Composition? Egg yolk paste
Cream cheese 200 grams
Milk100g
25 grams of butter
Cream 15g
Egg yolk 35g
Low gluten flour 5g
Corn starch 5g
Sugar 13g
? meringue
Protein 65g
35g of sugar
You should buy a mold before making semi-finished cheese. You can choose your own brand, and it is best to buy at least 9 brands, otherwise it will be too few and really not worth running once. Please buy another package of matching oil paper. It takes time to cut it yourself.
Medium-cooked cheesecake needs a bottom, usually Qifeng cake has a soft bottom and digestive biscuits crushed mixed butter has a hard bottom. The soft bottom of Qifeng cake is most recommended, which is similar to the taste of half-cooked cheese and is more harmonious to match. You can slice it with a cake roll or a round mold. Press the mold on the cake slice and buckle the shape.
Put the mold in the baking tray and put oil paper on it.
Put the buckled cake slices on the bottom of the mold and press the oiled paper. All molds are placed at the bottom of the cake in turn for later use.
Prepare a small baking tray with a certain depth and size, which can be placed. Fix it on the baking tray with a mold to prevent the bottom of the cake from drying out.
When everything is ready, you can make cheese paste.
1. Cream cheese is softened by insulating water. Kiri softens easily without hot water.
2. Stir by hand to make it smooth for use.
3. Add sugar to the egg yolk, stir well, then sift in the powder and stir well.
4. Put the milk, whipped cream and butter into the milk pot. Heat to about 80-90℃.
5. Pour it into the egg yolk paste several times and stir well while pouring.
6. Pour the stirred egg yolk paste back into the milk pan. Turn on the minimum heat, stir constantly while heating, and boil into custard sauce. Cheese paste made with cheese sauce will be wetter. The consistency of cooked cheese sauce is very important, which affects whether it will defoam and crack later. So you must not cook it too thick. The best state is the texture of yogurt, eggs will have traces but disappear immediately.
7. Pour the cooked cream sauce into the cream cheese while it is hot and mix well.
8. There will be particles in the mixed cheese sauce. I screened it once and found it didn't work. I suggest you use a machine, such as a homogenizer or a cooking stick or a juice cup.
9. The cheese paste is very delicate and sealed to prevent crusting.
10. Take out the frozen protein.
1 1. Add fine sugar and beat until it is wet and frothy. This is a very soft state. Don't beat it, or it will crack and defoam easily.
12. Mix with cheese paste evenly. The mixed batter is very delicate and shiny, without too many bubbles. Pour it into the piping bag.
13. Fill the batter into the mold with decal paper tape, and the weight is 8-9 points of the height of oiled paper.
14. Put a towel in a big baking tray and add 60℃ water.
15. Put it in the oven preheated to 150℃, middle and lower layers. Then put the baking tray with mold in a big baking tray and bake in water bath for 45 minutes. Time's up, stew in the oven 15 minutes, and lower the temperature bit by bit. If you come out of the oven, the cake will easily shrink too much.
16. The temperature of the small oven should be lowered and the time should be extended.
17. Bake the half-cooked cheesecake, naturally freeze it after baking, and then refrigerate it for more than 4 hours before eating.