Chinese Food
Light Cheesecake
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Light cheesecake is a kind of cake between soft Qifeng and mellow heavy cheesecake. It is not greasy or greasy, with soft and sweet aftertaste and mellow fragrance. This formula is 6 inches.8 inches of the amount of double can be, the formula has been adjusted many times by me. Hope to help you.
Cooking ingredients
Cooking Steps
Step1:Cream cheese. Light cream. Melt butter and milk in water. Mix well. If the pursuit of perfection in this step, it is best to screen the liquid obtained. Filter out small particles.
Step2:Separate the egg yolk. Add the egg yolk into the cheese mixture and stir well.
Step3:Sift in low flour and corn starch and mix well.
Step4:The protein is added sugar three times to beat until it is wet foaming, that is to say, there is a big hook when lifting the egg head.
Step5:Mix the protein into the cheese paste for 23 times. Use the method of mixing. Do not circle.
Step6:Pour in the mould. It's about 8 minutes full. If there is too much cake liquid, it's better to divide it into two moulds. Otherwise, it will come out when baking. Shake the mould before entering the furnace. Do not use too light force.
Step7:Preheat the oven for 135 degrees and 10 minutes in advance. Pay attention to the water bath method (put the baking tray into 7 full water in advance). Put it into the mold. Bake for 75 minutes. After baking, stew for 20 minutes.
Step8:Take it out and cool it. It can be demoulded after about 20 minutes. It can also be demoulded after being refrigerated for more than 4 hours before eating. It will shrink slightly after being refrigerated.
Step9:Cut and taste. There is no pudding layer. It doesn't collapse or shrink. The internal organization is fine and successful.
Step10:Finished product
Step11:Finished product
Cooking tips:1. The temperature time shall be adjusted according to the actual situation. The first baking shall be observed in the middle of the process. The temperature can be adjusted according to the surface cracking or not according to the coloring situation. 2. If the color is too deep, tin paper can also be covered for paste. 3. There are two ways of water bath: one is to put the mold directly into the baking tray filled with water; the other is to put the baking net on the baking tray filled with water. The mold is placed on the baking net. I usually use the second way. 4. The best way to eat light cheesecake is to refrigerate it and then eat it. It has a delicious but not greasy taste. 5. When cutting the cheesecake, try to use the heated knife to cut it. It's more beautiful. I didn't heat it, so it will be slightly rough. 6. It is better to use a solid bottom and non stick mold. The bottom is paved with oil paper for demoulding; if it is a loose bottom, the bottom should be wrapped with tin paper to avoid leakage of cake liquid. There are skills in making delicious dishes.
