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How to make light cheesecake, fluffy and delicious, easy to learn, white people can also learn it?
How to make light cheesecake, fluffy and delicious, easy to learn, white people can also learn it?

Remember when I was a child, one of my mother's preferences was to go to the store to loot the expired and ultra-low-priced light cheesecake for the family's breakfast, when I tasted simply see the oval form is a little bit of stomach.

The answer is that there's no such thing as a good cheesecake, it's whether you bake it or curdle it or whether you freeze it or refrigerate it. Pinhao's cheesecake is classified as a heavy cheesecake, dense flavor, especially the traditional original flavor, using 100% Hokkaido four-leaf cheese, the middle does not add protein whipped, is the hope that you can directly transfer the original flavor of Hokkaido four-leaf cheese.

Japanese light cheesecake raw materials and methods seem, specific production above the difficulties encountered but also many, in which the surface layer of cracks or cracks are more common, this recipe is mainly in the two-stage cake baking baking temperature, length, and its differentiation methods, look forward to helping you can also bake into a super perfect crust of light cheese. Food: 100g of whipped cream cheese, 80g of buttermilk, 35g of whipped cream, 35g of low gluten flour, 2 egg yolks, 2 proteins, 40g of sugar

Step 1

Whipped cream cheese early indoor temperature to soften, and milk, whipped cream, add low gluten flour (sifted), stirring to no powder, add egg yolks, sifted 1-2 times reserved, protein whipping the whole process divided into 2-3 Add sugar in 2-3 times, beat into wet foam.

Step 2

Use a spatula to gently toss the cheese paste and whipped egg white, the batter poured into the grinder, gently drop a few times to drain out the bubbles, the grinder into a deep baking pan, baking pan add the right amount of water, baked in a water bath, small oven to 180-200 ℃, sustained high temperature baked for about 15min.

Step 3

Bake to the surface of the coloring can be sustained high-temperature baking for too long very easy to crack. Cracking, with rubber gloves or other suitable objects, the electric oven door jammed open a small slit, changed to 120-150 ℃ ultra-low temperature baking 30-50 minutes or so to rotten, you can use the probe or bamboo skewers and other tools to determine the internal structure of the raw and cooked.

Because of the fear of whipped egg whites to break the milk and hastily apply the spatula mixing, the specific gravity of the egg yolk paste sinks to the bottom, constituting a layer of cheese skin, baked through the light cheese, the birthday cake feel of course with the baking mold separated out, if announced to cool after the light cheese is still tightly connected to the baking mold, it may be insufficient fire power or water vapor electric oven caused by a number of home.