Light Cream Cheesecake (qing ru lao dan gao )

Light Cream Cheesecake

Introduction:

"If you know how to make Qifeng cake, it should not be difficult to make it. It's a little similar to Qifeng's, except that when you make yolk paste, you need to add temperature while stirring. Light cheese pays attention to low-temperature baking. Only when you grasp the temperature, you can bake it beautifully. The surface doesn't crack. It tastes more delicate than Qifeng and has a strong milk flavor."

Production steps:

Step 1: separate the egg yolk protein, put the egg yolk into a small bowl, and put the protein into an oil-free and anhydrous egg basin.

Step 2: put the cheese and milk into another egg beater, then put it into a pot with hot water, bring to a low heat, while heating, beat the cheese with a manual egg beater until there are no granules

Step 3: add the butter and continue to beat until the butter dissolves.

Step 4: add egg yolk in several times, and quickly beat with egg beater until mixed.

Step 5: turn off the heat, remove the hot water from the egg basin and sift in the flour. Mix well

Step 6: add white granulated sugar and 5 drops of lemon juice to the egg white, beat until it is wet and foamy, as shown in the figure, lift the egg beater to form a curved angle.

Step 7: dig a little of the beaten protein cream into the egg yolk paste and mix well.

Step 8: then pour all the ingredients into the bowl of the cream and mix well

Step 9: spread a little butter around the mold in advance, pour the cake paste into the mold, put it into the baking tray, and gently drop it on the table to shake the big bubbles. Put the baking pan into the lower part of the oven, fill the pan with water, heat up and down, bake at 120 ℃ for 75 minutes.

Step 10: bake the back end and let it dry for two or three minutes. Then knock the mold on the side for a few times, and knock it all around. It's good for demoulding. If there's still a little sticking, draw with the help of demoulding knife.

Materials required:

Cheese: 100g

Butter: 40g

Eggs: 3

Milk: 60g

Fine granulated sugar: 50g

Low gluten flour: 20g

Corn starch: 15g

Lemon juice: 5 drops

Note: 1. The temperature of the oven needs to be adjusted according to my own oven. The temperature of my oven is relatively sufficient. If the temperature is high, the surface will crack. Low temperature barbecue. 2. It tastes better to refrigerate after cooling.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Qing Ru Lao Dan Gao