The irresistible temptation of light cheese cake(qing ru lao dan gao dang bu zhu de you huo )

The irresistible temptation of light cheese cake

Introduction:

"This light cheese cake is the main character of nuobao's breakfast last Saturday. Not only nuobao loves to eat it, but our whole family loves to eat it. It's because I went to a classmate's party on that day. The next day, I baked two of them, one big and one small. Because the oven is not sealed, the small one cracked. But anyway, this one is reserved for me to eat. I don't care about the appearance or the taste The same good ~ ~ take a big 6-inch knife to take a picture. The original formula is from & lt; bakery classic & gt;, because it has been operated several times, the amount I use here is the amount of two molds suitable for me. Generally, the amount of making an oval cheese cake mold is enough when I eat at home. It's almost 2 / 5 of the amount of the following formula. Let's convert it by ourselves. "

Production steps:

Step 1: material preparation; preparation work: 1. Sift the low flour for standby; 2. Melt the butter (butter) in low heat (I softened it at room temperature and then tinkled it in the microwave oven); 3. Cut out the same baking paper or oilcloth as the baking mold floor (our family likes to eat this, so we simply use oilcloth for many times); 4. Take 1 / 2 of the fresh milk to boil (I tinkled it in the microwave oven for about 1 minute); 5. Take a pot Heat some boiling water and set aside (to melt cream cheese).

Step 2: put the yolk into the bowl and beat it well with the beater;

Step 3: add 1 / 2 of boiled milk and mix well;

Step 4: add the melted cream (butter) and mix well (note to stir while pouring);

Step 5: add the sifted low flour and mix well;

Step 6: take another basin and add 1 / 2 fresh milk to the cream cheese, then melt the cheese by water insulation heating method, that is, put the basin in the boiling water pot and keep stirring until there is no consistency at all (the picture is a little thick, because my milk distribution is less);

Step 7: add the cheese paste in Figure 5 to the cream yolk paste in Figure 4 and mix well;

Step 8: take a basin, add protein, Tata powder and sugar, stir with electric stirrer at medium speed until wet foaming;

Step 9: as shown in the figure, lift the stirring head and pull out a slightly shaped triangle (at this time, preheat the oven to 230 degrees);

Step 10: add 1 / 3 protein paste into the paste in Fig. 6;

Step 11: mix well by cutting and mixing;

Step 12: pour it back into the protein paste, and mix it well with the same cutting and mixing method (it hasn't been mixed well in the picture, I'll continue);

Step 13: rub a little oil on the baking mould, pad baking paper or oilcloth on the bottom, and put the baking mould in the baking pan;

Step 14: pour the cheese batter into the baking mold and level it (fill it up basically);

Step 15: pour cold water about 1cm into the baking pan, put it into the oven to bake, bake the middle and lower layers at 230 ℃ for 10 minutes, color them, cool them to 160 ℃ and bake them in water bath for 60 minutes;

Step 16: about 3 minutes after discharging, demould while hot;

Step 17: turn it upside down on a plate of suitable size, remove the oilcloth (baking paper is unnecessary to be used as disposable pad), and then turn it upside down on the cake chassis;

Step 18: after demoulding, brush directly edible mirror pectin while it is warm.

Materials required:

Cream: 63g

Cream cheese: 200g

Fresh milk: 200g

Egg yolk: 100g

Low gluten flour: 67g

Protein: 200g

Powdered sugar: 120g

Tata powder: 1g

Mirror pectin: a little

Note: weight: 1 oval cheese cake mold, 1 6-inch cake mold, temperature and time: bake the middle and lower layers at 230 ℃ for about 10 minutes. After coloring, cool to 160 ℃ and bake in water bath for 60 minutes. Tips: 1. Cream cheese needs to be softened at room temperature for easy operation; 2. The fresh milk should be warm first, and the yolk will not form grains; 3. If there is no Tata powder, it can be replaced by a little lemon juice; 4. Do not stir the flour for too long 5. When mixing the protein sugar and batter, it should not be stirred for too long, otherwise it will lead to defoaming and cheese precipitation; 6. It will taste better after refrigerated for one night.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Qing Ru Lao Dan Gao Dang Bu Zhu De You Huo