Recently Hot Cheesecake (light Cheese)
1.
Set the cheese at room temperature to soften and knead it, add butter milk to melt in water, knead the cheese into small pieces, be careful not to stir too much when melting, to prevent excessive evaporation of water, the batter is too thick when adding flour, the ideal state is liquid after melting It is slightly thin and can flow down freely with a whisk. Be careful not to exceed 75 degrees. The temperature is too high and the casein is easy to change. In summer, the temperature can be slightly lower. It is usually cooked until it feels hot to the hand but 60 degrees when it can be tolerated. Use egg beaters to quickly break up the cheese, and cook for 1-2 minutes.
2.
Be careful not to cook too hot here. If it is too hot, you can't add flour immediately, otherwise the starch will gelatinize and the batter will become sticky. When you add the egg yolk in the next step, it will mix unevenly, which will seriously affect the quality of the cake. So add the low flour and starch at a temperature that is not hot. (It is best to mix and sieve the low flour and starch first) and stir until evenly. Do not stir too much to prevent the batter from becoming gluten and make the cake taste delicate and poor.
3.
Stir in the egg yolk and stir evenly. This step should be fast to prevent the batter from getting cold and affecting the quality of the cake. So add the low flour and starch at a temperature that is not hot. (It is best to mix and sieve the low flour and starch first) and stir until evenly. Do not stir too much to prevent the batter from becoming gluten and make the cake taste delicate and poor. Use a sieve to filter it again to make the cake more delicate.
4.
The meringue and sugar tartar powder is beaten to 60%, which is about wet foaming. It is best to add egg whites, sugar and tartar powder together (so that the egg whites will not be too loose, which is not good for the cake structure, and the cake is easy to Retraction), it is appropriate to lift the protein with your fingers and still flow. This step is very important.
5.
Pour the cheese batter into the egg whites and mix evenly. Use the cutting and mixing method to avoid defoaming. After mixing, pour it into the mold. This formula can make 1 7 inches. The cake mold should be brushed with a layer of cream and covered with greased paper on the bottom and sides. Then shake it lightly to remove the larger bubbles in the batter, add 1 cm of water to a high baking pan, and put it in a cake tin. Into the furnace. In this step, the batter should not have large and many bubbles on the surface, and the batter will not be too thick, and the batter will not be uneven after injection molding. The surface is fine and smooth. It shows that the degree of protein passing is more successful.
6.
The oven should be preheated to 200/150 degrees Celsius in advance. Bake in the oven for about 20 minutes until the skin is colored and the surface fire is reduced to 150 degrees. Then close the oven door and bake for about 40 minutes. Press the middle of the cake with your hands and it will be out. (The key point is that the surface of the cake is not cracked and beautiful at the initial high temperature and the surface is beautiful. Baking at low temperature in the middle and late stages ensures that the cake is delicate and does not shrink. Note that the cake should be baked in time after it is cooked. Easy to shrink after baking.
7.
Demould as soon as possible after baking, and brush a layer of transparent fruit paste, otherwise the surface of the cake body will shrink easily and the aesthetics of the cake will be greatly reduced. The flavor is better after refrigerating for a period of time, and the cake organization is better after refrigeration.
Tips:
The process of melting cheese, dispersing egg whites and baking is more important. If any process is not well mastered, all previous efforts may be lost, but as long as every step is done well, we can produce smooth, creamy, creamy cheese that melts in the mouth. The cake comes.
)
)
)
)
)
)
)
)
