Original Cheese Cake

Name: Original Cheese Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 80g Low-gluten flour; 140g Original cheese; 4 pieces Fresh eggs; 70g Powdered sugar; 1g Baking powder; 50g Corn germ oil; 100g Fresh milk

by Large frying spoon

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The effect of using the COUSS chef mechanism to make cakes is very good. First of all, the hand-held egg beater can be omitted and the tedious operation process cannot be separated from people. You can do some related things while beating the eggs, which can speed up the production. The speed of the cake. Secondly, the effect is best when whipping whole eggs. Anyone who has a preliminary understanding of the temperature and methods used in whipping can quickly whipped the eggs. This is an operation method that is worth trying for those who are practicing cake making for the first time. , As long as the materials are ready, almost everyone can get started, and the cake made is almost zero failure. Zero failure means that the loss of raw materials and unnecessary waste caused by failure can be avoided.
Making ordinary cakes and whipping whole eggs is the easiest and quickest way to make cakes. However, the requirement is that refrigerated eggs must not be used. In addition, eggs must be kept fresh and must not be yellow. The temperature of the eggs should be kept between 25-35 degrees, and the operating environment should also be between 22-30 degrees. According to this requirement, whether you use an electric whisk or a normal egg whip, you can quickly beat it. There is no need to add tartar powder or drip white vinegar, the effect will still be good. If your eggs are kept in the refrigerator, you can take them out a few hours or a day in advance and put them at room temperature to ease, so that the surface temperature is not lower than 25 degrees, then you can start the operation, otherwise you will need to separate the egg whites and the yolks for whipping . Eggs stored at low temperature are very easy to smash if they are not relieved. The smashed chicken liquid can also be used to make cakes. Another method of operation can be used to make up for this. This point will not be introduced in this article. There will be a chance to do it later. Detailed explanation and graphic exercises.
Today, first use the COUSS chef machine to make a "original cheese cake" made with whole egg whipping method.
For the original cheese, you can choose soft cheese or spread cheese purchased in the supermarket. It can be slightly salty or slightly sweet, but the original flavor must be indicated on the package.
The fluffiness and rise of the original cheese cake do not need to be great. After the finished product, it needs to have a soft and delicate taste, a fluffy and uniform cake body, and a strong taste to taste sweet. This is the best finished effect of the original cheese cake. The specific production method is as follows;"

Ingredients

Original Cheese Cake

1. First mix the flour, powdered sugar and 1 gram of baking powder and mix well.

2. Sieve the mixed powder materials for later use.

3. Knock four whole eggs into the cooking bowl of the COUSS chef machine for whipping.

4. The speed of whipping should be gradually accelerated from low speed to high speed. The method is to break up the eggs with 1-2 blocks first, and then push to high speed for whipping the egg yolk protein evenly.

5. Beat the whole egg into a clean basin without oil and water for later use.

6. Put cheese in the cooking bowl and then add corn germ oil three times for whipping.

7. After whipping until the cheese and oil are fully fused, then continue whipping while slowly pouring the milk. Don’t stop the machine until it is evenly whipped.

8. Then add the flour in two batches and mix well with a rubber and flour spatula.

9. Mix the cheese batter and flour well, then pour into the beaten egg batter in two batches, first pour in a small part of the egg batter and mix well before the second time.

10. Do not stir vigorously when mixing, just mix well.

11. Then pour the mixed cake batter into the mold. After the batter is poured, use both hands to lift the mold 20 cm away from the table and let it go down and shake it smoothly twice, so that the large bubbles in the batter can be discharged.

12. Pour lukewarm water into the square baking pan that comes with the oven.

13. Then squat the mold in a baking dish with water, which is commonly known as the water bath baking method.

14. Finally, put the bakeware into the middle and lower racks in the oven, and bake at a temperature of 170 degrees between the upper and lower fires, and bake for about 50-60 minutes.

15. After the cake is baked, take out the mold and let it cool down for 10-15 minutes.

16. Then use a mold opening knife or a mold opening spatula to lightly scratch the four walls of the mold to separate the cake from the mold, and finally buckle the mold upside down on the operating table to release it.

17. After the cake is demoulded, divide it into several pieces with a thin slice knife and eat it.

18. So far the operation is complete.

Tips:
use tools;

COUSS chef machine, rubber spatula, 35L oven, cake mold

Baking requirements;

Bake in a water bath, the baking tray is placed in the middle and lower racks in the oven, the upper and lower firepower is 170 degrees, and the baking time is 50-60 minutes (Note; the actual baking temperature should be slightly adjusted depending on the size of the oven).

Features of this cake: beautiful color, rich milk flavor, fine and soft, fluffy and sweet, delicious, and simple to make.

Tips;

1. When whipping custard, whether it is starting or stopping, it is advisable to start whipping from low gear to high gear and then from high gear to low gear.

2. It is better to choose soft cheese that is easy to dissolve. Hard cheese is not suitable for making this cake.

3. The method to check whether the cake is cooked is to insert a bamboo toothpick into the center of the cake body. After the toothpick is taken out, there is no wet batter, and the bamboo stick is still dry to prove that it has been baked.

The "original cheese cake" with a purer taste that is suitable for home-made by Big Frying Spoon is ready for your friends' reference!