New York light cheese cake
Step 1 . Separate the egg white and yolk, and put them in a clean basin without oil and water.
Step 2 . Pour cheese, milk and butter into a bowl, stir with hot water until smooth and no seeds are left. Remove.
Step 3 . After cooling, add egg yolks in three times and stir well, then mix well for the second time, each time until egg yolks and cheese paste are mixed.
Step 4 . Finally, sift in the low flour and mix well to form the cheese egg yolk batter. Next, beat the egg white.
Step 5 . Add 4 drops of white vinegar to the white sugar protein at one time, and beat the protein until soft and foamy. (That is, lift the egg beater to form 2 small hooks)
Step 6 . First, take 1/3 of the egg white and put it in the egg yolk paste. Mix it well by turning.
Step 7 . Then pour all the egg yolk paste into the remaining egg white and stir it from bottom to top. Mix well (do not circle to avoid the egg white from defoaming). At this moment, preheat the oven for 180 degrees.
Step 8 . Put the cake paste into a 6-inch mold 80% full. If it is a loose bottom mold, wrap tin foil underneath. Prevent water ingress. Shake the mold gently for several times to eliminate the bubbles in the batter.
Step 9 . Fill the baking pan with warm water, put the cake paste in half of the mold, put the water into the bottom of the oven to bake at 180 degrees with water bath method until the cake surface is colored, cover it with tin foil, and bake it at 165 degrees for 1 hour. Baking.
Step 10 . After baking, the finished product is cut after cooling, and the inside tissue is delicate and soft.
Step 11 . During the baking time, if the water in the baking tray is reduced, add it, and keep sitting in the water for baking. This makes the cake delicate and soft. After the baked cake is cooled, it will taste better after being refrigerated for 2 hours. This portion is a 6-inch mold.
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