Red Velvet Printed Light Cheesecake
1.
Cover the mold with greased paper or tarp and put it in a bakeware filled with water for later use.
2.
Put the cream cheese into a microwaveable container, cover the surface with plastic wrap for microwave, and heat it with 550W power for 1 minute.
3.
Take out and stir well with egg extract.
4.
Add the whipped cream in three times, stirring well with egg cream each time, and then add it.
5.
Put red yeast rice powder in a small bowl, take 10 grams of the cheese paste from the previous step, and mix well with a small spoon.
6.
Mix low flour and cornstarch through a sieve.
7.
Sift the flour directly into the cheese paste of step 4.
8.
Stir irregularly with egg extract, no need to mix too much, stop stirring if you can't see the dry powder, it doesn't matter if there are particles in this step.
9.
Separate egg whites and egg yolks. Put the egg yolk into the cheese paste that was completed in the previous step. Put the egg whites in a water- and oil-free container.
10.
Stir the cheese batter with egg yolks with egg yolks. Stir in circular motions to form a smooth, fine and particle-free batter. The egg yolk batter of the light cheesecake is finished. (I used Kiri's cream cheese, which is very smooth after mixing. If you use other cream cheeses, there may still be particles after mixing, so please sift the cheese paste again.)
11.
Add salt and lemon juice (or white vinegar) to the egg whites, add sugar in three portions, and beat with an electric whisk at medium speed to the wet foaming state of the big hook.
12.
Take 10 grams of the protein paste from the previous step, put it into the red yeast rice paste of step 5, and mix well to form a monascus protein paste.
13.
Take one third of the egg white from step 11, put it into the egg yolk paste from step 10, and stir evenly with a spatula (do not stir in a circular motion, use a stir-frying technique). Then pour it back into the egg whites and continue to stir evenly with a spatula. The batter of the light cheesecake is finished.
14.
Pour the batter of the light cheesecake into the mold and shake it flat. Scoop the monascus protein paste from step 12 on the batter with a spoon.
15.
Use a spoon to scratch out patterns at will.
16.
Put the cake batter mold (including the baking tray with water) into the lower layer of the oven that has been preheated at 180 degrees, adjust the temperature to 165 degrees, bake for 15 minutes, and then turn to 150 degrees and bake for 30 minutes , Released. (The total baking time is 45 minutes.)
17.
This is the state when it is baked for 15 minutes.
18.
This is the state after baking for 30 minutes.
19.
This is the state before baking. Insert a bamboo stick into the middle of the cake to test. It will be a little sticky.
20.
Two minutes after baking, the cake will separate from the mold and buckle upside down on clean greased paper.
21.
Demoulding.
22.
Turn the cake upside down and let it cool slightly. Use a knife to peel off the skin to reveal the pattern inside. Keep cool and store in the refrigerator.
23.
Phoenix Nirvana, do you like it?
24.
Because it was given as a gift, there was no cut.
25.
There used to be a cutaway view, see picture. This is a little bit of Greek yogurt made by yourself on the surface of the light cheesecake. (The recipe for Greek yogurt will be uploaded later)
Tips:
1. Each egg with shell is about 65 to 68 grams.
2. If there is no microwave oven, use water heating to soften the cream cheese.
3. If there is no red yeast rice powder, you can replace it with cocoa powder, matcha powder, etc., or omit it to make a smooth light cheesecake with the same taste.
4. The baking temperature and time are for reference only, please adjust according to your own oven.
5. If you are using a movable bottom mold, you need to wrap several layers of tin foil outside the mold to prevent water from entering the bottom of the mold.
