Simple and elegant, unforgettable(jian dan you ya rang ren yi shi nan wang qing ru lao dan gao )

Simple and elegant, unforgettable

Introduction:

Production steps:

Step 1: prepare the required materials

Step 2: soften the cheese at room temperature, weigh it with lemon juice and light cream, then put it into the food processor, beat it until smooth and free of particles, and pour it into a large bowl

Step 3: break the yolks and pour them into the cheese

Step 4: mix well with egg beater

Step 5: sift the low gluten flour into the yolk cheese

Step 6: stir with a rubber scraper until fully blended, and then refrigerate

Step 7: next, beat the egg white, add 1 / 3 of the sugar when the egg is in the shape of fish bubble with the electric egg beater, then add 1 / 3 of the sugar when the egg is white, and continue to beat until the surface is thick, and pour in the remaining sugar when there are lines on the surface

Step 8: beat until you can pull out a sharp corner when you lift the egg beater and there is a small bend at the top. Don't beat hard foam

Step 9: take the cheese paste out of the refrigerator and add 1 / 3 of the whipped protein

Step 10: turn up and down evenly with a rubber scraper, pay attention not to circle, so as to avoid protein defoaming

Step 11: pour the batter back into the bowl

Step 12: continue to stir up and down in the same way until completely mixed. The cake paste should be very delicate and thick

Step 13: put a layer of tin foil on the mold to prevent water from entering into the mold when baking with water bath method. If it is a solid bottom mold, tin foil is not needed

Step 14: pour the mixed cake paste into the mold

Step 15: pour 3cm high water into the baking pan

Step 1: preheat the lower oven for about 1 hour

Step 17: demould the baked cake after cooling, and refrigerate for more than 4 hours before eating

Materials required:

Cheese: 125g

Eggs: 2

Low gluten flour: 33g

Fine granulated sugar: 50g

Animal light cream: 50g

Lemon juice: 1 teaspoon

Note: 1: the mixed cake paste should be thick and delicate. If it is too thin and there are many small bubbles, it means that the protein has been defoaming and the cake is not successful. 2: Demoulding after cooling out of the oven, no need to demould like Qifeng cake. 3: lemon juice can be replaced by yogurt, which will be sweeter. Because there is no yogurt at home, we can only use lemon juice instead. 4: it is normal that the baked cake may shrink back. 5: if it is found that there is a little crack on the surface before baking, you can cover it with a piece of tin foil to prevent cracking. 6: after cooling, the cake will be demoulded Please keep the cake in the refrigerator for more than 4 hours, or refrigerate until the next day

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Jian Dan You Ya Rang Ren Yi Shi Nan Wang Qing Ru Lao Dan Gao