A successful light cheese cake-You Are Foodie

By Veromca
62

A successful light cheese cake

The oven should be upgraded from roast meat, fish and pizza to bake cake ~ ~ at 9:30 p.m., I cleaned up the kitchen, went out to buy milk and began to make cakes. It will be finished at 12:00! Put it into the refrigerator for demoulding and prepare to eat early the next day, but when I saw it in the morning, my husband had already dug the round cake into a copper coin ~ ~ in short, it was successful.The only thing I don't understand is that the cream cheese I bought tastes a little salty. The final cake is also sweet and salty, which is a bit strange.I'll try it again after K can succeed. I'm mad ~ ha ha!

Main Ingredients

Step 1 . Main ingredients: cream cheese. This kind of Dongdong is very hard to refrigerate and very soft to heat. Therefore, water-proof heating is required. Store in the freezer at ordinary times. Because of its physical characteristics, after the cake is made, it must be put into the refrigerator and refrigerated before there is a greasy solid state. Otherwise, it will be somewhat soft.

Step 2 . Preparation of cheese paste: cream cheese and 1 / 3 milk are heated and stirred in water, then 1 / 3 milk is added, and finally all milk is added. After stirring, the cream cheese is completely blended into the milk, without granular solids. Insulated butter, ready to use. Pour egg yolk into the mixture and stir. This step requires that the temperature of the liquid in the water separated heating should not be too high, otherwise the egg yolk will directly become egg flower soup once it enters. Add the melted butter and continue to stir. Sift in the flour mixed with low gluten flour and corn starch. It needs to be added in small amounts in several times. Yes, it needs to be stirred until there are no particles.

Step 3 . Beat egg whites. Stir the egg whites with an egg beater, then add 1 / 3 white sugar to continue stirring, and then add white sugar successively to stir. At the later stage of stirring, it can be seen that the egg liquid appears with the movement of the stirrer. When the stirrer is lifted, the egg liquid sags as shown in the figure. To be honest, this is the best time I've ever played. I really like the delicate foam feeling. I can't help but recall that the sponge cake was not successful long ago because the egg white was not so thick. In addition, I think 75g is a little sweet. Next time, I will prepare less sugar, such as 50g~

Step 4 . Mix into cake paste: cut the cheese paste and egg white together. First pour some egg whites into the cheese paste and mix with a rubber spatula. Then pour them into the egg whites and continue to stir. I understand that the so-called "cutting and mixing" means not to stir in one direction, not like meat filling, or the bubbles that are hard to break into the protein will run away. This is more like the method of mixing cold vegetables with noodles.

Step 5 . 1. Preheat the oven. 2. Brush the cake mold. After reading all the prescriptions, I bought an 8-inch cake mold with bottom off. It's the same as using a pizza baking tray. Brush some oil on these things when you use them for the first time. ~ 3. Wrap the movable bottom mold with tin foil. Who calls it a living bottom. 4. Pour the egg liquid and knock it to make the bubbles come out^*- There are no photos in this part. I bought a new scale last time. There is also a meter + thermometer + hygrometer.

Step 6 . Roast! Put cake on the shelf, and put water on the baking tray under the shelf!! It must be. The water in the middle was all dried, and I added it once. But when the time came, I found it was dry again. So the surface color of the cake is already dark, and there is no need for high-temperature coloring. I was afraid that the surface color was too dark. After 20 minutes, I put an 8-inch pizza baking tray on it to block it. I am Changdi 25B oven, 8-inch cake mold, baked at 150 degrees for 60 minutes, up and down. After baking, judge the temperature of the upper layer by nose, and then heat it with the lower layer fire. So I took it out and worried that it was not familiar, so I picked a hole with chopsticks.

Step 7 . Die out. I haven't made a model yet. The cake is almost finished. It should be refrigerated in the refrigerator & gt; 4 hours later. Please enjoy the interior of the provincial cake. The first time I made cakes, I was quite satisfied with my work. Ha ha ha ha.

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