The light and sweet Japanese Light Cheese Cake(na yi fen qing ying de xiang tian ri shi qing ru lao dan gao )

The light and sweet Japanese Light Cheese Cake

Introduction:

"Every year my birthday is rainy, and this year is no exception. It's stormy outside, so I can't go out. I'm really depressed. My husband said with a smile after getting up:" Happy Birthday to my wife. " Make my heart sour and sweet, sweet is my husband good love oh, sour is, one year old, the crow's feet of the corner of the eye deepened. In order to commemorate my lost youth and comfort my injured heart, I decided to make cheese cake, and then I had a big meal. I like to eat light cheese cake very much. I can't get tired of that kind of light soft taste and light milk flavor. The previous version put less powder, so it was wet. Today, I changed Wenyi's prescription. I put more powder, and I feel less wet, so the taste is better . 8-inch round mold, 150 degrees, water bath method, 60 minutes "

Production steps:

Step 1: put the cream cheese into a large bowl, add the sugar, then heat it with water, stir it with an egg beater until it is fine and free of particles

Step 2: separate the egg yolk from the protein, add the egg yolk one by one, and stir well

Step 3: add milk and lemon juice, stir well

Step 4: sift in low flour and corn starch in turn, and stir clockwise.

Step 5: melt butter in water and pour into cheese paste. Stir well and set aside.

Step 6: add lemon juice into the protein, beat it with electric beater until it foams, add white granulated sugar in three times, beat the protein until it foams wet. Preheat, 150 degrees.

Step 7: add the protein into the cheese paste three times, stir it up and down like a stir fry, don't stir in circles

Step 8: pour the mixed cheese paste into the mold. I use a movable bottom mold, so I wrap it with tin foil to prevent water from entering. Use a scraper to smooth the surface of the cake and put it into the oven.

Step 9: after baking, take it out to air and freeze, demould it and put it in the refrigerator for a few hours to taste better.

Materials required:

Cream cheese: 100g

Eggs: 4

Milk: 100g

Low powder: 60g

Corn starch: 30g

Butter: 50g

White granulated sugar: 60g protein, 30g egg yolk

Lemon juice: 5ml egg yolk, 3ml protein

Note: 1. The amount of flour I use this time is large. If I like the very moist taste, I can reduce the amount of flour. 2. The protein of the cheese cake is whipped, and the wet foaming is good. There is no need for the dry foaming. 3. The water bath baking method can make a moist and smooth taste. 4. If the mold with a movable bottom is used, the mold must be wrapped with tin foil to prevent water from entering.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Na Yi Fen Qing Ying De Xiang Tian Ri Shi Qing Ru Lao Dan Gao