Light Cream Cheesecake
The food shared today is light cheese cake, an essential cake for afternoon tea.
Step 1 . Stir the cheese in hot water and set aside smoothly.
Step 2 . Mix the milk, egg yolk and flour until smooth.
Step 3 . Pour it into a non stick pan and heat it until it is thick (not too thick). Keep stirring during the heating process.
Step 4 . Add butter and mix well.
Step 5 . Pour the milk into it and mix it until it is evenly placed.
Step 6 . Prepare sugar and egg white (lemon juice). Add sugar twice when adding egg white. Beat at low speed until there is a big bubble for the first time, and then turn at low speed for 20 seconds to high speed until there is a neutral bubble (chicken tail) when adding sugar for the second time.
Step 7 . Take 1/3 of the protein cream to the batter and stir it evenly. Then pour the batter into the remaining protein cream and stir it evenly. Be careful not to defoaming quickly and accurately.
Step 8 . Pour the stirred cake batter into the 8-inch mold to shake big bubbles. Be careful not to shake too hard. When pouring the cake batter, it can be lifted to 20cm and poured down, and the excess bubbles can also be discharged.
Step 9 . Bake with water bath when entering the furnace. Bake at 130 ° for 60 minutes in the high bick 80S air oven mode and then turn 190 ° to the desired color. Pay attention to the process of painting! Also, preheat the oven and a plate of hot water when preparing to beat egg whites.
Step 10 . Once it's out of the oven, cool it and put it in the refrigerator for one night. (If you want unbroken partner's batter, you don't need to heat it and boil it thick, just like Qi Feng did.).
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