Light Cream Cheesecake (qing ru lao dan gao )

Light Cream Cheesecake

Introduction:

"Cheese is the product of dehydrated extraction after cream fermentation. Light cheese cake has the flavor of cheese and soft taste like clouds. It has always been our family's favorite."

Production steps:

Step 1: lay oil paper on the bottom of the cake mold and apply butter on the wall of the mold. I use the movable bottom mold to wrap tin paper on the outside to prevent water from entering during baking.

Step 2: separate the egg white and yolk well, and there should be no oil or water in the basin

Step 3: melt the butter in water, put the cream cheese and milk into the basin, heat and stir until the cheese is softened, and the cheese paste is smooth without particles.

Step 4: add the melted butter into the cheese paste and mix well

Step 5: add egg yolk to the butter cheese paste one by one and mix well

Step 6: sift in the mixture of low flour and corn starch

Step 7: use the method of cutting or turning to mix into a uniform yolk batter

Step 8: whisk the protein until it foams. Sugar was added to the fish eye vesicle, small foam and white and fine at the 3 time. Preheat the oven to 160 degrees while whipping the protein

Step 9: Take 1 / 3 protein paste and egg yolk paste, mix well with a rubber scraper, then add the remaining protein paste, mix well (also do not stir, hands should be light) into the cake mold.

Step 10: put about 1.5cm deep water into the baking pan, put the cake mold into the baking pan, bake at 160 ℃ for 25 minutes, color the surface, cover with tin foil, and lower the temperature to 140 ℃ for another 35 minutes.

Step 11: put about 1.5cm deep water into the baking pan, put the cake mold into the baking pan, bake at 160 ℃ for 25 minutes, color the surface, cover with tin foil, and lower the temperature to 140 ℃ for another 35 minutes.

Step 12: after baking, demould while hot, Brush Mirror pectin, and refrigerate.

Materials required:

Cream cheese: 125g

Milk: 50g

Butter: 30g

Eggs: 3

Low powder: 15g

Corn starch: 10g

Fine granulated sugar: 50g

Note: cream cheese can be increased or decreased according to personal taste. If it is a three-layer small oven, it should be roasted in the lower layer. The surface is brushed with pectin to prevent wrinkles. Students who don't care can omit this step.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Qing Ru Lao Dan Gao