Cheese Cake
Super invincible Da Ai's heavy cheese / Souffle / cheesecake is perfectly successful at the first time. Here are seven inch and eight inch recipes. I made it eight inches
Step 1 . Seven inch and eight inch dosage respectively,
Step 2 . Prepare the materials first. The basin containing the protein should not contain water and oil, and there must be no egg yolk at the same time. As long as there is a little of the above, the protein will not be beaten successfully.
Step 3 . Crush the cheese and "soften" it, then add the "melted" butter; Beat the cheese and butter evenly with an egg beater.
Step 4 . Take a clean basin, add sifted corn starch, white granulated sugar and egg yolk, and beat well with an egg beater; Pour in hot milk and stir well; Place the milk and egg yolk basin in the hot water pan and stir it (when you open the burning pan, remember whether it can become sticky or not. Don't think you can beat it with hot water;) Stir until the liquid becomes thick and thick, take it out immediately and put it aside; Heat and stir the egg yolk paste, pour it into the cheese paste while it is hot, and stir it evenly; Stir the egg yolk paste and cheese paste until they are even, fine and free of particles,
Step 5 . Beat the egg whites with an egg beater until they are in the shape of fish eye blisters, add 1/3 of the fine granulated sugar, continue to beat until the egg whites begin to thicken, and then add 1/3 of the sugar when they are in the shape of thick foam. Then continue to stir until the egg white is thick and the surface is textured, then add the remaining 1/3 sugar. (If too much sugar is added at one time, it will prevent the protein from foaming, so it is usually used to add sugar in batches when beating the protein. Of course, this does not mean that you will not beat the protein if you add all the sugar at one time, but it will take more effort.) Beat the egg white to the wet bubble. The so-called wet property, as shown in the figure, is that the protein pulled up by the egg beater can pull out the tip, but the tip will bend downward, which is OK
Step 6 . Pour the mixed cheese paste into the protein cream, cut and mix the batter (turn it up from the bottom, do not stir it in circles to avoid protein defoaming), and mix it evenly
Step 7 . Pour the batter into the cake mold. Add hot water to the baking pan until 70% full. Of course, you can choose to pad a piece of tin foil or butter paper at the bottom of the mold. I didn't have any mats. In addition, if the cake mold is loose bottomed, please wrap tin foil outside to avoid water ingress
Step 8 . Preheat the oven to 175 degrees, knock the mold poured into the cut and mixed cake paste on the table for several times, shake out bubbles, and put the mold into the baking pan with water
Step 9 . Put the baking pan into the oven, put down the layer, and bake for 15 minutes at 175 degrees, and then change it to 155 degrees for 30 minutes (you can increase or shorten the time according to your oven's temper. In short, it's OK to see the color of the cake. Of course, if you want a darker color, you should be optimistic about the time)
Step 10 . Cracking is a major feature of cheese cake. Don't think it is a failure. Some people pursue split, while others pursue unbroken. ha-ha
Step 11 . After baking, don't take it out. Put it in it for an hour and then take it out. At this time, it will shrink to its original size. Wrap it with plastic wrap, put it in the refrigerator, and refrigerate it for more than 6 hours before eating (if you can't help it for 6 hours, I can't help you. The miraculous taste is just in this 6 hours. Will you wait? Haha)
Step 12 . I make it in the evening and eat it the next day. This is the refrigerator drawing of the next day
Step 13 . Carefully scrape a circle around the edge with a knife and demould. ha-ha
Step 14 . The thick texture unique to cheesecake, wow.
Step 15 . Don't eat too much, high calorie. Ha ha, I can eat two at a time
Step 16 . It doesn't matter if you can't eat it all at once. Wrap it with plastic wrap and put it in the refrigerator. It can be kept for several days
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