Light cheese cake is regarded as the “Monthly Moon” menu of Rabbit Paper House. Every month, it will do a few, eat or give away. She is not high-profile, small and fresh appearance, not heavy, soft and smooth taste, suitable for the elderly and children, but also suitable for handsome pot beauty. If you don’t decorate it, it’s simple, but it’s also rich in temperament. If you take a little thought and decorate it, it will make people feel trembled and the index finger moves. Rabbit paper has always been a favorite formula, one is a light cheese recipe that loves the kitchen (in the past, blog posts here) There is also one that has not been specially written, perhaps because some recipes have been done more and more commonplace, often overlooked. So it happened to be done, and it happened that today is a white snow, the sun is very bright and comfortable. Pinch the photo, and share the practice and experience by the way~ Hot-faced light cheesecake (6-inch marble non-stick mold 1 serving) --The recipe comes from Teacher Juan Juan
Cream cheese softened with water and smoothed with a spatula
Add milk A
Stir well with egg stirring
Low-gluten flour mixed with milk 2 into a batter
Pour 3 cheese paste
After stirring evenly, the water bath (open water) continues to stir until the resistance is felt, and the traces of the eggs are not immediately disappeared. There is a little graininess. Leave the water bath
Continue to stir until completely uniform
Add egg yolk and mix well
The protein is beaten to a coarse bubble and 1/3 sugar is added. Add to the 1/3 of the sugar and then add the remaining sugar before the 7 distribution. (The sugar should not be added at once, it should be divided, the amount can be divided into 2 times plus, the time of adding sugar is not strict, starting from the coarse bubble)
It can be stopped by hitting 8 minutes of wet foaming. The protein is fine and shiny, lifting the pointed tip down to form a bird's eye
Take the egg yolk paste and stir it with egg to prevent uneven bottom. Dig about 1/3 of the protein to the egg yolk paste and mix gently.
Pour the mixed egg yolk paste back into the protein paste
Cut evenly with a spatula. Pay attention to the bottom to prevent sedimentation, taking care not to stir excessive defoaming
Finished cake paste, even and delicate and light
Introduce the cake paste into the mold, gently shake the mold, and shake the bubbles
Place the mold in the baking tray and pour water at room temperature about 1 cm high. The oven is preheated 180 degrees in advance, 150 degrees into the oven, and baked for about 70-75 minutes. (Because the oven opens to cool down, so increase the temperature to warm up to maintain the temperature.) Finally, if the skin color is not good enough, you can put the top layer, or raise the fire, bake for 1-2 minutes to strengthen the burnt color.
This formula is an ironing method, the principle is similar to the 65 degree soup, the purpose is flour gelatinization. This way the cake paste will mix better and the tissue will be fine. If you feel trouble, you can not burn it. Mixing the egg yolk paste in the normal way can also be successful. Light cheese operation is not particularly difficult, and it is more prone to cracking or uncooked. There are some tips to prevent cracking. First of all, the protein of light cheese must not be hard, and the hardness is very easy to crack. So hit 8 to distribute. Don't entangle here is 7 or 8, and someone writes 9 points. Because everyone feels different about protein. The same state may be called 8 people called 9. It was noticed that the protein was fine and shiny, and no obvious bubbles were observed by visual inspection, and it was raised like a cockle. If it is raised in a right angle, it is over. However, it is not possible to squander food, and the protein is not enough to support the cheese batter, which will cause the bottom to become a pudding. The organization is inconsistent. That is another question~ There is also a hardness that causes cracking, which is temperature. If the temperature of the oven is too high (according to the experience of the cockroach, especially the primer), it will cause cracking. Light cheese is to be simmered slowly, and the fire is too violent. My preferred baking temperature is 150 degrees. The whole process. But the ovens are different, and some people are 140 degrees at 160 degrees, all normal. The right temperature also needs to be adjusted by yourself. Also note that if the water in the water bath is boiling or dried, remember to add water. It may also cause cracking. (So the water in the water bath should not be too small) Unfamiliar problems: In fact, if the operation is no problem, baking is basically a matter of time. I basically don't poke with bamboo sticks, leaving a hole to be pitiful. After the cheesecake grows to the highest, it is not growing taller. And the trend of falling back is basically ripe. Of course this is based on an approximate time. It differs slightly from the thickness of the cake. I usually have more than 1 hour, which is the more common time I have seen. If it is not cooked, it will collapse and the tissue will be wet.