Refreshing and soft, easy to melt, it's very suitable for baby to eat light cheese cake(qing shuang mian ruan ru kou ji hua hen shi he bao bao chi di qing ru lao dan gao )

Refreshing and soft, easy to melt, it's very suitable for baby to eat light cheese cake

Introduction:

"I've always been thinking about the soft and clear taste of the light cheese cake. It has a light milk aroma. It's very soft. I always feel that I lack something after making it several times. I've been constantly correcting the prescription. This time, it's delicious and suitable for the whole family. 8 inch light cheese... "

Production steps:

Step 1: after the cream cheese, light cream and yogurt are taken out of the refrigerator, they are directly weighed and put into the cooking cup of the food processing machine, and the machine is used to make them smooth without particles.

Step 2: beat the cheese with the cooking machine and pour it into a large bowl.

Step 3: add 4 yolks to the cheese paste

Step 4: beat well with egg beater.

Step 5: sift the low gluten flour into the cheese paste and mix well with a rubber scraper. Stir until the flour and cheese paste are completely mixed. Put the mixed cheese paste into the refrigerator and refrigerate.

Step 6: next, remove the protein.

Step 7: beat the egg white to the shape of the fish's eye blister, add 1 / 3 sugar and continue to beat.

Step 8: beat the protein to a thicker state, then add 1 / 3 sugar. When the surface starts to show lines, add the remaining 1 / 3 sugar.

Step 9: until the protein is nearly hard foaming. After whipping the egg white, lift the beater and pull out a sharp corner. The top of the corner is slightly curved. This state is OK.

Step 10: take the cheese paste out of the refrigerator. At this time, the cheese paste should be thicker. Dig 1 / 3 of the protein into the cheese paste.

Step 11: mix the protein and cheese paste with a rubber scraper. Pay attention to the mixing method: turn from the bottom to the top. It is absolutely not allowed to stir in circles, otherwise the eggs will be seriously defoaming, which will directly lead to the shrinkage or collapse of the cake, or even unable to expand.

Step 12: mix the protein and cheese paste well, then pour them back into the protein bowl.

Step 13: mix the casein and the batter with a squeegee. Remember, don't stir in circles.

Step 14: the cake paste should be very thick and delicate. If it is too thin or there are many small bubbles, the cake will not succeed.

Step 15: my cake mold has a movable bottom. I cut a piece of oil paper from the bottom of the mold and spread it on it. It's easier to demould. In order to prevent water from entering into the bottom of the cake in the next step of water bath baking, I need to wrap the whole bottom with tin foil. If it is a fixed die, this step can be omitted.

Step 16: pour the mixed cake paste into the cake mold and shake it a few times to shake out the bubbles

Step 17: fill the pan with water, about 3cm high. Put the cake mold into the baking pan (directly in the water), put the baking pan into the lower layer of the preheated oven, 160 degrees, bake for 80 minutes. Until the skin is evenly colored, the cake is completely solidified, and there is no feeling of flowing when pressed by hand, it can be out of the oven.

Step 18: because I put oil paper on all sides of the cake before pouring the paste, there is no problem of demoulding time. The cake can be demoulded immediately after it comes out of the oven, but it's hot. Hehe, the baking temperature is bigger and the color is darker

Materials required:

Cream cheese: 230g

Animal light cream: 100g

Homemade yogurt: 180g

Low gluten flour: 100g

Eggs: 4

Sugar: 50g

Note: 1. I prefer light taste, so I put less sugar. If I like sweetness, I can put more sugar. 2. Because I am lazy and don't like to brush the bowl, I pad oil paper around and at the bottom of the cake before baking, so demoulding is more convenient and the mold is clean. 3. I'm afraid the cake is not ripe, so I baked it for 90 minutes, so the surface color is darker

Production difficulty: ordinary

Process: Baking

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Qing Shuang Mian Ruan Ru Kou Ji Hua Hen Shi He Bao Bao Chi Di Qing Ru Lao Dan Gao