[Step Chart of 6-inch Light Cheese Cake Light Cheese Countercurrent, How to Make Good 6-inch Light Cheese Cake Light Cheese Countercurrent]

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6-inch light cheesecake light cheese

Please be patient and watch carefully before you start, thank you!!!! A. make 8-inch, all materials x1.77B. please convert other sizes by yourself. ask me if I have to go to Baidu and calculate slowly, but I am too lazy to calculate other sizes.!!! Regarding cracking, I can think of the following reasons: 1. The protein is not soft enough and hard enough. Try a slightly mobile state, but play at a low speed to make the protein delicate. 2. The temperature of the oven is too high. Lower it and bake it slowly. Bake it a little longer. 3. There is too little water in the chassis. Add more water. 4, in addition to the collapse accident after the surge, the rest of the time, a little crack is a little crack, in fact, it doesn't matter, don't delay eating.!!! defoaming: 1. the protein is rough and not delicate after beating. (The egg white can be slightly frozen for a while and then beaten. When preparing the egg yolk paste, freeze the egg white for a while.) 2. The temperature of the cheese paste is not enough (some of them are just warm and the paste is still cold). If there is a problem, please think about it by yourself first. Don't just try to save yourself trouble and ask for the answer directly. Many questions have ready-made answers in the menu and comment area.

Food Ingredients

Cream cheese (it's one thing, not a mixture) 125g

Butter (light/no salt) 30g

Milk 50g

Eggs 3 (about 180g with shell)

low powder 25g (or 15g low flour +10g corn starch)

Sugar 40－45g

Lemon Juice Count drops (at will)

Step

Weigh the cream cheese + butter + milk and put them together. The powder and sugar are respectively weighed. Egg yolk and egg white are separated for later use.

Add more water to the pan, heat over low heat, and stir the three large pieces of cheese bowl in water until smooth and free of particles. (Sometimes the stirring in the pan is not strong enough. From time to time, it is taken to the table and stirred hard before going back to cover it, or it is steamed in the water.)
Note: The amount of water here needs to be enough so that there is enough heat preservation capacity after the fire is turned off. Especially in autumn and winter where the room temperature is colder.

Add the egg yolks from the heat and stir, one at a time, quickly stirring. [It's almost enough to preheat the oven, and the exact time to start preheating should be considered by yourself. Add more water to the bottom of the baking tray, and the baking net can be attached to the baking tray or placed one layer higher.]
Note: Again, there should be enough water in the baking tray, otherwise the temperature of the oven will increase sharply after it is dried, and when it comes out of the oven, it will definitely collapse beyond the recognition of my mother.

Sift in low powder painting Z word and mix well.

Pay attention: the cheese yolk paste is mixed and put back into the pot. Turn off the fire, turn off the fire, turn off the fire, close the kitchen door, the water is easy to cool if the wind blows.
! Do not reheat at this time! It will heat the cheese paste into pimples.
! The original water in the pot should be enough, the water temperature should be slightly hot, but not close to boiling, don't burn yourself.

Beat egg white + lemon juice + sugar until wet and foaming. (Big bend hook or softer, even weak flow feeling is OK, mainly because it is delicate and shiny)
Novice suggests playing at low speed in the whole process, so that the protein will be more delicate and stable. Veteran please feel free.

Note:! In the process of egg whites, look at the cheese paste in the pan for a few seconds, stop for a few seconds from time to time, and stir the cheese paste in the pan with a manual egg beater to make the temperature of the batter more uniform.

Remove the cheese paste from the pan and pour it all at once into the meringue to quickly stir well. (Only when the amount of 6 inches is less, please mix 1/3 of the protein cream into the paste first, then pour it back and mix it evenly. Wipe the bottom of the basin when the cheese paste is taken out, don't drip.)

Butter is applied around the inner wall of the mold (more and more), oil paper or tin paper is spread at the bottom, and paste into the mold. (A circle of oil paper around the inner wall of the mold is fine, but the surroundings are not so good-looking when demoulding)
!! Don't shake hard!! The shock mold is easy to pierr out of the pudding layer! Slightly shaking or tapping the mold wall can be, not shaking, so strong fluidity of the paste will not have many bubbles.

Water bath or water steaming
Note: Each oven is different, feel the temperature difference before doing it.

!! Desktop small oven, 140~160 setting temperature, measured temperature 100~110 appearance. 60 minutes or a little longer.

!! Embedded oven, in general, the actual measurement is still about 100.
It can be baked at about 180 degrees for about 5 minutes, then turned to 100~120 degrees for 50~60 minutes. Or the whole process of 100~120 baking, you can move the baking net to the top several layers closer to the top pipe (again: the temperature and time are for reference only!!!). If you see the cake rising fast in the middle, don't hesitate to cool down quickly!

After baking, it will be stuffy for a while, and the cake will be slightly separated from the mold and demoulded. (It can be stuffy for 1-5 minutes after baking, sometimes it doesn't matter if you forget it, it doesn't matter if you don't want to be stuffy, it can be baked directly.)

Note: do not reverse buckle, cool.

! This is not a step! but a schematic diagram:
In the process of cooling, the cake will shrink, shrink, shrink! (Don't go crazy when you see light cheese retracting) Note: [retracting] is not the same as [shrinking waist]. Imagine the difference between a small bucket and a small waist?

Don't expect it to be the same as Qi Feng, how high it will rise in the end. If it is higher than the original paste, please smile alone. No, don't be angry, it's good to be delicious, and don't go to the exhibition.

Add a section map for reference, make do with it, rarely take section. It's not a chiffon kind of soft pores, it doesn't look dry.
If you eat with heat, my understanding is: light and dense. After refrigeration, it may still be light and dense, or it may be slightly more solid. Don't ask me the specific reason, I don't know, don't engage in theoretical research.