[Light Cheese Cake Isolation Food Notes 1⃣7.⃣The practice step diagram, very hard to fail light cheese cake isolation food note 1⃣7.⃣How to cook delicious food]

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Light Cheese Cake Isolation Food Notes 1⃣7.⃣️

I like a prescription very much. I refer to some prescriptions already on the market. I have made modifications and remarks according to my own habits and baking experience. I hope everyone can make their own satisfactory light cheese cake demonstration immediately. The 6-inch solid bottom mold is used. The larger mold can also be relatively flat, and the baking time should be appropriately reduced.

Food Ingredients

Eggs 3

cream cheese 160g

Milk 60g

unsalted butter 35 grams

Lemon Juice right amount

low gluten flour 25g

Fine granulated sugar 40g

Step

Cream cheese butter milk does not need to soften directly mixed into the basin

Egg white Egg yolk separation Egg white into the cold room to save the egg yolk standby

Baking paper is placed around the bottom of the solid bottom mold to loosen it.

Put the pot with the cheese mixture on a small pot, add water to the pot and cook until it bubbles.

Keep stirring the mixture until it forms a fine, silky liquid.

Pour in egg yolks The eggs used here are very small, so add four egg yolks, normal-sized eggs, add three egg yolks, and mix well.

Sift and add low-gluten flour

Stir into a smooth liquid for standby

Take out the egg white from the refrigerator and add a few drops of lemon juice to the egg beater. I used the grade 7 egg beater at high speed.

Before forming fine bubbles, I added fine granulated sugar in stages and changed it to a 9-level egg beater at medium speed. I used 5-level

It took about 6 minutes to use the whole process of wet foaming.

The egg white is added to the egg yolk cheese paste in 3 times and mixed evenly.

Pour into the mold without vibrating the mold and directly feed the cake paste into the oven, which occupies about 1/2-2/3 of the volume of the mold.

Add the freshly boiled underwater layer to the baking tray and heat it up and down at 160 degrees Celsius for 60-70 minutes (the baking time is determined according to the state of the cake, if the cake has grown about twice as high, it can be stopped). if you want the color to look good, turn to the baking mode for 3 minutes.

The cake will grow taller during baking because the protein is only wet and foamed and the top will not crack when the water bath is used.

The baked cake can be opened when the mold is not hot. There are also many up recommend that can be refrigerated for 2-3 hours before eating, depending on one's preference.