Making cake in oven

Making cake in oven

Introduction:

"In the hot summer, our taste buds also need to be freshened. This light cheese cake is the most suitable one. It takes off the greasy feeling of the heavy cheese cake, and only has a simple and elegant appearance and a delicate and smooth heart. It's really hard to love. Here's how to make the 6-inch round model light cheese cake. Oven: Kepu to5406 oven: water bath."

Production steps:

Step 1: prepare the materials, separate the egg white and yolk, and put them into a container without oil and water. The butter and cheese should be placed in a soft state at room temperature

Step 2: cream cheese with milk, stir in hot water until smooth and grainy

Step 3: in step 2, add the melted butter 2 to 3 times, stir well; then add the lemon juice and mix well

Step 4: add egg yolk in three times and stir well

Step 5: sift the low gluten flour and corn starch into the cheese paste, and stir well with a rubber scraper. (the completely mixed cheese paste should be put into the refrigerator until it becomes thick again before the next step.)

Step 6: add lemon juice to egg white and beat it into thick bubbles with electric beater

The seventh step: add 1/3 fine sugar and turn to the fine foam.

Step 8: at this time, add one-third of the fine sugar, and continue to beat until it can present the grain state. Add the remaining fine sugar until it is wet foaming (that is, after lifting the egg beater, you can pull out a slightly curved sharp corner). Be careful not to send the dry foaming!

Step 9: take out a thick cheese paste from the refrigerator, add 1 / 3 of the protein cream into the cheese paste, gently turn it up from the bottom with a rubber scraper, and do not stir in circles!

Step 10: pour all of step 9 into the protein cream, and continue to stir evenly with the method of stirring

Step 11: preparation before entering the oven: preheat the oven at 160 ℃ for 10 minutes, wrap the bottom of the cake mold with tin foil, so as to prevent water from entering the bottom when bathing in water. A layer of butter can be applied inside the cake mold to facilitate the finished product to leave the mold

Step 12: pour the mixed cake paste into the cake mould until it is 7-8 minutes full, and gently knock it on the table

Step 13: pour about 3cm of water into the baking pan

Step 14: put the cake on the water bath baking plate, put it into the preheated oven, bake it at 160 ℃ for 30 minutes, color it and turn it to 145 ℃ for 35 minutes

Step 15: after baking, take out the cake with insulating gloves. After cooling, the cake will be detached from the edge of the mold. At this time, the cake can be demoulded for eating, or it can be put into the refrigerator for eating

Materials required:

Low gluten flour: 15g

Salt free butter: 30g

Corn starch: 10g

Milk: 50g

Cream cheese: 100g

Eggs: 3

Fine granulated sugar: 50g

Lemon juice: a few drops (or white vinegar)

Note: 1, egg white must not be too much, 7 minutes of wet foaming is OK; the so-called wet foaming is that when you lift the egg beater, the protein can pull out the curved sharp corner; do light cheese cake can not send the protein to dry foaming; 2, cheese paste must not be too thin, to have a certain consistency, otherwise when stirring, the protein will be easy to defoaming, so it is necessary When mixing the cream and cheese paste, remember not to stir in circles, and use a rubber scraper to gently stir from the bottom up evenly; 4. The mixed cake paste should be thick and delicate, if there are many small bubbles or too thin, the cake will fail; 5. Light cheese The cake uses the water bath method, the water in the baking plate can not be too much or too little, to the right amount (can see the situation, baking to about 30 minutes, you can add some cold water to the baking plate, this can also prevent the temperature is too high, this is the baking experts teach Yo ~); 6, after out of the oven some shrinkage and cracking are normal, don't worry, if it is too serious collapse, that's OK The egg white is not sent well; 7. The light cheese cake out of the oven tastes better after refrigerated for 3-4 hours.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet