Please read the recipe carefully, and then I will not answer the question that has been remarked in the party. Write it in front: Recently, there are children's shoes made to say that it is sweet, 1. This 6-inch I finished the retraction after the retraction is about 6cm height, if The molds are all 6-inch round molds. If you don't have this height, you will be sweet. If you don't love sweetness, then you can reduce a few grams of sugar. No problem. Everyone has a different taste for Tian Xian. The same recipe, you baked out 3cm high, it must be sweet, so review and evaluate again. 2. It is recommended to chill out, and it is recommended to have coffee or tea, which is not too sweet. And the sweetness can of course be adjusted by yourself......... Cream cheese, generally tells you that this thing can't be frozen, it can only be refrigerated. However, a relatively good brand or a relatively high cost-effective brand is 1kg or 2kg large package, the family is really inexhaustible, after n trials, give this formula, use -18 degrees to freeze for 20 days, 30 days and 50 Days, 60 days of cream cheese to make this cheesecake, there is no problem at all, the taste of the bar, you only need a food processor or food supplement machine or cooking sticks are OK! There are some problems with the kitchen friends, so I updated the next 2017.8.13 lazy one, like simple, do the baking most afraid of washing tools, so I like to change the formula, the first simplified steps, the second to reduce the use of tools. This light cheese uses tools: 2 eggbeaters, 1 silicone soft scraper, manual egg beater and hand-held electric egg beater, 6-inch fixed bottom mold.
After freezing, the cheese will have the same shape as the bean curd residue after freezing at -18 degrees. Please freeze from the frozen ku 30 minutes in advance or seal it well to hydrolyze (ie, always flush until it can be spread) or take it to the refrigerator one day in advance to get rid of it.
After thawing, the cheese/cheese is recommended to soften at room temperature for half an hour, so that the cheese/cheese is fully softened, and then the milk and butter in the formula are added to the egg bowl.
Heat the water until the butter is completely melted, and the cheese is turned into small particles.
Leave the hot water, add low powder and mix well.
About this state
Continue to add the egg yolk and mix well, showing a light yellow color.
Pour the cheese paste into the cooking machine or stir it with a cooking stick several times until the batter is fine and free of particles, as shown. At this time, the 140 degree preheating oven.
As shown. After adding sugar, the egg white is sent to the beginning of foaming and continues to be sent to this state and then sent more than 10 times.
Almost wet foaming is a little bit more, it doesn't flow, and after mixing, it picks up a small hook.
The inner part of the grinding tool is coated with a thin layer of butter, and the oil is coated on the four sides and the bottom to better release the mold. If the water bath (the abrasive is placed directly in the water), then at least 2 layers of tin foil should be placed on the outside of the abrasive to prevent water from leaking into the cake. Baked in water (the small baking net in the water separates the cake grinder, it is not afraid of leaking when it is not touched with water, the effect is the same as the water bath) or the solid bottom grinding tool for cheesecake does not need tin foil.
Take 1/3 of the protein and mix it evenly with egg yolk
Mix with the remaining 2/3 protein, mix well and quickly, present a smooth and shiny goose yellow, and pour into the mold. I added a little green lemon peel, baked with lemon flavor, can be replaced with orange peel, yellow lemon peel or not.
Put in the oven and put 1cm of cold water in the baking tray. The oven is about 140 degrees (according to the temperature of the oven). After the water is added for more than ten minutes, the actual temperature measured in the oven is at least 105-110 degrees (because the temperature drop in the water oven is not to lower the temperature of the oven, so many people are Do not understand the direct 110 degree roast, note, oh!) Do not need to adjust the oven in this range. (For example, if your oven is 30 degrees lower, then you have to open 170 degrees and add water to 110 degrees, or 30 degrees higher. Then you can drive 110 degrees. If your oven temperature is normal, then you can open 140, after adding water. Actually about 110+-5 degrees, if it is not in this range to indicate the water temperature or the water volume is wrong, then adjust it) to bake for about 60 minutes according to the size of the cake you made. Of course, the big cake mold should be baked for a little longer, and the small baking time is shorter. About this color is higher after the height is lowered, it is OK...
After roasting, the cheese is shaken, and the frozen cheese is as delicate and smooth as the cake made by ordinary cheese. Waiting for the best refrigerated overnight to eat, can not wait to freeze for 3-4 hours, in short, the taste is better after refrigerating. Haha. This is no longer worrying about buying cheese, 2kg 扛 go home. in.
1. There is no cooking machine that can be sieved after being dissolved in water, but the cooking machine works better. 2. The temperature must be below 110 after adding water. Otherwise, it is easy to bake out the surface and not cooked. If the oven is too small, it can be tinted on the surface after the surface is colored. If you want to crack the oven temperature, don't be too high. About 105 degrees after adding water. 4, the furnace can be demoulded immediately or frozen for 2-3 hours. The feeling of refrigerating overnight is better.