Light Cream Cheesecake (qing ru lao dan gao )

Light Cream Cheesecake

Introduction:

"There was a gust of wind ahead. Children like to eat more. But online today said no eggs, tomorrow said no cheese. I dare not buy it. Do it yourself. "

Production steps:

Step 1: raw cheese 85g

Step 2: stir until smooth and delicate

Step 3: I put the oil and milk together directly. So much washing is saved

Step 4: pour directly into the cheese and stir until completely mixed

Step 5: separate 2 large eggs and put them into the refrigerator.

Step 6: add egg yolk one by one and stir well.

Step 7: sift in low powder and stir evenly. I like the delicate taste, so I add 50g of low flour. 35 grams is usually enough. That way, the finished product will be more tender.

Step 8: beat the egg white until it has a small hook. It's hard to taste completely. So I'm only playing to this level.

Step 9: mix the egg yolk with the protein first, then pour it back into the protein paste and mix well. 6-inch mold bottom oil paper. Pour in the cheese paste and shake it gently. Preheat the oven at 140 degrees. Put it in the penultimate baking tray and fill it with water. Bake at 140 ℃ for 30 minutes

Step 10: 30 minutes after the color change 120 degrees up and down the fire for 60 minutes. Bake at low temperature.

Step 11: bake and place in the oven for half an hour. Natural retraction.

Step 12: back to the Internet. A little air, demould with demoulding knife. Keep it in the refrigerator. The next morning, the cut pieces were taken out.

Step 13: fine organization. melt-in-the-mouth texture.

Step 14: beat a bunch of uncles.

Materials required:

Cheese: 85g

Milk: 100ml

Low powder: 50g

Eggs: 2

Sugar: 50g

Corn oil: 40ml

6-inch mold: 1

Note: basic baking. Suitable for beginners like me.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Qing Ru Lao Dan Gao