Cheesecake: soft and smooth(nai lao dan gao shuo bu jin de rou hua mian ruan )

Cheesecake: soft and smooth

Introduction:

"This cheesecake was made on spinach man's birthday. He ordered it himself. He said it was easy and delicious. I think it's more delicious than the cheesecake at 85 ° C nearby. "

Production steps:

Step 1: pour the milk and cream into the small milk pot, and put the cream cheese into the milk pot after warming at room temperature.

Step 2: heat the milk pan over low heat and stir slowly with chopsticks until the cream cheese dissolves.

Step 3: sift the low flour and corn starch together for several times.

Step 4: the whipped cream cheese, cream and milk are delicate.

Step 5: separate the egg yolk and egg white, add one yolk and stir well, then add the next yolk until four yolks are added. Add a few drops of vinegar to the protein, add sugar three times, and beat until it doesn't flow.

Step 6: the appearance of the yolks.

Step 7: then sift. Will ensure that the taste of the finished product is more delicate and smooth.

Step 8: add the sifted flour and mix well. Then, carefully add the protein which has been sent to a non flowing state, carefully cross it with strength, and mix well, so as not to eliminate the bubbles.

Step 9: cover the bottom of the mousse ring with tin foil.

Step 10: then put the tin tray into a larger baking tray, and add appropriate amount of hot water into the baking tray.

Step 11: pour the cake liquid into the tin paper mousse ring, shake the bottom slightly on the table, and release the excess bubbles. Then preheat the oven 175 ° and bake it in water bath for about 60 minutes. When the cake turns golden, cover it with tin foil to avoid over baking. Adjust the temperature to 150 ° and bake it for 20 minutes.

Step 12: the baked cheesecake shrinks a little bit, and it's OK overall_ ∩) Oh! There's no need to say about the taste. It's really good.

Materials required:

Cream cheese: 150g

Fresh milk: 80g

Cream: 40g

Eggs: 4

White granulated sugar: 70g

Corn starch: 16g

Low gluten flour: 15g

White vinegar: a few drops

Icing: moderate

Honey: right amount

Note: 1. If you don't need to demould, you can use the cake mold directly. You don't need to wrap the mold with tin foil. 2. Before eating, spread a layer of honey on the surface of the cake, and then sprinkle with icing sugar. My God, it tastes wonderful.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet and sour

Chinese PinYin : Nai Lao Dan Gao Shuo Bu Jin De Rou Hua Mian Ruan