Soufflé
1.
Put the cream cheese in a basin, heat it over water until the cheese softens, and stir until it is smooth and without particles.
2.
Separate the egg yolk and protein with an egg separator, put the egg whites in a water-free and oil-free basin for later use. Add the egg yolks into the cheese one by one. Mix each one thoroughly before adding another one. Try to It mixes smoothly.
3.
Add 5 egg yolks and mix well. The cheese paste is smooth and has no particles.
4.
Sift in low-gluten flour and mix well. Don't over-mix, just mix until there is no dry powder.
5.
Stir in low-gluten flour and the batter becomes thick.
6.
Add milk and stir well.
7.
Add whipped cream and stir evenly (personally think that in order to reduce the calories, you can try to replace the whipped cream with yogurt, and you must try it next time to see the effect)
8.
The mixed egg yolk cream will feel very thin and smooth.
9.
Add white sugar to the egg whites three times and beat until neutral foaming (the egg beater is lifted, and the egg whites will form a soft hook). At this time, remember to preheat the oven to 150 degrees.
10.
First add 1/3 of the egg whites to the egg yolk cheese paste, stir evenly by cutting and mixing, then take 1/3 of the egg whites and cut and mix evenly, then pour the mixed cheese paste back into the egg white bowl, and mix with the remaining 1 /3 The egg whites should be cut and mixed evenly. The process should be light and fast. Don't stir in a circular motion. This way the batter will defoam. Newbies often make mistakes in this process, leading to abandonment of previous efforts.
11.
Put the baking bowl in the baking pan in advance, and add warm water to the baking pan. Add as much as possible. It is best if the water level can reach half the height of the baking bowl. My baking pan is shallow and can’t hold so much water. , Make do with it.
12.
At this time, the oven is almost preheated. Place the baking pan on the second to last floor of the oven at 150 degrees and bake for 60 minutes. About ten minutes, the batter will swell slightly, this time it looks particularly charming and sexy
13.
When it was baked for about 20 minutes, my cheesecake still inevitably cracked a little. After analyzing the reason, it was probably because the setting temperature was too high. Next time, I can consider adjusting it to 130 or 140 degrees. Comrades who are pursuing perfection can make improvements, but for me, a small crack does not mean a failure of the work. On the contrary, I like such a crack very much. Looking at it, I will feel a very happy feeling.
14.
When it was baked for 30 minutes, the cracks became deeper and deeper, like the Grand Canyon of East Africa. The color of the cake is tender yellow, very charming.
15.
After baking, I did not rush to take the baking trays out of the oven and let them stay until the temperature of the oven dropped. At this time, I saw that the bulging belly of the cake disappeared, but the cracks were still there.
16.
The taste of this Soufflé cheesecake is very different from that of Chiffon. It is moisturized and more delicate than Chiffon. It is not as greasy as expected, and has a refreshing feeling. It melts in your mouth.
17.
The internal tissues are delicate and moisturized, and the aroma is tangy.
Tips:
The temperature is adjusted appropriately according to the temper of my own oven. The temperature of the Changdi oven I used is 20 degrees higher. Baking at 150 degrees is actually equivalent to 170 degrees, so it cracks badly. It is recommended to adjust to 130, 140 degrees to extend the baking time appropriately.
