Fresh and soft as winter sun -- light cheese cake

Fresh and soft as winter sun -- light cheese cake

Introduction:

"In this cold winter home, patiently bake a plate of light cheese cake with a cup of fragrant coffee, sit on the bay window and quietly look at each other, enjoy the warmth and freshness of winter afternoon sunshine, just as the taste of light cheese cake is soft and the aftertaste is long."

Production steps:

Step 1: raw material drawing.

Step 2: after the cream cheese, light cream and yogurt are taken out of the refrigerator, weigh them and put them into the cooking cup of the food processor, and use the processor to make them smooth and free of particles.

Step 3: beat the cheese with the cooking machine and pour it into a large bowl.

Step 4: add two yolks to the cheese paste and beat well.

Step 5: sift the low gluten flour into the cheese paste and mix well with a rubber scraper.

Step 6: add sugar to the egg white and beat it to the degree of hard foaming.

Step 7: dig 1 / 3 of the protein into the cheese paste. Mix the egg white and cheese paste with a rubber scraper. After mixing, pour them back into the egg white bowl. Continue to mix the protein and cheese paste with a squeegee. Remember, don't stir in circles. The mixed cake paste should be very thick and delicate. It won't be too thin or there will be many small bubbles.

Step 8: pour the batter into the cake mould. Put a layer of butter in the cake mould. I use a cake mold with a flexible bottom. I need to wrap the bottom with tin foil to prevent water from entering the bottom when baking in the next water bath. The bottom fixing mould is not needed. Pour water into the baking pan, put the cake mold into the baking pan, put the baking pan into the lower layer of the preheated oven, bake at 150 ℃ for 70 minutes, until the skin is evenly colored, the cake is completely solidified, and there is no flowing feeling when pressing it with hands.

Materials required:

Cream cheese: 250g

Eggs: 4

Animal light cream: 100g

Yogurt: 150g

Low gluten flour: 60g

Fine granulated sugar: 100g

Note: a little experience: * when beating protein, the sugar is put in several times, but it seems that I can pour it in one time. After whipping the egg white, lift the beater and pull out a sharp corner. The top of the corner is slightly curved. This state is OK. *Pay attention to the method of protein mixing: turn from the bottom to the top. It is absolutely not allowed to stir in circles, otherwise the eggs will be seriously defoaming, which will directly lead to the shrinkage or collapse of the cake, or even unable to expand. *Just out of the oven cake is fragile, do not demould immediately. After natural cooling, demould (do not reverse cooling). It's better to put it in the refrigerator and refrigerate it before eating.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet