Cheese Cake(ru lao dan gao qi si dan gao )

Cheese Cake

Introduction:

"Soft and delicious, with rich milk flavor. Delicious food for all ages! It has been done many times. Although it is not as exquisite as the cake room, the fun of baking is long-lasting. Every time I feel the happiness of baking with my daughter, I look at her little figure, wearing her favorite apron, happily busy, looking at her eyes, staring at the oven and asking me repeatedly: "Mom, is it OK?" "Mom, it's not OK.". Every time the cake mold just enters the oven, she starts to look forward to it. Until she drools and watches the cake come out of the oven, she can't wait to take the tableware and wait to share the delicious food. I can't help thinking of myself when I was a child. Childhood, always because of some reasons, and become warm, sweet

Production steps:

Step 1: prepare all the ingredients (there is no butter here, I forgot to put it when I patted). Butter should be melted in advance.

Step 2: put the cheese in the pot to boil, pour a small amount of milk, stir it evenly, and then add butter.

Step 3: sift the low gluten flour and corn starch, pour them into the cheese paste, and stir again. Remember: do not stir in circles along the same direction, it is better to stir up and down, so that the cake will not be hard.

Step 4: put three yolks into the batter, only one yolk at a time. Stir well and add a few drops of rum.

Step 5: now you can beat the egg white, pour all three egg white into a bigger basin, so that it is easy to operate. At the beginning, the frequency is slower, and it will speed up gradually when bubbling. The egg white must be in one direction.

Step 6: with stirring and dropping a few drops of white vinegar or lemon, the effect is better, which can effectively maintain the state and effect of protein.

Step 7: when you hit the flowing milk, it's almost finished, but you can't be impatient. If you hit the eggs manually, it will take more than ten minutes for three egg whites to reach the ideal state. If you use the electric egg beater, it will take about five minutes. At this time, preheat the oven at 160 ℃ for 10 minutes.

Step 8: finally, beat the egg white completely to form a white cream, stand on the side of the basin without outflow, and form an inverted triangle at the head of the beater. Add the beaten egg white into the batter three times and mix well. Then lay the oil paper in the mold. Pour all the ingredients into the mold covered with oil paper and put them into the oven. The water bath method is 160 degrees for more than 1 hour (mine is an eight inch mold). I forgot to take photos. Next time you do it, you should take a picture to make it up.

Step 9: I baked this for 60 minutes.

Step 10: feel slightly dry. The shape is OK.

Step 11: the taste and taste are quite good.

Step 12: the next morning, cut a few slices, add fruit and drink, it's a nutritious and convenient breakfast.

Materials required:

Cheese: 100g

Fresh milk: 100g

Butter: 50g

Corn starch: 30g

Low gluten powder: 60g

Eggs: 3

Sugar: 60g

Rum: 2 to 3 drops

Lemon juice or white vinegar: 3 to 4 drops

Note: 1, must be water bath method, otherwise it will be too dry. 2. The key to making cakes is to beat egg white. Don't be impatient. Be sure to beat up the egg white before proceeding to the next step. 3. The inner wall of the mold must be brushed with some butter or olive oil, which is convenient for demoulding.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Ru Lao Dan Gao Qi Si Dan Gao