Light cheese(qing ru lao )

Light cheese

Introduction:

Production steps:

Step 1: put the cream cheese and milk in a heat-conductive container, heat the cream cheese and milk with water, and stir them evenly until they are smooth and free of particles

Step 2: add butter to the cream cheese. Stir until the butter dissolves. Stir well until you can't see the oil star.

Step 3: take out the container, add three egg yolks, add one, stir one, stir well, and then put the other, the action is fast and uniform.

Step 4: add the sifted low gluten flour. Quickly stir evenly, and finally stir the egg yolk paste, quite delicate.

Step 5: take a baking tray, fill it with 7% water, put it in the bottom of the oven and preheat it 180 degrees

Step 6: add protein to sugar, first high speed, then low speed into wet foam, can pull out the soft hook state.

Step 7: take part of the protein into the egg yolk paste. Mix well from bottom to top, then pour in the remaining protein, and mix gently to form cheese cake paste.

Step 8: apply proper amount of butter on the four walls of the mold, and add non stick paper on the bottom and four walls.

Step 9: pour the mixed cake paste into the mold and shake out big bubbles.

Step 10: put a baking net on the upper layer of the baking plate in the bath water, and put the cake mold on the baking net for water bath baking. 180 degrees for 30 minutes. After coloring, cover it with tin foil. Then turn it to 140 degrees for 30 minutes. Don't take it out. Put it in the oven and simmer for 30 minutes.

Step 11: take out the stewed cake and demould it.

Materials required:

Eggs: 3

Low gluten flour: 25g

Butter: 30g

Cream cheese: 125g

Milk: 50g

Fine granulated sugar: 40g

Note: as long as the protein can be sent to the state of pulling out the soft hook, if it is too stiff, it is easy to crack when baking

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Qing Ru Lao