Light Cream Cheesecake (qing ru lao dan gao )

Light Cream Cheesecake

Introduction:

"Cheese cake" is a product made of sponge cake, pie skin, etc. and then baked and decorated by pouring the processed cheese mixture into it. Products include American cheese cake, yogurt cheese cake, etc. Cheese cake is slightly different from other kinds of cakes in terms of material, processing technology and taste. This kind of cake is between cake and dessert, and has attracted more and more attention. It can be roughly divided into two categories. One category needs to be baked before it can be eaten. It needs to be steamed and baked in the oven. The baked cake is as smooth and delicate as tender bean curd, mellow and pleasant, with unique flavor. The baked cake can not be directly demoulded or cooled, and can only be taken out for consumption after refrigerated in the refrigerator. The other category uses coagulant to condense cream cheese or fresh cream, and then mix it with the cake Dry or a combination of the above several traditional cakes, this kind of cake does not need to bake in the oven, and can be eaten after freezing. Generally speaking, the top layer of cheesecake is slightly harder than that of other cakes; the appearance and taste of cheesecake can vary a lot depending on the cheese used and the specific method. Some cheesecakes are dense in texture, some are fluffy, some are made of gilding flakes / flour, some are made of egg yolk or protein after a little treatment, etc. in a word, this kind of cake has a variety of methods, flavors and colors

Production steps:

Materials required:

Corn flour: 25g

Corn starch: 10g

Protein: 150g

Egg yolk: 138 G

Cream: 75g

Fresh milk: 50 ml

Fresh animal cream: 50g

Cheese: 250g

White vinegar: 5 ml

Fine granulated sugar: 100g

matters needing attention:

Production difficulty: unknown

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Qing Ru Lao Dan Gao