Melt in the mouth -- light cheese cake

Melt in the mouth -- light cheese cake

Introduction:

"Fengfei's cheesecake shops of Uncle Chez and grandfather reco all over the country make many of my friends around me have to taste it even though they have been waiting in line for more than an hour. Once, a classmate handed wolf a piece of Uncle Chez's cake. It's really delicious, but the cheese taste is not enough. After all, it's still light cheese. Afterwards, Xiao Lang searched the recipes of the major cheese cakes on the Internet, including heavy cheese, medium cheese and light cheese. Today, what he brings you is a 6-inch light cheese cake, which tastes moist and soft. With the fragrance of cheese, it can't help but surround the taste buds for a long time. "

Production steps:

Step 1: prepare raw materials;

Step 2: cut the cream cheese into small pieces and put it in a clean basin;

Step 3: add milk and cream;

Step 4: soften with hot water and stir until creamy;

Step 5: add egg yolk in several times, and stir evenly with manual beater.

Step 6: sift in the low gluten flour;

Step 7: mix well with a rubber scraper until the flour and cheese paste are completely mixed until there are no flour particles. (at this time, put the mixed cheese paste in the cold room until it becomes thick, and then do the next step.)

Step 8: drop a few drops of white vinegar into the egg white;

Step 9: low speed to fish eye bubble shape, pour a third of sugar.

Step 10: turn the beater to gear 3 (medium speed) and continue stirring. After about 1 minute, the bubbles become smaller and the volume expands to twice the original size,. Lift the egghead, egg liquid can't stick on the egg head, in the form of flowing water, add one third of sugar.

Step 11: turn on gear 3 and continue to stir. After about 1 minute, the bubbles become more delicate, with some micro lines, and then add 1 / 3 sugar.

Step 12: continue to beat for 3 times until the egg beater is lifted, the egg in the basin can not stand, and the egg liquid on the beater is drooping. At this time, called eight distribution, also known as wet foaming, such protein is suitable for making light cheese cake.

Step 13: take the cheese paste out of the refrigerator. At this time, the cheese paste should be thicker.

Step 14: Take 1 / 3 protein into the cheese paste, and mix the protein and cheese paste evenly with a rubber scraper. (turn from the bottom to the top, never stir in circles, otherwise the eggs will be seriously defoaming, causing the cake to shrink or not to expand)

Step 15: pour the mixed cheese paste back into the protein bowl.

Step 16: continue to stir the protein and cheese paste evenly with a rubber scraper, and be careful not to stir in circles. (preheat the oven at 150 degrees)

Step 17: the cake paste should be very thick and delicate. If it is too thin or there are many small bubbles, the cake will not succeed;

Step 18: if it's a cake mold with a flexible bottom, you need to wrap the bottom with tin foil to prevent water from entering the next step of water bath baking.

Step 19: spread a layer of butter on the inner wall of the mold, and then put the cake paste into the mold with oil wrapping paper at the bottom. Shake it vigorously for several times to make bubbles.

Step 20: fill the pan with half hot water, place the mold in the pan until the penultimate layer of the oven, 140 ℃ for 60-70 minutes. Until the skin is evenly colored and the cake is completely solidified, it can be baked. The cake just out of the oven is fragile. After natural cooling, move it to the refrigerator for 4-6 hours, demould it and cut it into pieces.

Materials required:

Cream cheese: 125g

Milk: 75g

Cream: 50g

Egg yolk: 2

Low gluten flour: 33g

Protein: 2

Fine granulated sugar: 50g

White vinegar: a few drops

Precautions: 1. Frozen cheese is not easy to stir evenly, it needs to be heated and softened in hot water before it is easy to stir. 2. The protein of light cheese cake is not easy to be over whipped, otherwise it will expand and crack when baking, and the taste is rough. 3. Cheese paste must have consistency, so that it is easy to mix with protein, otherwise protein is easy to defoaming. 4. Water bath method: in order to keep the taste of cheese cake moist and delicate, the water insulation baking method is often used. You can also insert a baking tray at the bottom, fill it with cold water, insert the baking net at the bottom layer, and place the cake mold, but you should always keep water in the baking tray during the baking process. 5. The baked cake doesn't need to be inverted. The taste is completely different from ordinary Qifeng cake.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet