Original Cheesecake(yuan wei nai lao dan gao )

Original Cheesecake

Introduction:

"The effect of cakes made by couss chef mechanism is very good. First of all, it can save the cumbersome operation process of hand-held egg beater. You can do some related things while beating eggs, which can speed up the speed of cake making. Secondly, it is the best way to beat whole eggs. Anyone who has a preliminary understanding of the temperature and essentials of beating can quickly make large eggs. This is a very worthwhile operation method for those who practice making cakes for the first time. As long as the materials are ready, almost everyone can start to make a cake with almost zero failure. Zero failure means that the loss and loss of raw materials can be avoided Unnecessary waste due to failure. Making ordinary cake and beating whole egg is the most convenient and quick way to make cake. But the requirement is not to use frozen eggs, in addition, eggs must be kept fresh, not yellow eggs. The temperature of eggs should be kept between 25-35 degrees, and the operating environment should be between 22-30 degrees. According to this requirement, no matter you use an electric egg beater or an ordinary egg pump, you can quickly send the eggs, and you don't need to add Tata powder or drop white vinegar, the effect will still be very good. If your eggs are refrigerated in the refrigerator, you can take them out a few hours or a day in advance and release them at room temperature to make the surface temperature not lower than 25 degrees. Otherwise, you need to separate the egg yolk and protein to stir. The eggs stored at low temperature are very easy to be beaten without relief. The chicken liquid can also be used to make cakes. Another operation method can be used to make up for this. This is not introduced in this article, and we will have the opportunity to explain in detail and do graphic exercises later. Today, we will first use the couss chef machine to make an "original cheese cake" made by using the whole egg stirring method. The original cheese can be soft cheese or daubed cheese purchased from the supermarket, slightly salty or slightly sweet, but the original cheese must be indicated on the package. It doesn't need a lot of fluffy degree and hairiness to make the original cheese cake. What the finished product needs is soft and delicate taste, fluffy and even cake body, rich taste and sweet taste. This is the best finished product effect of the original cheese cake. The specific manufacturing methods are as follows; "

Production steps:

Step 1: mix flour, powdered sugar and 1g baking powder.

Step 2: sift the mixed powder raw materials.

Step 3: knock four whole eggs into the cooking basin of couss cooking machine to stir.

Step 4: the stirring speed should be accelerated gradually from low speed to high speed. The method is: first use 1-2 gears to disperse the eggs, and then push the egg yolk to high speed for stirring.

Step 5: beat the whole egg and pour it into a clean basin without oil and water.

Step 6: put the cheese in the cooking bowl, then add corn germ oil in three times to stir.

Step 7: stir until the cheese and oil are fully blended, then slowly pour in the milk and continue to stir. Don't stop the machine until it is evenly stirred.

Step 8: add flour twice, mix well with rubber and flour shovel.

Step 9: mix the cheese batter and flour well, then pour in the egg batter in two times. First pour in a small part of the egg batter and mix well before the second time.

Step 10: do not stir the paste hard, just mix well.

Step 11: then pour the mixed cake paste into the mold. After pouring the batter, lift the mold with both hands. The mold is 20 cm away from the table. Let go and shake it two times. In this way, the big bubbles in the paste can be discharged.

Step 12: pour warm water into the square baking tray originally equipped with the oven.

Step 13: then squat the mold in the baking pan with water, which is commonly known as the water bath baking method.

Step 14: finally, put the baking tray into the middle and lower shelf of the oven, and bake it at 170 ℃ for about 50-60 minutes.

Step 15: after baking the cake, take out the mold and let it cool down for 10-15 minutes.

Step 16: then gently scratch the four walls of the mold with a mold opener or a mold opener to separate the cake from the mold, and finally turn the mold upside down on the operating table to demould it.

Step 17: slice the cake with a knife.

Step 18: all operations are completed.

Materials required:

Low gluten flour: 80g

Original cheese: 140g

Fresh eggs: 4

Powdered sugar: 70g

Baking powder: 1g

Corn germ oil: 50g

Fresh milk: 100g

Precautions: use tools; couss cook machine, rubber face shovel, 35L oven, cake mold baking requirements; water bath baking, baking tray in the middle and lower shelf of the oven, upper and lower firepower 170 degrees, baking time 50-60 minutes (Note: the actual baking temperature depends on the size of the oven for micro adjustment). This cake features beautiful color, rich milk flavor, fine and soft, fluffy and sweet, delicious taste and simple production. Warm tips: 1. When stirring the batter, whether it starts to stir or stops, it is better to stir it first from low gear to high gear, and then from high gear to low gear. 2. It's better to buy soft cheese which is easy to dissolve. Hard cheese is not suitable for making this cake. 3. The way to check whether the cake is baked well is to insert a bamboo toothpick into the center of the cake body. After pulling out the toothpick, there is no wet batter on it. If the bamboo toothpick is still dry, it proves that it has been baked well. This kind of spoon is suitable for home-made taste, more pure "original cheese cake" is ready, for your reference!

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Yuan Wei Nai Lao Dan Gao