Qualified personnel officially certified by Liu Dahua Douguo Cuisine.
material
Cream cheese120g
20g whipped cream
3 eggs (small)
20 grams of butter
Milk 30 grams
45-65g of fine sugar.
Corn starch 10g
Low gluten flour 15g
Practice steps
1, cream cheese, whipped cream, butter and milk are melted in water and stirred evenly. If this step is done perfectly, it is best to sieve the obtained liquid and filter out small particles.
2. Separate the egg yolk, add the egg yolk into the cheese liquid and stir well.
3. Sift in low flour and corn starch and mix well.
4. Add sugar to the protein three times and send it to wet foaming, that is, there is a big hook in the eggbeater.
5. Add the egg whites into the cheese paste for 2-3 times, and use stirring method instead of drawing circles.
6, pour into the mold, about 8 minutes full, if there is too much cake liquid, it is best to divide it into two molds, otherwise it will pop up when baking. Shake the mold before entering the furnace, not too light.
7. Preheat the oven in advance 135 degrees 10 minute. Pay attention to the water bath method (the baking tray is filled with water for 7 minutes in advance), put it into the mold, bake for 75 minutes, and then simmer for 20 minutes after baking.
8. Take it out to cool. It can be demoulded in about 20 minutes, or it can be demoulded more than 4 hours before eating, and it will shrink slightly after refrigeration.
9, cut into pieces, no pudding layer, no collapse, no waist, delicate internal organization is success.
10, finished product 1
1 1, finished product 2
skill
1. The temperature and time should be adjusted according to the actual situation, and more observation should be made during the first baking. The temperature can be adjusted according to the coloring situation and whether there are cracks on the surface. 2. If the color is too dark, you can also cover it with tin foil and paste it. 3. There are two water bath methods: one is to put the mold directly into a baking tray filled with water; The second is that the baking tray is filled with water and the baking net is placed on it. I usually use the second one. 4. It is best to eat light cheesecake after refrigeration, which has the taste of melting in the mouth, fragrant but not greasy! When cutting cheesecake, try to cut it with a heated knife, so that the cut surface is more beautiful. I am not eager, so it will be a little rough. 6. It is best to use a non-stick mold with a solid bottom, and the bottom is covered with oil paper to facilitate demoulding; If it is a removable bottom, the bottom should be wrapped with tin foil to prevent the cake liquid from leaking out.