Light Cheesecake
by Food·Color
Favorite
Difficulty
Easy
Time
2h
Serving
2
The ignorant is fearless, and it is true.
At the beginning, only seeing Junzhi's prescriptions, he dared to start boldly. Now, after going through various strategies, and then making light cheese, I feel a little daunted and at a loss as to what to do.
The success rate of Junzhi's version is quite high, but unfortunately it lacks light cream. I searched around for some light cream versions without whipped cream, and picked a version that felt good. Three eggs of 6 inches will produce some cake batter. I wanted to convert it into a 2-egg version, but it was too much trouble. More is more. The differences between the various versions started step by step in the production process.
Whispering the egg whites, you say, it is hard foaming; some people say that wet foaming can bring out the soft tip, too hard will cause the cake to crack.
For baking, you said, fill the bakeware with water, and the water level should reach half of the cake batter; some also say, do not fill the oven bakeware with water, which will hinder the heat insulation. It is best to use a smaller bakeware. Fill the water and put the cake tin. It is a pity that neither of them has the conditions-there is no small baking pan to put the cake mold, and the baking pan of this oven is shallower than before, and there is no guarantee that the water surface will reach half of the cake batter.
The cake mold went into the oven, and began to panic again-this oven hadn't baked a cake, so I was really unsure of its temperature. Adjust the temperature according to the recipe, lower it after 30 minutes, and then take another 35 minutes. Seeing that the color was still light, I was anxious and raised his face fire. I don't know if it's been a few minutes, and it looks good and looks good. Is it time to be out? It is also said that the oven door should be opened a crack before being out of the oven, and then taken out after being concealed for an hour and a half. It makes sense to think about it, so as not to encounter the low temperature suddenly. Although it is summer, it is night after all. After returning to the oven half an hour later, he was dumbfounded. The tall arc top shrank and disappeared. Frustrated, upset, but can only accept this result.
When to demold is also a point of divergence. It is said that it is completely cooled to room temperature before demoulding. It is said that two minutes after baking, the cake will be separated from the inner wall of the mold, and it can be easily demoulded by pushing on the bottom plate-this is a live bottom mold. What about the solid base? Seeing this guy who collapsed suddenly, he swayed left, patted right, and worked his feet with oil and powder, and it seemed that it was not difficult to demold. But it is ugly after demolding. Severely tightened the waist. Later analysis, probably because I still don't know much about this oven, so I can't just look at the baking time of the recipe, but rashly increase the surface fire in the later stage, just to bake a good color in time. The waist collapsed, probably because the inside has not been fully baked, so there is not enough hardness to support his height. Fortunately, there is no pudding layer, which is the only comfort. Passing by Hollyland that day, I fold in to watch his cheesecake, and suddenly found that the cake has a very slight waist, which is relieved. The cakes in the bakery are not perfect. And this is probably only the second time to make light yogurt. You can make the low-oil and low-sugar 2 egg version in the future.
All the differences are the same in the end-the taste is best after 4 hours of refrigeration. However, it is also good not to refrigerate. . . "
At the beginning, only seeing Junzhi's prescriptions, he dared to start boldly. Now, after going through various strategies, and then making light cheese, I feel a little daunted and at a loss as to what to do.
The success rate of Junzhi's version is quite high, but unfortunately it lacks light cream. I searched around for some light cream versions without whipped cream, and picked a version that felt good. Three eggs of 6 inches will produce some cake batter. I wanted to convert it into a 2-egg version, but it was too much trouble. More is more. The differences between the various versions started step by step in the production process.
Whispering the egg whites, you say, it is hard foaming; some people say that wet foaming can bring out the soft tip, too hard will cause the cake to crack.
For baking, you said, fill the bakeware with water, and the water level should reach half of the cake batter; some also say, do not fill the oven bakeware with water, which will hinder the heat insulation. It is best to use a smaller bakeware. Fill the water and put the cake tin. It is a pity that neither of them has the conditions-there is no small baking pan to put the cake mold, and the baking pan of this oven is shallower than before, and there is no guarantee that the water surface will reach half of the cake batter.
The cake mold went into the oven, and began to panic again-this oven hadn't baked a cake, so I was really unsure of its temperature. Adjust the temperature according to the recipe, lower it after 30 minutes, and then take another 35 minutes. Seeing that the color was still light, I was anxious and raised his face fire. I don't know if it's been a few minutes, and it looks good and looks good. Is it time to be out? It is also said that the oven door should be opened a crack before being out of the oven, and then taken out after being concealed for an hour and a half. It makes sense to think about it, so as not to encounter the low temperature suddenly. Although it is summer, it is night after all. After returning to the oven half an hour later, he was dumbfounded. The tall arc top shrank and disappeared. Frustrated, upset, but can only accept this result.
When to demold is also a point of divergence. It is said that it is completely cooled to room temperature before demoulding. It is said that two minutes after baking, the cake will be separated from the inner wall of the mold, and it can be easily demoulded by pushing on the bottom plate-this is a live bottom mold. What about the solid base? Seeing this guy who collapsed suddenly, he swayed left, patted right, and worked his feet with oil and powder, and it seemed that it was not difficult to demold. But it is ugly after demolding. Severely tightened the waist. Later analysis, probably because I still don't know much about this oven, so I can't just look at the baking time of the recipe, but rashly increase the surface fire in the later stage, just to bake a good color in time. The waist collapsed, probably because the inside has not been fully baked, so there is not enough hardness to support his height. Fortunately, there is no pudding layer, which is the only comfort. Passing by Hollyland that day, I fold in to watch his cheesecake, and suddenly found that the cake has a very slight waist, which is relieved. The cakes in the bakery are not perfect. And this is probably only the second time to make light yogurt. You can make the low-oil and low-sugar 2 egg version in the future.
All the differences are the same in the end-the taste is best after 4 hours of refrigeration. However, it is also good not to refrigerate. . . "
