Cheese Cake: delicious food with beautiful utensils

Cheese Cake: delicious food with beautiful utensils

Introduction:

"Last week, I saw a porcelain shop doing sales promotion. A group of three-layer cake plates, which they had liked for a long time, were discounted and mailed. They quickly grabbed them, and by the way, they packed some other plates together. They watched every day and waited every day. Finally, they arrived this afternoon ~ ~ the cake was made yesterday, and they were waiting for the plates to take photos today. Sure enough, this thing had to have a good tableware to reflect Lining, how to see how pleasing.. O(∩_ Ingredients: 180g cream cheese, 4 eggs, 120g light cream, 60g fine sugar, 30g low gluten flour, 15g starch

Production steps:

Step 1: preparation: 1. Separate the egg yolk and protein; 2. Take a piece of oil paper, cut out a circle according to the shape of the bottom of the mold, and put it into the bottom of the mold for standby; 3. Put the baking tray on the bottom of the oven, fill it with water, put the grill on the top of the baking tray, and start to preheat the oven;

Step 2: soften the cream cheese at room temperature and beat until smooth

Step 3: slowly pour in light cream

Step 4: stir evenly

Step 5: add egg yolk

Step 6: stir evenly

Step 7: sift in the mixture of low gluten flour and starch

Step 8: stir with a scraper until the flour is completely mixed and set aside

Step 9: take another basin, beat the protein to the coarse foam, and then add the fine granulated sugar in several times until the protein is nearly dry foaming

Step 10: add 1 / 3 of the whipped protein to the cheese paste

Step 11: mix well

Step 12: pour the batter back into the albumen bowl

Step 13: continue to stir, mix well, that is, cheese cake paste

Step 14: pour the cake paste into the mold until it is 8 minutes full, knock it gently and shake it out

Step 15: put into the preheated oven rack, upper tube 150 degrees / lower tube 160 degrees, 70 minutes

Step 16: air for 5-10 minutes

Step 17: demould, cool in the air and refrigerate for half a day before eating, the taste is better

Materials required:

Cream cheese: 180g

Eggs: 4

Light cream: 120g

Fine granulated sugar: 60g

Low gluten flour: 30g

Starch: 15g

Note: 1. At the beginning of preheating the oven, make sure that the oven is fully preheated and the temperature is stable, and the water in the baking tray is heated at the same time; 2. Here is not the water bath method to bake, but the water insulation method; used the water bath method before, the tin paper package is not good, some water seepage... This situation can be avoided by using water isolation method; or light cheese cake mold can be used, which is a solid bottom cake mold, and water bath method will not cause water seepage; 3. Changdi crtf32s used in the oven, with water on the bottom of the baking tray, and the grill on the third layer; 4. When the color is almost finished in the later stage of baking, remember to cover the tin foil, otherwise the color will be too heavy; 5. During the process of baking, it seems that there is a little more flour Some, mix is not very even, a little pimple did not mix open, can reduce to 20g low powder try; 6. The eggs used here is ordinary eggs, not the kind of a small head of local eggs ha~

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet