Light cheesecake (6 inch)

Light cheesecake (6 inch)

Introduction:

"Cheese cake has its unique taste, tender and simple appearance, which is like a treasure in the palm of the hand. If you approach its heart, you will be melted by its delicacy and immersed in it for a long time. The recipe of this 6-inch cheesecake is highly recommended by me. It is suggested that anyone who likes cheesecake can try to bake it by himself

Production steps:

Step 1: prepare 5 pieces of digested biscuits and put them into the fresh-keeping bag;

Step 2: use a rolling pin to roll into fine powder;

Step 3: pour the biscuits into a bowl, and mix the melted butter;

Step 4: put on disposable gloves, pour the biscuit into the mold, press evenly and compact. (it can be compacted with flat tools)

Step 5: cut the cream cheese into small pieces, mix with the milk and melted butter, and pour into a clean basin.

Step 6: soften with hot water and stir until creamy.

Step 7: add egg yolk in several times, and stir evenly with manual beater.

Step 8: sift in the low gluten flour with a sieve.

Step 9: 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 10: add a few drops of white vinegar and 0.5g of salt to the egg white

Step 11: low speed to the shape of the fish eye bubble, pour 1 / 3 sugar.

Step 12: 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 13: 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 14: continue to beat for 3 times until the egg beater is lifted up, the protein 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 15: take the cheese paste out of the refrigerator. At this time, the cheese paste should be thicker.

Step 16: 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 17: pour all the mixed cheese paste back into the protein bowl, 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 140 degrees)

Step 18: the mixed cake paste should be in a very thick and delicate state. Pour the cake paste into the mold and shake it vigorously to make bubbles.

Step 19: insert a baking tray on the penultimate layer, fill it with cold water, insert baking net on the penultimate layer, and place the cake mold on it. This method is called water bath method, which is suitable for making cheese cake.

Step 20: put the cake mold into the preheated oven, bake at 110 ℃ for 65 minutes, then turn it to 140 ℃ for 15 minutes until the skin is evenly colored. The key is not to take it out immediately after baking. Put it in the oven to cool for a period of time. When the cake is cold, cover it with fresh-keeping film and put it in the refrigerator for 4-6 hours to demould and cut it into pieces.

Step 21: finished product drawing~

Materials required:

Cream cheese: 125g

Milk: 50g

Butter: 30g

Yolks: 3

Low powder: 30g

Protein: 3

White granulated sugar: 40g

Salt: 0.5g

White vinegar: a few drops

Digested biscuit: 47g

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. Never open the oven in the middle of baking, otherwise it will affect the finished product. 5. The power and temperature of each oven are not the same, but the maximum temperature of baking cheese cake should not exceed 170 degrees. (the power and temperature of my oven are on the high side, so the temperature I set is on the low side.) 6. It's normal to have a slight crack in the baked cheesecake, and it won't look too obvious after cooling. 7. As for retraction, the normal retraction is to a flat plane. If there is abnormal retraction, such as depression, it means that there is something wrong with the operation.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: milk flavor