Light cheesecake 6 "(qing ru lao dan gao cun )

Light cheesecake 6 "

Introduction:

"Now it's popular to eat uncle / dad / grandfather's cheesecake, 39 yuan for a 6-inch one. After tasting it in person, I feel that I can make it myself, and the cost can be controlled within 10 yuan. So on a dark and windy night, I began to make trouble

Production steps:

Step 1: separate the egg yolks of the two eggs and put them into a clean and oil-free bowl. Prepare the 6-inch cake mold and spread oil paper on the bottom and sides.

Step 2: melt cream cheese a in hot water, add sugar a and stir until smooth.

Step 3: add a two egg yolks, a corn oil and a milk, and stir well.

Step 4: add the sifted a low powder a starch, stir well to form cheese yolk paste.

Step 5: add B granulated sugar into the B protein bowl, and use the electric egg beater to beat the protein to the wet foaming state, that is, to produce the lines that are not easy to disappear.

Step 6: put half of the water in the oven in advance and preheat 150 degrees. Pour 1 / 3 protein paste into egg yolk paste and mix well. Pour all the egg yolk paste into the remaining 2 / 3 protein paste, and mix well.

Step 7: pour the batter into a 6-inch mold, shake out big bubbles, put it into a preheated oven, and heat it with water bath. 15 degrees for 60 minutes.

Step 8: when baking for 30 minutes, add cool water to the pan.

Step 9: the baked cheese cake should have no cracks on the surface. Buckle the cake upside down while it is hot and tear off the oil paper on the surface.

Step 10: eat hot or cold. If you can't finish eating, seal it and put it in the refrigerator.

Materials required:

36 g: low powder

A starch: 18g

A cream cheese: 60g

A yolk: 2

A fine granulated sugar: 18g

A milk: 60g

A corn oil: 30g

B protein: 2

B fine granulated sugar: 26G

Note: it is not easy to demould the cheese cake. It is recommended to pad it in the mold with oil paper. Many recipes say that adding acid to protein can prevent defoaming. This method has not been tried yet, but without acid, protein can also prevent defoaming

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Qing Ru Lao Dan Gao Cun