Light Cream Cheesecake (qing ru lao dan gao )

Light Cream Cheesecake

Introduction:

Production steps:

Step 1: protein method: (this pot should be free of water and oil, so that the protein is easy to disperse, and when separating the protein, there should be no egg yolk mixed in) < br > 1. Take another pot, put in the protein, and make a little thick bubble.
2. Add tower powder and fine sugar, and stir with electric stirrer to form wet foam.
3. Add it to the lake in several times.
4. Rub a little butter on the abrasives and pad oil paper on the bottom of the mold.
5. Add water to the baking pan, put it into the oven and preheat it 230 degrees. (preheat oven for at least 5 minutes).
6. Pour the cake paste into the grinder.

Step 2: batter method: < br > 1. Put cream cheese into the pot, add 1 / 2 of fresh milk, heat with water, melt cheese with water and mix well.
2. Mix egg yolk and warm milk well (milk is put in microwave oven for 15 seconds), < br > 3. Melt butter in microwave oven for 15 seconds and add it into fresh milk and egg yolk.
4. Sift the low flour and add 3 to mix well.

Materials required:

Butter: 40g

Cream cheese: 126G

Fresh milk: 126G

Yolk: 63g (about 4-5 yolks)

Low powder: 43g

Protein: 126G (about 4-5 proteins)

Tata powder: a little ((can not put)

Fine granulated sugar: 60 ~ 75g

Precautions: 7. Put the cake in the oven at 230 ℃ for 10 minutes (or 180 ℃ for 20 minutes, depending on the temperature of the oven, if the color on the surface is fast, you need to add a layer of tin foil to cover it). 8. When the cake is out of the oven and completely cool, put it in the refrigerator for more than 4 hours. It's better to eat overnight. After taking out the cutter, soak it in hot water (or burn it with a knife) and then cut it again. Only when it is cut once and soaked (burned) once can it cut a nice slice cake.

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: Original

Chinese PinYin : Qing Ru Lao Dan Gao