Thousand layer Cheesecake(qian ceng nai lao dan gao )

Thousand layer Cheesecake

Introduction:

"I like" thousand layer cake "and" tree ring cake "very much. I always think they are magic cakes. Those layers of uniform grain, like the best witness, witness the time to the cake carved traces, witness the passage of time, efforts to pay, the return of results. I always thought I couldn't make such a beautiful cake, so I didn't dare to try, for fear of destroying the beauty in my heart. This attempt is also a kind of adventure and trial. All kinds of worries in the whole process. When I cut the cake, my heart is in my throat! That kind of expectation but fear mood, TX you know! Finally see the moment of section, excited want to scream!! It's a success!! When I did it, I recorded the baking time of each layer. Put it here as a record. But it's just a reference. (the recipe comes from "lubuhou". I adjusted the amount of sugar according to my own taste. I made an 18 * 18cm square mold and baked it for 6 layers

Production steps:

Step 1: prepare all the ingredients and sift the low gluten flour 2-3 times in advance;

Step 2: knock the eggs into a clean, oil-free and water-free beating basin;

Step 3: after dispersing, put 25g egg liquid into another container;

Step 4: add honey into 25g egg liquid and mix well;

Step 5: add odorless liquid oil and mix well;

Step 6: add 30g milk and mix well;

Step 7: 7. Cream cheese + 33g milk, put into a small bowl, water or microwave heating, stir until the cheese completely dissolved, smooth without particles;

Step 8: add the melted cream, cheese and milk into the egg (25g portion) and stir well;

Step 9: add the cheese powder, mix well and set aside;

Step 10: add a few drops of lemon juice to the remaining 180g egg liquid and break it up;

Step 11: add all the fine granulated sugar at one time, and whisk it with hot water until the egg is thick. After lifting the egg beater, the dripping trace will not disappear, and insert the toothpick into the egg for 1 ~ 2cm, and the toothpick will not fall or slowly fall down;

Step 12: turn the low speed to continue to beat for 3 minutes, and at the same time, turn the beating basin in the opposite direction of the egg beater, and stay at each position for about 10 seconds until the egg liquid becomes very delicate and smooth. When you lift the egg beater, you can see a 3-angle hook, which is similar to the wet foaming state of egg white in Qifeng cake;

Step 13: sift in all the flour at one time, mix well, then mix with the cheese and egg paste made in step 9, and mix well. During the period, preheat the oven 190 degrees;

Step 14: pad the mold with baking paper in advance. Pour the cake paste into the mold to cover the bottom of the mold with a thin layer;

Step 15: put the mold into the oven, upper layer, 180 degrees, up and down the fire, bake for 6 ~ 8 minutes until the surface of the cake turns yellow;

Step 16: prepare a large baking tray with some water in it. Then spread the egg liquid over the bottom of the mold again, and put the mold into the baking pan, and then put it into the oven together. The upper layer, 180 degrees, heat up and down, water bath method, bake for about 10 minutes. Repeat the process until the cake paste is used up;

Step 17: don't rush to get the baked cake out of the oven, open the oven door slightly, simmer until it's naturally cool, then take it out, demould it and cool it on the drying net, then pack it in bags and seal it for refrigeration. After a night's cold storage, cut off the irregular parts around, divide them equally, stack them, and sieve them with powdered sugar or cocoa.

Materials required:

Egg: 4 (shell weight about 210g)

Low gluten flour: 90g

Cheese powder: 6g

Milk: 63g

Cream cheese: 40g

Granulated sugar: 85g (I use 45g)

Salt: a pinch (the amount twisted by thumb and index finger)

Honey: 15g

Odorless liquid oil: 75g

Lemon juice: a few drops

Vanilla extract: a few drops

Note: 1. Cream cheese is best first mixed with part of the milk heating, so that it is easier to melt. In addition, if there are particles in the mixed egg and cheese paste, it can be screened once to ensure the delicacy of the cake paste; 2. The best way to use the tasteless liquid oil is sunflower seed oil, corn oil and so on. I use 20g corn oil + 60g light cream instead; 3. Because the baking time is relatively long, the whole egg liquid must be sent in place, otherwise it will be defoaming after baking. In the process of baking, I put the cake paste in the refrigerator for refrigeration, which has good effect and basically does not defoaming; 4. Each layer should not be too thick, which can be covered with a thin layer at the bottom of the mold, otherwise it may be too thick, and the baking time will be extended; 5. Starting from the second layer, the water bath baking time of each layer is about 10 ~ 15 minutes. The more layers, the longer baking time; 6. Water bath baking, can make the bottom layer will not be baked too dry, taste better; 7. Specific baking time and temperature should be adjusted according to the actual situation of each oven. After baking, gently pat the surface of the cake with your hand without rustling.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Qian Ceng Nai Lao Dan Gao