Purple sweet potato light cheese cake(zi shu qing ru lao dan gao )

Purple sweet potato light cheese cake

Introduction:

"I've been diving in the major food forums. Today is the first time to post. I'd like to ask you for your advice on the shortcomings. I'm very busy with the preparation of baking cake and taking pictures of every step. Since I started to stir up the oven at home, I seldom buy Biscuits and cakes outside. I'm really worried about all kinds of additives inside. I'd better cook and eat by myself. Even my husband, who never eats sweet food, can't help eating a large piece. If I hadn't stopped him in time, I would have eaten all the six inches. This snack is not very sweet. I reduced ten grams of sugar on the basis of the original recipe and added healthy purple potato dice, so it's suitable for most people to taste. The original recipe comes from "gentle and warm ice" in the world of delicious food. I have changed it a little. Thank her here. "

Production steps:

Step 1: first prepare to weigh all the ingredients

Step 2: cut the softened cream cheese into small pieces at room temperature.

Step 3: separate the egg yolk and egg white. The egg white basin needs no oil and water.

Step 4: separate egg yolk and egg white into two oil-free and water-free containers.

Step 5: heat cream cheese and milk over water.

Step 6: add butter.

Step 7: stir until smooth, thick and non granular.

Step 8: add an egg yolk and stir well.

Step 9: add the other two yolks to the cream cheese paste in turn and mix well.

Step 10: sift in the low flour and corn starch, and stir gently.

Step 11: add a few drops of white vinegar to the egg white solution, add sugar in three times, beat until it is dry and foamy (about nine times). Please make an appointment at 160 ℃ for 5 minutes. Because the temperature of my oven is on the high side, please make a decision according to your oven temper.

Step 12: add the protein into the cheese flour paste in three times, cut from the bottom to the top and mix evenly.

Step 13: lay oil paper on the bottom of the 6-inch mold prepared in advance, spread a little butter on the inner wall, and lay diced purple potato on the bottom of the mold.

Step 14: pour in the mixed cheese paste and shake it out with a few drops.

Step 15: add 1 cm hot water into the baking pan, put it into the cheese mold, bake it in water bath, color it at 150 ℃ for 10 minutes, and then cover it with tin foil or turn the baking pan at 140 ℃ for 60 minutes. Please ignore the oil stains inside the oven, who let our family like to use it to bake bacon and chicken wings, it can't be cleaned back to the original appearance.

Step 16: I didn't watch the washing basin by the oven today, so the color on the surface of the cake is a little heavy and I'm crazy. I can't use it twice. Out of the oven to cool, you don't need to turn it upside down.

Step 17: basically satisfied, no retraction, no collapse. The internal organization is also very good. The taste is very good. It's better to refrigerate overnight.

Step 18: just out of the oven.

Materials required:

Cream cheese: 100g

Butter: 30g

Eggs: 3 (medium size)

Fine granulated sugar: 40g

Low powder: 25g

Corn starch: 15g

Milk: 50g

White vinegar: a few drops

Note: the temperature of the oven should be controlled flexibly according to the temperature of the oven. It doesn't need to be inverted after the oven is out. It can be demoulded and cooled. When cutting, you can heat the knife with fire, so that the edge of the cake is complete when cutting. The mould is 6 inches.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Zi Shu Qing Ru Lao Dan Gao