Light Cheesecake(lao sheng chang tan qing ru lao dan gao )

Light Cheesecake

Introduction:

"When it comes to light cheesecake, friends who often play baking should be very familiar with it. Not to mention its simple and elegant appearance, we can say that the soft and smooth internal structure, chewing in the mouth, chewing slowly, with rich milk aroma, and instant taste let us have endless aftertaste and never forget. In view of the special love for light cheese cake, I'd like to share my making process with you today, and welcome your advice. I've tried many teachers' recipes. Finally, from the aspects of baking and coloring, dry and wet tissue, sweet and greasy degree and so on, after making the product compensation, a little modification to the original recipe has to appear in this recipe I use most. I think that for novices, as long as they master the basic skills of making egg cakes, they should also have zero failure. "

Production steps:

Step 1: brush a layer of butter inside the cheese mold.

Step 2: prepare a piece of oil paper about the size of the bottom of the mold, lay it and wait for use.

Step 3: weigh the ingredients, then put the butter into the microwave oven for 10 seconds, and separate the egg white and yolk into two products without water and oil.

Step 4: soften the cream cheese, add milk, heat over hot water and stir until thick and no particles.

Step 5: pour in the butter and stir well

Step 6: add one yolk and mix well, then add the next one and mix well.

Step 7: sift in low gluten flour and corn starch, mix well

Step 8: add white sugar into the protein three times to form a dry foam. (the oven can preheat 180 degrees for 10 minutes)

Step 9: mix with cheese paste in three times.

Step 10: pour into the cheese mold, drop a few times and shake out the big bubbles.

Step 11: add 1 cm hot water into the baking pan, put in the cheese mold, bake with water bath, 150 ℃ for 60-70 minutes.

Step 12: get out of the oven and let it cool. Don't turn it upside down.

Step 13: the appearance of this baking is not successful. The demoulding skin is brittle after cooling. Maybe the temperature is not well controlled.

Step 14: I'm satisfied with the internal organization. Of course, there's nothing to say about the taste.

Materials required:

Cream cheese: 100g

Butter: 30g

Eggs: 3

Sugar: 50g

Low gluten powder: 25g

Corn starch: 12g

Milk: 50g

White vinegar: a little

Note: small wordy: (personal opinion) 1, baking temperature, according to personal oven temperature, low temperature time can be longer, otherwise it is shorter, but the temperature must not be high. 2. You don't need to turn it upside down when you come out of the oven. Because it's too soft, QQ feels that if you turn it upside down, it's easy to break, but you have to be cool to demould it. It will be more tough. 3. Cheese cake is a good demoulding method. When it's cool, gently knock the outer bottom edge and use a scraper to gently scrape along the inner wall of the baking mold. Because the bottom has been covered with oil paper, as long as it's buckled on a flat plate, the baking mold can be removed. Then turn the cake over and cut it into pieces. 4. This recipe is suitable for 6-inch cake mold.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Lao Sheng Chang Tan Qing Ru Lao Dan Gao