Light cheese cake(xiang hua xi ni ru kou ji hua qing ru lao dan gao )

Light cheese cake

Introduction:

"I like light cheese cake very much. Elegant appearance and delicate and silky organization are enough to fascinate people! The taste is fresh, but not too light; soft, but not too wet. Light as clouds, delicate and soft, the entrance is melt, golden color, elegant simple shape. This time, it's Wenyi's prescription. It tastes good. There's no crack on the surface. The finished product is pretty good. "

Production steps:

Step 1: 8-inch mold, the movable bottom disc is wrapped with tin foil, and the necking is down. Then apply melted butter to the inside of the mold. Finally, the whole mold is wrapped with 2 or 3 layers of tin foil to facilitate water bath baking.

Step 2: divide the eggs and put them into a container without water and oil.

Step 3: heat the large bowl with cream cheese in water and stir with electric beater until smooth and free of particles.

Step 4: add the yolks one by one and mix well.

Step 5: add milk and lemon juice to the cream cheese in turn

Step 6: stir well and sift in low gluten flour and corn starch. Stir until smooth without particles. Stir the cheese paste and set aside.

Step 7: add a little lemon juice to the protein, beat it to a thick bubble shape, and add 1 / 3 of the sugar.

The eighth step: fight to the fine foam, add 1/3 of granulated sugar, continue to fight.

Step 9: stir until lines appear, add the last 1 / 3 of sugar.

Step 10: send to 8 points, lift the egg beater and turn into a hook.

Step 11: mix the protein and cheese paste three times and pour into the mold.

Step 12: stir smooth without particles.

Step 13: pour water into the baking pan, put it into the middle and lower layer of the oven, and put the cheese mould into the baking pan with water. Middle and lower, 150 degrees, about 60 minutes.

Materials required:

Cream cheese: 100g

Sugar (into cheese): 30g

Egg yolks: 4

Milk: 100g

Lemon juice (into cheese): 5ml

Low powder: 60g

Cornmeal: 30g

Melted butter: 50g

Sugar (into protein): 60g

Protein: 4

Lemon juice (into protein): 1 / 2 tsp

Precautions: 1. The containers and tools in the process of operation should be free of water and oil. 2. 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. 3. The water bath baking method can keep its moist taste, and also can effectively prevent the surface from drying and cracking. 4. After baking, there is no need to back button. After a few minutes, the cake will be demoulded automatically, and then the cake will be removed. After it is reduced to room temperature, it will be refrigerated for about 4 hours. 5. Cutting skills: first put the knife on the fire and bake it for a while, then bake it hot. The cake won't stick to the knife while it's hot. Every time you cut a knife, you should wipe the knife clean, bake it again, and then cut it again. You can easily cut the cake into the desired number of parts, and the cutting surface will be smooth and beautiful.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Xiang Hua Xi Ni Ru Kou Ji Hua Qing Ru Lao Dan Gao