Light cheese cake: a gentle revolution rolled up at the tip of the tongue
It smells like the sweet and greasy puffs floating from the entrance of the negative first subway in Tianhe City, the milk fragrance left in the mouth of a sleeping baby, and even the tune of Anna Sui's night bird.Rolled up on the tip of the tongue, it is the Defu that melts at the entrance, the fleeting time in the blink of an eye, and the quicksand that cannot be held tightly between the fingersCheese cake subverts the impression of taste buds on traditional cakes.The difference between severity and severity lies in whether the flour invades or not. The former and the flour starch sneak into the old warehouse, while the latter is independent and has nothing to do with the old death of the flour starch.Even if you have never succeeded in Qifeng, you don't have to be afraid, because it is easier than Qifeng. It is not afraid of defoaming and doesn't expand very much, so the collapse and retraction rate are also low;But it is also more difficult than Qi Feng to control cracking.Try it bravely. Even if it is cracked, the taste is still there.1. The reason why the egg white can not be dried and foamed is that it is dry and fluffy, which is easy to crack, while the cheese cake needs to be dense;2. If there is no light cream, you can not put it. It can increase the milk flavor;3. Although cheese cake is not as fluffy as Qi Feng, it is better to mix it up and down when adding egg whites;4. In principle, the deeper the water in the baking pan, the higher the humidity, which can effectively reduce the possibility of cracking. However, generally, the baking pan is relatively shallow, so you can only add water as much as possible, and add boiling water to heat it quickly;5. The temperature of ovens of different brands and different volumes is different, but it is ideal to put them in the middle and lower layers as far as possible, because it is not easy to scorch if there is water below, and it is easy to crack if they are too close to the top. In addition, no matter which layer it is placed on, the temperature should be low rather than high. Pay close attention to the changes during the baking process, and lower the temperature in time if there is a cracking trend;6. The cheese cake is not as stiff as Qi Feng, so when it shakes when it comes out of the oven, it will have an obvious shaking feeling. Do not doubt that it is not cooked, because the flour content is very low, and the best taste is to refrigerate it overnight after cooling.
Step 1 . Large collection of materials, measured by quantity;
Step 2 . Heat cream cheese, pure milk, light cream and butter in water;
Step 3 . Stir with egg extract until there is no particle;
Step 4 . Add 2 egg yolks;
Step 5 . The color of the milk paste becomes darker after stirring evenly;
Step 6 . Low flour and corn starch are sieved into the paste respectively, in no order;
Step 7 . Continue to stir with egg whip, and then put it aside for use;
Step 8 . Add white granulated sugar to the egg whites several times and stir them;
Step 9 . Beat until wet foaming;
Step 10 . Add the beaten protein into the egg milk paste by several times;
Step 11 . Mix up and down evenly;
Step 12 . Pour into the cake mold;
Step 13 . Put the cake mold into the baking pan and pour about 2cm deep boiling water into the pan;
Step 14 . Heat the 32L oven up and down 150 °, place the middle and lower layers, and bake for 70 minutes;
Step 15 . There is no cracking on the surface when the furnace is discharged;
Step 16 . After cooling slightly, put it upside down on your hand, then put it in the plate, and then put it in the refrigerator for refrigeration overnight.
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