It is roughly divided into two categories:
One kind can only be eaten after baking, and it needs to be steamed in the oven to avoid water. The baked cake is as smooth and delicate as tender tofu, with pleasant fragrance and unique flavor. The baked cake cannot be directly demoulded or inverted, and it can only be taken out after being refrigerated in the refrigerator. ?
The other is to coagulate cream cheese or whipped cream with coagulant, and then combine it with biscuits or the above traditional cakes. This kind of cakes can be eaten without oven baking.
The method of cheesecake
Practice steps:
1. Soften the cream cheese at room temperature and cut into small pieces, add half of the milk, heat it in water, stir until it is smooth and free of particles, and leave it in a hot water basin for later use.
2. Add the low flour into the remaining milk and mix well.
3. Pour into the cheese paste and stir until it is smooth and free of particles. Leave the hot water and put it to a slight temperature.
4. Add egg yolk and stir to make smooth cheese paste for later use.
5. Beat the protein until it is coarse, add white sugar and beat until it is neutral (with a small hook shape).
6. Take 1/3 protein and put it into the cheese paste and cut and mix evenly.
7. Pour it back into the egg whites and cut and mix evenly.
8. Apply a small piece of softened butter to the inner wall of the mold, just a thin layer, which is convenient for demoulding.
9. Pour the evenly stirred cake paste into the mold and gently shake it for a few times to remove bubbles.
10. preheat the oven 150℃, add 1 cm of cold water to the baking tray, put the mold into the baking tray, and bake for 50-60 minutes (add cold water twice halfway).
1 1. Release the mold immediately after the oven, and eat it after refrigeration.