Light Cream Cheesecake (qing ru lao dan gao )

Light Cream Cheesecake

Introduction:

"No crack, no collapse version, that is, when I demoulded, I accidentally inserted the knife and picked it out. I didn't eat cake for a long time. I really wanted to. I dragged my uncomfortable body and worked hard to make a cake and a biscuit. It's going to be a long time before I touch the oven again. If you don't eat, you can't remember to do it. Do it yourself cake comparable to all kinds of grandfather, grandmother, all kinds of uncle, aunt. Maybe it's the reason to make good food with good materials. The running in period of the new oven has passed, and the temperature can be mastered. Judging from these times of cake making, the temperature is normal, just because too many recipes are not accurate, and each author's raw materials and ovens vary too much, resulting in inaccurate recipes. If the recipe is unchanged, the failure rate is still very high. So every time before using the oven, I first see through and consider every step of the recipe, and then refer to various recipes before starting. Although it will be a bit troublesome, the failure rate will be greatly reduced. If you are a novice baking, it is strongly recommended not to start easily, and not to modify the formula casually. Because the oven, raw materials, techniques are not skilled, it is difficult to grasp every step, sometimes just one step difference, leading to wasted. This time I didn't put the mold directly into the water pan. Wrap 2 layers of tin foil and put it on the baking net above the baking tray. After cooling, the bottom is still a little wet, but it's much better than putting it directly into the water. The reasons are: 1. Tin foil is not waterproof. More or less there will be water vapor coming in. 2. For the convenience of demoulding, the bottom is padded with oil paper. After the oil paper is preheated and cooled, it will become soft and steam, which will cause the bottom of the cake to be wet. "

Production steps:

Step 1: first, cheese paste production: 1, egg yolk and protein respectively into a clean container (container to keep dry, water free and oil-free). Melt butter in water and set aside.

Step 2: when the water in the pan is hot to the touch, pour the milk into the cheese and stir in hot water until there are no particles. Wrap it with plastic wrap and put it in the refrigerator to cool or remove it from the fire. Stir until the temperature drops and thickens.

Step 3: after mixing the cheese and milk paste, add the melted butter in three times, and mix well

Step 4: add vanilla essence and mix well.

Step 5: add egg yolk in three times, one for each time, and stir well. Quickly mix the yolks.

Step 6: add the sifted low flour and corn starch and stir well.

Step 7: 2. Protein: 1. Add protein into lemon juice (white vinegar) to make thick foam

Step 8: add white granulated sugar twice to make it wet foaming, close to the degree of neutral foaming (preheat the oven 160 degrees when beating protein)

Step 9: add the protein paste into the egg milk paste in three times, gently cut and mix evenly.

Step 10: for the convenience of demoulding, the cake mold can be padded with oil paper or smeared with butter.

Put the cake into a pan of hot water for a few minutes, then put it into the pan and bake it at a temperature of 60-80 degrees. Then put it into the pan and bake it for a few minutes.

Step 12: after baking, press the surface of the cake with your hand to make it elastic and free from floating. At the same time, there is a little demoulding around the cake mold due to the ripeness and condensation of the cake paste, that is, the cake has been baked. You can also use a bamboo stick to insert into the cake and pull it out without sticking. If the surface color is too light, it can be heated with the upper tube for 5 minutes until the color is satisfactory.

Step 13: after the cake is taken out and placed for two minutes, the edge will separate. At this time, the demoulded cake will be very beautiful and will not retract. Put the cake upside down in your hand, tear off the oil paper at the bottom, and place it in the cake box. After cooling, it can be put into the refrigerator for 3 hours. In order to make the cake look good, you can spray a layer of transparent pectin on the surface of the cake that is not completely cooled.

Materials required:

Cream cheese: 100g

Butter: 30g

Milk: 50g

Yolks: 3

Low gluten flour: 15g

Corn starch: 10g

Vanilla extract: moderate

Protein: 3

Lemon juice: a few drops

White granulated sugar: 50g

Note: the first thing to understand is that light cheese cake is not really a cake, it is more similar to baked egg pudding. The amount of flour in light cheese cake is very small, and some recipes even use corn starch instead of flour. We all know that the use of flour in a cake can shape it. However, the formation of light cheese cake depends on the effect of egg solidification after steaming. Even so, the light cheese still has the taste of the cake, which is mainly due to the formation of fine pore structure after the protein is whipped, so that the taste of the light cheese cake is as delicate as the cake even if flour is not used or less used. The reasons for the failure of light cheesecake are as follows: 1. The protein was not sent or beaten, that is, it was beaten too much. 2: The mixture of cheese and milk is not refrigerated to a thick state. 3: The cheese, the milk paste and the eggs were not mixed well. 4: The temperature of the oven is too high. 5: The top of the cake is unevenly heated. 1】 The protein and sugar should be hard enough to avoid defoaming. If the protein is beaten too much, it will lose its stickiness and become very light. It can't be mixed with the batter. The cake will crack easily when it is baked. 2】 The mixture of cheese and milk will become thin and must be refrigerated to become thick. The paste that is too thin will lighten, not mix with the protein, and will sink under the protein. 3】 The main reason for the failure of light cheese is that the protein and egg milk paste can not be mixed well for a long time. The baked cake is uneven. 4】 One of the keys to the success of light cheese cake is to start baking at low temperature and fill the baking tray with water to make the cake taste moist and smooth. If the high temperature starts to bake, the protein is full of pore tissue, which will expand when baking. If the temperature is too high, it will expand to burst.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Qing Ru Lao Dan Gao