material

Cream cheese 100g

3 eggs (about 60g~65g each)

Low gluten powder 60g

Fine sugar 60g

60g~90g of milk

Butter 45g

6-inch light cheesecake (cheese cake)

When the hot water boils, turn it to low heat. Put the cream cheese and milk in a large bowl and stir until smooth.

Add butter to melt it and mix it with cream cheese paste completely, then turn off the heat.

Separate the egg yolk from the egg white. After the fire is extinguished, add the egg yolk into the evenly stirred paste one by one, and then stir it evenly and quickly, otherwise the egg yolk will be cooked.

After the egg yolk and cream cheese paste are mixed evenly, add the sieved low-gluten flour, stir until there is no dry powder, then take out the hot water in the big bowl and set aside.

At this time, preheat the oven first, fill the baking tray with water and put it in the bottom layer. Then send the egg whites. Sugar is added to the egg white for three times, and the whole process is sent at low speed (the egg white is more delicate at low speed), and the egg white is sent to 8 points than the wet dry point and the dry wet point (this way, it will not shrink too much, and it can be compared with Qifeng, which I like very much). After electric egg beater stops, manually stir the eggbeater in the pan for 2~3 times, and lift the eggbeater, and a small pointed hook appears, as shown in the figure.

Mix 1/3 of the beaten egg white with the egg yolk paste, then pour it into the egg white plate and stir it with 2/3 of the egg white. After stirring it evenly, pour it into the mold, and it will be about 8 minutes full after pouring. (Note: The bottom of the movable bottom die is wrapped with tin foil to prevent steam from entering, so the fixed bottom need not be wrapped. ) Then, two hard knocks shake out big bubbles, and immediately put them on the baking net in the middle and lower layer of the oven (that is, two floors down and four floors in my oven).

Put enough water in the oven and the bottom baking tray, and put the mold on the middle and lower grills, using water separation method or water bath method. Get angry 130 degrees, get angry 150 degrees for 75 minutes, then turn to get angry 150 degrees, get angry 190 degrees, 15~20 minutes for coloring. Insert a toothpick into the cake, so that it is deep and does not look wet and sticky, and pat the surface with your hand. If it feels thick, it will prove that it is cooked and ready to be baked. Immediately after taking out of the furnace, drop the mold from the height of 10cm.

Don't touch your hands, put the mold up 90 degrees and turn it around on the table. When the cake is a little away from the mold wall, you can demould it!

Stir the fruit pulp with insulated water, then sweep it on the cake surface. After sweeping the fruit pulp, it can be compared with the cake in the bakery.

Add favorite fruits and birthday cards to make a birthday cake.