Cotton light cheese cake - delicate, lightweight, and easy to melt on the palate

2024-04-21 22:11:10 5216

The light cheese that melts right in the mouth, the recipe comes from Nina on a rainy night. I lost 5 grams of sugar and felt the sweetness was just right; I added another screening step, so the finished product is super delicate and lightweight, especially from the moment it is fired to demolding, it's like a tender tofu. It's trembling and I broke a small piece on the edge in less than an hour. Also, when demolding, it covers the cake surface. You must use a flat bottomed tool without any patterns, otherwise you will also leave a mark on the tender cake surface like I did. (Sigh, it was also when my brain twitched and I casually took a steamer and covered it.) The taste is better after refrigeration, but of course, it's also possible that you like freshly baked ones that are not refrigerated, so feel free!

Details of ingredients

Cream cheese 110 to 120 grams
milk45 grams
butter30 grams
Low powder15 grams
corn starch10 grams
yolk3 pieces
protein3 pieces
lemon juiceA few drops
Fine sugar45 grams

Technique

difficultybeginner
workmanshipbaking
tasteSweetness
timeThree hours

Steps to make Cotton light cheese cake - delicate, lightweight, and easy to melt on the palate

1. Separate egg yolk protein, mix milk and butter, mix low flour and corn starch, and set aside other ingredients.
2. Soften the cream cheese in hot water, press it with a scraper and stir smoothly without any particles.
3. Heat the milk and butter in hot water, melt the butter, and beat well with eggs.
4. After air drying until warm, sift in the flour and stir with eggs until there is no dry powder.
5. Add egg yolks and beat well with eggs.
6. Sieve the egg batter on top once.
7. Pour the sieved egg batter into the cream cheese.
8. Stir with egg cream. If you feel that the cheese cannot melt, you can transfer it to a hot pot and heat it slightly. Stir well while heating.
9. After sieving again, you can use a scraper to scrape off the remaining small pieces of cheese in the sieve.
10. Twice sieving can make the finished product very delicate, minimizing lumps of cheese and bubbles.
11. Add a few drops of lemon juice to the egg whites, add fine sugar in three parts, beat until moist and foamy, then lift the egg beater to form a large curved hook.
12. Divide the egg whites and egg yolk batter into three portions and mix evenly.
13. Pour into the mold and gently shake for a while to remove the foam. The amount of this formula is exactly an elliptical cheese mold.
14. Pour hot water into the baking tray, preheat the oven to 200 degrees, and after preheating, put the baking tray into the middle and lower layers. Then, put the cheese mold in and bake at 180 degrees for 10 minutes. Color it at 140-150 degrees until desired, then cover with tin foil and continue baking. Bake at 140-150 degrees for about 45-55 minutes.
15. After baking, take it out and let it sit for 2-3 minutes. Gently tap around the mold, and you can see that the cake has detached from the mold. Take a flat plate and place it on the cake. After flipping it over and demolding it, immediately put the cake back in the correct position. After letting it cool, refrigerate for better taste. When cutting, the knife needs to be roasted over fire. After cutting, wipe it clean with a cloth and bake it again before cutting again.
16. The organization is extremely delicate and melts at the entrance.
17. The organization is extremely delicate and melts at the entrance.