[light cheesecake] create perfect Cheesecake with heart(qing ru lao dan gao yong xin da zao wan mei nai lao dan gao )

[light cheesecake] create perfect Cheesecake with heart

Introduction:

"Tao Ma has been knocking cheese cake for a long time, but she hasn't been knocking out a satisfactory one until recently. For such a light cheese cake, I haven't been knocking it perfectly all the time. The main problem is cracking and retraction. I've also tried a lot of recipes and temperatures, and I haven't been knocking it too steadily. After knocking it repeatedly, I finally found a recipe that is more suitable for my machine. Here, Tao Ma shares her experience with you. It's not necessarily a theory. It's just my own experience. I hope I can give you some help. If it's wrong, please don't come here! 1、 There are many different recipes on the Internet. I dare not say whose recipe is good or whose is bad. Everyone's tastes are different. Therefore, for recipes, you can increase or decrease them according to your favorite tastes. 2、 As for temperature and time, Tao Ma has always been in this place. Every home oven has the problem of temperature difference and firepower. Compared with ordinary ovens, Tao Ma's old version of Changdi has more firepower and faster coloring. So, often, I will add tin foil on the way, or add a baking tray on the top to isolate a little firepower Degree and time, we always remember, for reference only. Time and temperature, must be adjusted in the production again and again, in order to better find the right time and temperature of their own machine. 3、 As for the problem of waist shrinking after water bath, Mrs. Tao found the right temperature and time, and then kowtowed the problem of waist shrinking. For this problem, there are two opinions on the Internet. One is to demould immediately after 2-3 minutes, and the other is to take out the mold after half an hour in the oven. For me, I prefer the latter method because of the same formula, At the same time, Tao Ma's cake uses the first method and shrinks. But with the latter method, there is no problem at all. Therefore, Tao Ma uses the latter method. 4、 For the choice of mold, it is better to use non stick or stick mold with non stick oil paper for cheese cake. It is not only convenient for demoulding, but also helps cake stand upright and not easy to collapse in the final stewing time. Ha ha, Tao Ma's personal summary is not necessarily a correct theory, for everyone to participate. Cheese cake is delicious and delicate. I believe you will like it if you have eaten it. In addition, cheese itself is a good thing. Eat more and have nutrition

Production steps:

Step 1: take a small pot of cream cheese and milk into the pot, another large pot, pot add the right amount of water.

Step 2: heat the cream cheese and milk over water until smooth and free of particles, then add the butter to the cream cheese. Stir until the butter dissolves. Stir well until you can't see the oil star.

Step 3: take out the pot, add three egg yolks, add one and stir one.

Step 4: stir evenly, and then put another one in, the action is fast and uniform.

Step 5: add the sifted low gluten flour.

Step 6: quickly stir well, and finally the egg yolk paste is quite delicate.

Step 7: at this time, take a baking tray, fill it with 70 ℃ warm water, put it in the bottom of the oven, and preheat it 180 ℃. Add a few drops of white vinegar and sugar to the protein.

Step 8: first high speed, then low speed into wet foam, can pull out the soft hook state.

Step 9: take part of the protein into the egg yolk paste.

Step 10: mix evenly from bottom to top, then pour the batter into the remaining protein, and mix gently to form cheese cake batter.

Step 11: apply proper amount of butter on the four walls of the mold, and add non stick paper on the bottom and four walls.

Step 12: pour the mixed cake paste into the mold, gently drop it a few times and shake out big bubbles.

Step 13: put a baking net on the upper layer of the baking plate in the bath, and put the cake mold on the baking net to bake in the bath. 180 degrees for 30 minutes (about 15 minutes in TaoMa's oven, the coloring is already very good. The top layer is added with an oven pan. Now most of the ovens are warm. If the coloring is not obvious, don't add another oven pan). Then turn 140 degrees for 30 minutes. After that, don't take it out and put it in the oven for 30 minutes.

Step 14: take out the stewed cake and demould it.

Step 15: put the cake in the refrigerator for one night, it tastes better.

Materials required:

Eggs: 3

Cream cheese: 125g

Low gluten flour: 25g

Milk: 50g

Butter: 30g

Sugar: 45g

White vinegar: a few drops

Note: 1: Cheese Cake choose good quality cheese will be more delicious ha, the quality of cheese directly affects the taste of the cake ha! 2. You can't beat the egg white too hard, as long as you can pull out the soft hook. If it's too hard, it's easy to crack when baking. 3. Cover your face with a layer of baking paper, or you'll have to bake it on a large black plate. 4. I put water in the bottom baking tray, and then put a layer of baking net to bake, so that the baked cake is not easy to feel watery. 5. The cheesecake baked in water bath will not grow very high in the end. It's only a little higher than before. Don't compare with the height of Qifeng cake.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Qing Ru Lao Dan Gao Yong Xin Da Zao Wan Mei Nai Lao Dan Gao