After the light cheese cake is baked, don't take it out of the mold easily without turning it over and cooling it naturally. Process 1: Put the cream cheese in a bowl, and the indoor temperature will soften. If the temperature in the room is too low, you can heat it from the water. The operation steps are to boil water in the pot, keep the temperature up and down, adjust it to the minimum fire, and gradually heat it. When the cream cheese becomes soft, add fresh cream and milk. Fully mix the three ingredients and beat them until they are smooth. Step 2: Add completely dissolved salt-free butter to the mixed cheese paste for three times, and stir evenly while adding. Step 3: Separate the yolk and protein of the egg, and then add three egg yolks to the beaten cheese paste, and add one to stir evenly. Step 4: Sift flour and corn flour into the cheese paste, and stir with an eraser scraper or an egg beater. Step 5.

When the low-gluten flour and cheese paste are completely combined, and there is no particulate matter, put the cheese paste in the refrigerator and freeze it until it becomes sticky. Step 6: Gradually whisk the protein, and add the white sugar to the protein three times, respectively, when the fish eyelid occurs, then add lemonade, and when it becomes slightly sticky, add the sugar three times when it is textured with the surface layer, and finally whisk the protein until the wet foaming is too much, which is close to the level of forced polyurethane foaming, that is, the eggbeater is mentioned. The top of the diagonal foot can be dragged out and slightly bent, so it is not necessary to force polyurethane foaming. Step 7: Rescue the cheese paste from the refrigerator. At this moment, the cheese paste should be more viscous. Step 8: Pour the first protein into the cheese, and use an eraser scraper to evenly mix the protein and the cheese paste. It must be stirred, and it must be stirred from the bottom up. It is absolutely impossible to draw a circle to prevent protein from demulsifying. Step 9: After mixing the protein and the cheese paste, Pour all this mixture into the protein bowl and stir it again with stirring skills. Process 10: The mixed cake paste should be very thick and meticulous. If it is too thin or there are many bubbles, the birthday cake is definitely a failed process.

At this time, the electric oven is gradually heated. Process 12: Pour the mixed cake paste into the cake mold, and gently shake out big bubbles. The movable bottom mold needs to wrap the cake mold with tin foil to prevent the cake baking water from entering the cake body. The abrasive tools that are not easy to be molded must be padded with tin foil in advance to wipe the unsalted butter to facilitate the mold ejection. Process 13: Fill the baking tray with water (using water bath method to prevent the top of the birthday cake from cracking), about two centimeters, and put the cake mold into baking. Put the baking tray in the next floor of the heated electric oven, first color it, then use it up and down, depending on the coloring condition. My electric oven has different temperament. Please refer to process 14: until the skin is evenly colored and the birthday cake is completely condensed, push it down by hand, and there is no feeling of fluidity, you can take it out of the oven.

After the birthday cake is taken down, it will be separated minutes later, and it can be successfully taken out of the mold immediately. Never turn it over. It should be placed face up. At this time, the birthday cake taken out of the mold is detailed, beautiful and not easy to shrink. After cooling, it can be taken or put in the refrigerator for application the next day. However, it doesn't need to pay attention to the actual effect of swelling, so it doesn't have to use an anodized abrasive like Qifeng cake. In fact, it must be a non-stick solid-bottom abrasive, which is avoided because it needs bath water heating. It is because the light cheesecake is usually baked with non-stick grinding tools, so if it is turned over after baking, the birthday cake will fall off immediately, and it can't achieve the practical effect of turning over to avoid stress relaxation like sponge cake. As long as it is soft, melts in the mouth and has no milk pudding base, it is a relatively successful light cheese cake.