Cheese Cake (light cheese)

Cheese Cake (light cheese)

Introduction:

"It's mainly for beginners to make reference, update and release from time to time. Light cheese, originally a classic product, has been popular all over China since last year. All kinds of uncles and grandfathers are now baking cheesecake shops everywhere. Let's share a detailed picture and text tutorial with you today. If you don't like it, don't spray it. If you have any questions, you can reply in the post. If you have time, I will reply, but please don't ask a question like how much it costs. Formula: a Anjia cream cheese 128G Anjia butter 57g milk 128GB low flour 25g corn starch 12g C egg yolk 57g D egg white 115 sugar 71 Tata powder 1.5g

Production steps:

Step 1: soften and knead the cheese at room temperature, add cream and milk to melt, and pinch the cheese into small pieces. Do not stir too much when melting to prevent excessive evaporation of water. When adding flour, the paste is too thick. The ideal state is that the liquid is slightly thin after melting, and can flow freely when lifted with egg beater. Note that the temperature should not exceed 75 degrees. The temperature is too high and casein is easy to change The temperature can be a little lower in summer. It is usually boiled until it feels hot, but it can be tolerated at 60 degrees. Break up the cheese quickly with egg beater and cook for 1-2 minutes.

Step 2: don't cook too hot. If it's too hot, you can't add flour immediately. Otherwise, the starch will gelatinize and the batter will become sticky. When you add the egg yolk in the next step, it will not mix evenly and seriously affect the quality of the cake. Therefore, in the temperature of not hot hands, add low flour, starch (low flour and starch had better be mixed and screened first) and stir evenly, do not stir more, to prevent gluten in the batter, making the cake taste delicate and not good.

Step 3: mix in the egg yolk and stir evenly. This step should be fast to prevent the batter from getting cold and affecting the quality of the cake. Therefore, in the temperature of not hot hands, add low flour, starch (low flour and starch had better be mixed and screened first) and stir evenly, do not stir more, to prevent gluten in the batter, making the cake taste delicate and not good. Filter it with a sieve to make the cake more delicate.

Step 4: beat the protein and sugar tower powder to 60% of the hair, about wet foaming. It is better to add the protein, sugar and tower powder together (so that the protein will not be too loose, which is not good for the cake organization, and the cake is easy to retract after baking). It is appropriate to lift the protein with your fingers when it can still flow. This step is very important.

Step 5: pour the cheese batter into the protein and mix evenly. Cut and mix the cheese batter to avoid defoaming. After mixing, pour it into the mold. This formula can be used as a 7-inch cream. The cake mold should be coated with cream and lined with oil paper at the bottom and sides. Then shake lightly to remove the big bubbles in the batter. Put 1 cm water into a high baking pan and put it into the cake mould. Put it into the furnace. In this step, the surface of the batter will not appear large and more bubbles, and the batter will not be too thick, and the batter after injection will not be uneven. The surface is fine and smooth. It shows that the mastery of protein level is more successful.

Step 6: preheat the oven at 200 / 150 ℃ in advance, bake for about 20 minutes, wait for the color on the surface and the fire to drop to 150 ℃, then close the oven door to bake for about 40 minutes, and then press the middle of the cake by hand when it is elastic. (the key point is that in the early stage, the high temperature coloring is moderate, so that the cake skin will not crack and beautiful. In the middle and late stage, the low temperature baking can ensure the cake tissue is fine and does not shrink. Pay attention to baking should be timely out of the oven, do not copy too long, otherwise the cake is easy to shrink after baking.

Step 7: demould as soon as possible after baking, and brush a layer of transparent fruit paste, otherwise the surface of the cake is easy to shrink, and the beauty of the cake is greatly reduced. It is better to refrigerate for a period of time before eating, and the cake structure is better after refrigerated.

Materials required:

Cream cheese: 128G

Milk: 128G

Corn starch: 12g

Egg white: 115g

Tata powder: 1.5g

Butter: 57g

Low powder: 25g

Egg yolk: 57g

Sugar: 71g

Note: the melting of cheese, the sending of protein and the baking process are very important. If any process is not well mastered, all previous achievements may be wasted. However, as long as every step is well done, we can produce delicate, soft, mellow, and instant cheese cake.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Original