Cheese Cake(zhi shi dan gao )

Cheese Cake

Introduction:

"It melts in the mouth. It's just baked and looks good. It's just a little bit shrunken, but it's still delicious. The thick cheese and the smell of cream make people salivate^_ ^~”

Production steps:

Step 1: 1. Sift the flour and set aside (this will make the inner layer of the cake more delicate). Cut 125 grams of cream cheese (Note: not mozzarella cheese, but cream cheese, which is essential for cheese cake) into small pieces, mix with light cream and milk, put them into a large bowl, melt them in water until there are no particles, and use a manual beater to help stir them evenly.

Step 2: 2. Stir the cheese paste evenly and let it cool slightly.

Step 3: 3. Divide the eggs into egg white protein, add four yolks into the cheese paste one by one, add one, stir well, and then add the next. After all mixing, add low gluten flour and corn starch, carefully stir evenly, do not circle stirring, avoid.

The fourth step: 4., the egg yolk cheese batter is turned evenly, then put aside, put four white eggs with a few drops of white vinegar and beat the eggs with a few drops of vinegar, then add 1/3 cotton white sugar, then add the 1/3 sugar to the delicate foam, then add the remaining sugar until the beating is wet.

Step 5: 5. Add one-third of the beaten protein paste into the egg yolk cheese batter and stir evenly. Do not stir in circles. After mixing evenly, add one-third of the beaten protein paste and stir evenly. Finally, mix the rest together.

Step 6: 6. Use an 8-inch movable cake mold with oil paper inside and two layers of tin foil outside. Pour the cake paste into the mold, gently shake the mold to shake off the big bubbles inside. Fill the baking tray with warm water to about one third of the mold. Preheat the oven 180 degrees. When baking for 25 to 30 minutes, the cake will be colored, covered with tin foil, and then bake for 30 minutes at 150 degrees for 60 minutes.

Materials required:

Low gluten flour: 15g

Pure milk: 85g

Corn starch: 15g

Eggs: 4

Light cream: 40g

Cream cheese: 125g

Oil paper: right amount

Tin foil: right amount

Cotton sugar: 70g

White vinegar: a few drops

Precautions: 1. The oven must be preheated in advance. When baking at 180 degrees, if the cake is colored in advance, it should be covered with tin foil immediately, and the temperature should drop to 150 degrees to avoid the surface from being burnt. The temperature depends on the oven. Oh, my family baked it at 175 ℃ for 25 minutes, colored it, and then lowered it to 150 ℃ for 35 minutes. 2. My oven is relatively mini, so I used a 6-inch mold to bake it twice (in fact, it's not good to bake it twice, and the cake paste will sink after a long time). If the baking plate is very shallow, put warm water in a slightly deeper stainless steel plate, and then put the cake mold. Bake it up and down. 3. The powder must be screened so that the finished product will be more delicate. After baking, cool the cake, and then put it into the refrigerator, which makes it taste better.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Zhi Shi Dan Gao