Many people have heard of cheesecake, but few people may know about medium-cooked cheesecake. Actually, medium-cooked cheesecake means "lightly baked". Medium-cooked cheesecake is a lightly baked cheesecake. Due to the attention to the heat during baking, the cheesecake made is more moist and delicate, and it is very popular.
About the origin of half-cooked cheesecake, it is said to be a small "accident". The baker miscalculated the cake created by time, but he didn't expect it to taste good, so he produced a half-cooked cheesecake.
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How to make a half-cooked cheesecake?
Raw material formula:
Milk 6 16g, fine sugar 33g, egg yolk 248g, corn starch 45g, custard powder 135g, cream cheese 1020g (softened), butter 172g (softened), vanilla extract 2.5g, protein 65438+.
Production steps:
1. Boil the milk in a saucepan with a thick bottom, pour in the egg yolk, sugar and corn starch and mix well, then add custard powder and mix well until there are no particles.
2. Add softened butter and stir well. If it is not thick enough, you can continue to cook for a few more minutes until it is thick.
3. Add softened cream cheese, stir well until smooth and delicate, then add vanilla extract and stir well.
4, egg white, lemon juice, fine sugar, sent to a specific gravity of 0.3, about 60% of protein cream, add it and stir evenly.
5. Press the pre-baked sponge cake into an ellipse with the same size as the mold, put the cut baking paper into the mold, then put a sponge cake blank in the mold respectively, and pour the semi-cooked cheese batter until the mold is full.
6. Spread a dry towel on another baking tray, pour 800 ~1000g ice water on the baking tray, put the baking tray with half-cooked cheese on the baking tray in water bath, preheat the oven to 205-2 10℃ and 140℃ in advance, and bake for about 25 minutes until the surface looks beautiful.
7, demoulding after taking out the furnace, standing and cooling, refrigerating, and brushing mirror pectin or colorless syrup before packing.
What are the main points of making half-cooked cheesecake?
It is not difficult to make a half-cooked cheesecake, but to make a delicious half-cooked cheesecake, you need to pay attention to the following three key points:
1, the cream should not be too hard.
As long as the protein cream is wet and frothy, it will make the baked product crack easily if it is delivered too hard. The specific gravity measurement method can be used to test the delivery status: fill a small cup with water, measure the weight of water, then pour out the water, fill the cup with almost delivered protein cream and smooth it, and measure the weight of protein cream. If the weight of protein cream is exactly 0.3 times that of water, that's just right. If it exceeds 0.3 times, it will still be sent. If it is less than 0.3 times, it means that it is overdone.
2, baking time should not be too long
The baking time of half-cooked cheesecake is shorter than that of ordinary cheesecake, because half-cooked cheesecake itself needs light baking, and too long baking time will cause the cake to lose its instant taste.
3. You can't bake a half-baked cheesecake right away.
After the half-cooked cheesecake is baked, it needs to be stewed in the oven for ten minutes, and then taken out of the oven. This is mainly to prevent the cheesecake from collapsing and shrinking due to excessive temperature difference after being taken out of the oven.