1, 330g cream cheese (kiri)
2. Fine sugar (granular)100g
3. Sour cream 145g
4.37 grams of unsalted butter (fermented type)
5. Vanilla pod 1/3.
6. Whole egg liquid (normal temperature) 90g.
7, egg yolk (room temperature) 30 grams.
8. Corn starch 1 1g
Bottom of cake
1.70g low-gluten flour
2.35g unsalted butter (fermented)
3. Walnut (peeled thin) 35g
4, 20 grams of fine sugar (granular)
5, a little salt
Teacher Xiao Yan Classic Heavy Cheesecake (Super Detailed Edition)
Preparatory work/about to start work
1. Cut the butter used to make the bottom of the cake into 1 cm square pieces and put them in the refrigerator for later use.
2. Sieve corn starch and low-gluten flour respectively.
3. Soften sour cream and butter and make cheesecake at room temperature.
4. Cut the vanilla pod and take out the vanilla seeds.
5. Prepare a 18cm solid bottom circular mold, and lay a circular pad paper on the bottom of the mold.
First, peel the walnuts (I use paper to wrap walnuts), preheat the oven to 170 degrees, put the walnuts in the baking tray and send them to the middle of the oven. Bake for about 6 minutes until there are slight cracks on the surface of the thin walnut skin, and take it out with a faint fragrance. Be careful not to bake it. Everyone adjusts the temperature according to the temperature of the oven.
When the walnut is a little cold, gently rub it, and the thin skin can be easily removed. The fine dander stuck to the walnut kernel on your hand can be gently brushed off with a brush.
This is peeled walnut kernel. Is it not clean? There is a whole bowl. I forgot to take pictures at this step. Let's make up the rest. Of course, you can also choose not to peel or peel in another magical way, but it is still recommended to roast the walnuts first, so that the taste of walnuts will be better and of course more fragrant.
Make the bottom of the cake. First, put the low-gluten flour into a cooking machine, then add the refrigerated butter, walnuts, fine sugar and salt, stir and crush the raw materials into rice grains. It takes about 10 second.
Pour 5 into the prepared mold, flatten it with your fingers and tighten it.
Preheat the oven to 160℃, put 6 into the middle layer of the oven, bake it for 15 ~ 17 minutes, and take it out when it is light brown. After a little cooling, insert the stripper knife between the bottom of the cake and the mold, rotate the stripper knife to make a gap between the bottom of the cake and the mold, and insert the pad paper into the gap near the inside of the mold to pad it. Because there is no mold sticking, there is no pad paper around the edge, just a little loosening the bottom of the cake.
Put the cheese into a glass bowl, press a layer evenly along the bottom of the bowl, then cover it with plastic wrap and put it in a microwave oven to heat it until it is soft but not hot, and the time shall not exceed 1 min at most, and the temperature shall be around 16 degrees (do not heat it). I forgot to take a picture in this step, which is probably to prepare the biggest bowl in the picture. Pour the cream cheese into a mixing bowl, press it with a spatula and stir it evenly. Add vanilla seeds and fine sugar and stir it. Roll it with a spatula, and the moisture in the sugar will gradually soften the cheese.
Stir the whole cheese until it becomes smooth, and check whether there are any small particles in the cheese. If there are still small particles, crush them carefully with a scraper. This kind of cake doesn't have many sieving steps, so don't leave small particles because of uneven stirring during the stirring process.
Hold the mixer vertically, put your hand at the intersection of the handle and the mixing head, and stir in circles 1 min. Only in this way can the air be wrapped and the cake taste soft. Cheese itself is hard and needs a lot of stirring. This manual step may require some effort. )
Put the butter in another bowl, soften it to 20 ~ 22 degrees at room temperature, and press it with a spatula until it softens.
Pour the softened butter into the material in step 10 and stir.
After the whole mixture is uniform, add sour cream and stir in the same way for 30 ~ 60 seconds.
After breaking the whole egg and yolk, pour them into the material three times, stirring for about 30 seconds each time, so that the material is wrapped in air, and then add the egg liquid. (Remember: if the eggs are taken out of the refrigerator, they must be restored to normal temperature in advance, because if they are added directly and mixed with materials, oil-water separation may occur. )
Small particles are found in the process of stirring, so pressing the basin wall with a scraper will affect the taste. Until the cheese paste becomes smooth.
When the batter is evenly stirred into a liquid state, the batter will drop drop by drop when it needs to be lifted by the blender, but the batter will still stay on the blender.
Add corn starch at one time and stir quickly with a blender. Corn starch will bind all materials.
After mixing, carefully scrape the material counterclockwise along the basin wall with the back of the knife.
Pour the materials from step 18 into the prepared mold.
Insert the scraper into the material to a depth of about 1.5 cm, and gently shake it back and forth to make the surface of the material naturally smooth. This recipe does not recommend vibration to shake out the bubbles inside, because the material itself has a large specific gravity, and the vibration method is easy to make the material sink. If there is a big bubble, insert it with a toothpick.
Place the 20-step cake embryo in the center of the baking tray, and pour hot water into the baking tray to a depth of 1.5 cm. Waterproof baking is to neutralize the heat from the bottom. If it is not waterproof, heat will quickly enter the inside of the cake, leading to excessive expansion of the pores inside the cake, and the cake will collapse after turning off the fire, affecting the taste.
Bake in preheating oven 180℃ for 30 ~ 35 minutes. (The target temperature for oven preheating is 180+(20 ~ 40) degrees, so the temperature of the cake will deviate when it is baked out of the box, and it will be higher when it is preheated. After baking for 20 minutes, the mold will rotate in the direction of 180 degrees, which will make the surface color of the cake uniform. The preheating temperature in the oven can make the cake more intense, so turn off the fire when the whole cake starts to fade and put it in the oven for 40 ~ 60 minutes until it cools down. The center of the cake sometimes collapses, so be careful not to take it out of the oven at once. (Again, this recipe is 180 degrees and it doesn't matter if it is baked for 30 minutes to an hour. The time is shorter, the taste is tender, and the taste is harder after a long time. You can try it and see which one you like.
Wrap the mold with plastic wrap or tin foil, put it in the refrigerator, and then enjoy it after demoulding. If it is difficult to take it out, you can directly heat the mold with a hair dryer to heat the bottom. Shake the mold gently. When the cake is loose, hold the surface of the cake with five fingers open and take out the mold upside down. If you still can't get it off, there is a more stupid way. Just turn the mold upside down, put a plate or cake pad under it, and then blow the mold with a hair dryer at the bottom and around it. Then let it stand still. After a while, the mold was opened and the bottom of the cake fell directly on the plate.
Cover the cake in step 23 with another plate or cake pad, hold both sides of the two plates with both hands at the same time and turn them over.
Finally, I'll talk about slicing the cake. It's simple. Prepare a sharp knife, then heat the blade with boiling water, quickly dry the water with a dry cloth, and then go down with the knife. The action is clean and neat, and there will be a beautiful section. However, if you cut the knife, you have to wash it once, then iron it and cut it. There is a more direct way to heat the blade directly on the fire, but it is the same. You have to cut it and wash it once. Ok, let's stop talking now and enjoy the food!