Classic Cheesecake
1.
【Whipping Whipped Cream】Before whipping the whipped cream, certain preparations are required. Measure 100g of whipped cream with a measuring cup. (I chose Anjia for animal cream. I personally feel that it is better to use. I deliberately ran Anjia’s official website to find a genuine picture, and I will give it to everyone for your reference. Beware of fakes) . Keep it in the refrigerator at a temperature of 7-10°C for a period of time, about 12 minutes. In addition, it is best to refrigerate the whisk and the egg beater. Because the whisk will rub and generate heat during whisking, which affects the whisking work, it is best to put an ice pack under the whisk. ps: Because the work was not done well before, the whipped cream always failed. Later, many people knew about it after consulting. If you want to eat delicious food, you have to be in place.
2.
[Whipping the Whipped Cream] After the preparations are done, you can start whipping the Whipped Cream. Pour the refrigerated whipped cream into the egg-beating basin. There must be no water or oil in the egg-beating basin, and it must be very clean.
3.
[Whipping Whipped Cream] When you first whipped the whipped cream, do not add any sugar at first, and the speed should not be too fast or too slow. Maintain this unfast or slow speed for 1 minute. After one minute, start adding sugar slowly (about 80g), and then keep it high speed for 2 minutes.
4.
[Whipping whipped cream] When the whipped cream has been whipped until there are obvious lines, no cream will drip when you lift the whisk, and the whipping of the cream is basically a success. Next we can prepare the cake base.
5.
[Making chiffon cake embryo] The cake embryo made in the recipe is a chiffon cake embryo, (ps: to be honest, its texture is the best among all basic cakes). Separate the egg whites and yolks of 10 eggs with an egg separator.
6.
[Making Chiffon Cake Embryos] Pour the separated egg whites into an egg-beating bowl, without adding sugar, beat them into a coarse bubble state with an electric whisk.
7.
[Making Chiffon Cake Embryos] After being beaten into a coarse bubble state, start adding sugar (160g in total). First add 1/3 of the sugar, and then adjust the electric whisk to medium and high speed to beat the egg whites in the coarsely foamed state into fine foam. Then add 1/3 of the granulated sugar, and turn to high speed to beat the delicate foam until the texture is present.
8.
[Making Chiffon Cake Embryos] Finally, put in all the remaining sugar, use an electric whisk to continue to beat the meringue until it is dry and foamy, that is, when the whisk is lifted, the egg white can pull out a short upright tip angle. (If it’s not obvious by yourself, just go to Baidu. If it is Anjia’s whipped cream, the color will be yellower. I’m being lazy here. Everyone will think about it.)
9.
[Making Chiffon Cake Embryos] After the meringue is made, we start to make the egg yolk paste. Put the separated egg yolks and 80g of sugar into an egg-beating bowl, and use a mixing tool to beat the egg yolks until the yolks become lighter in color.
10.
[Making chiffon cake base] Then add 110g butter, 150g milk, 50g water and mashed cream cheese while stirring, and mix well.
11.
[Making Chiffon Cake Embryos] Next, mix 220g of low flour with 8g of baking powder, sift it into the egg yolk paste with a flour sieve, and slowly stir until the egg yolk paste is smooth and delicate, and no particles are visible.
12.
[Making Chiffon Cake Embryos] After the egg yolk paste is done, add 1/3 of the meringue to the egg yolk paste, stir evenly with a rubber spatula; then add 1/3 of the meringue to the egg yolk paste, also use a rubber spatula Stir evenly, and finally pour all the remaining meringue into the egg yolk paste, and stir thoroughly until it is smooth and fine without particles.
13.
[Making Chiffon Cake Embryos] Pour the cake batter into the cake mold (because it is a square cake, the mold is square, but don’t pay attention to these details, the important thing is to know it), and lightly nibble on the table. , Shake out the big bubbles in the cake batter to prevent the surface of the cake embryo from being not smooth.
14.
[Making chiffon cake base] After preheating the oven for 10 minutes, put the cake batter in the middle layer of the preheated oven, and bake for 30 minutes at 170 degrees.
15.
[Making Chiffon Cake Embryos] After the cake is baked, put on heat-insulating gloves and take it out immediately. Take a few taps on the table, then buckle it upside down on the grill. After the cake is completely cooled, it can be demoulded. Next, spread the cream evenly on the cake base and put it in the refrigerator for half an hour.
16.
[Decoration and decoration] In the end, you only need to decorate the surface with cream, mango and grapefruit diced, and you're done!
Tips:
1. In the process of making this most detailed cheesecake in history, the more difficult thing to grasp is the time spent on the cream. Once it is over-spent, the oil and water will separate, so pay more attention to it. If you accidentally whipped the cream too much, you can add a certain amount of whole milk powder to slightly adjust the state of the cream, but the adjusted cream is not suitable for smearing and decorating cakes.
2. Before, Anjia whipped cream and butter were used to make cheesecake. One is because their whipped cream is better to whip than ordinary whipped cream, and the shape of the cream is stable; the other is because the Anjia whipped cream has a better taste, smooth, and has a lingering fragrance in the mouth after eating; Yes, the raw materials in their home are non-man-made, and I personally feel that it is safe to eat. Oh, the butter mixed with Anjia feels better than those of the president. The smell of the cake is so fragrant that the nose will fall off after the cake is baked, hahaha.
3. The reason why the cake base of this cheesecake uses chiffon cake base is because I prefer soft and dense cakes. When I first tried a chiffon cake, I was attracted by its light, moist, and soft taste, so I couldn't stop it hiahiahia / idiot face. So hereby recommend it to everyone. In the earliest days, ordinary cake embryos were used. Although the texture was soft and elastic, it was still not as soft and refreshing as chiffon cake embryos.
4. Okay, so much, I hope everyone succeeds in making cheesecake~ Welcome to leave a message, let me share your joy.
