin with hot water. Heat slowly on a small fire

  3. Step3:Until the milk and cream cheese are completely integrated. There is no granular stat

  4. Step4:Add salt free butter. Continue to stir until there is no oil star. Fully blende

  5. Step5:Add yolks one by one. Stir quickl

  6. Step6:Sift in low gluten flour and mix wel

  7. Step7:The batter is delicate at this time. Put it aside for us

  8. Step8:Add 70-80 degrees of hot water to the deep baking tray. The water volume is about half. Put the baking tray into the middle layer of the oven. Preheat the oven. Heat up and down for 170 degrees for 10 minutes

  9. Step9:Pour the sugar into the protein three times. Bea

  10. Step10:Sent to the hook state of wet foamin

  11. Step11:Add the beaten egg white into the yolk paste in several times. Mix evenly from the botto

  12. Step12:Until there is no fine state of particle

  13. Step13:Pour into the mold. Eight minutes full. At this time, the cake paste is in a ribbon of sati

  14. Step14:Put it into the baking tray. At this time, the water volume accounts for about 2 / 3 of the mold height. Set the temperature to 170 degrees. Bake for 30 minutes. Then turn 150 degrees and bake for 30 minutes

  15. Step15:Do not open the oven immediately after completion. Leave the cake in the oven for another 20 minutes or so. Take it out and cool it for demoulding

  16. Step16:Better taste after cold storag

  17. Step17:Finished product drawin

  18. Step18:Finished product drawin

Cooking tips:I've made half of the sugar. It doesn't affect the taste. It's more suitable for friends who don't like sweetness. There are skills in making delicious dishes.

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Reviews

  • 2024/8/16 20:41:49 Reply

    I need to study

  • 2024/8/16 20:41:49 Reply

    Thank you.

  • 2024/8/16 20:41:49 Reply

    Great

  • 2024/8/16 20:41:49 Reply

    Perfect


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