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Original Cheese Cake

2024-06-19 03:00:20 516

The cake made using the COUSS chef mechanism has a very good effect. Firstly, it eliminates the tedious operation process of hand-held egg beaters that cannot be separated from humans. You can do some related things while beating eggs, which can accelerate the speed of cake making. Secondly, especially when stirring whole eggs, the effect is best. Anyone who has a preliminary understanding of the temperature and essentials used during stirring can quickly make the eggs. This is a very worthwhile operation method for friends who are practicing making cakes for the first time. As long as the materials are ready, almost everyone can get started, and the cake made is almost zero failure. Zero failure means that the loss of raw materials and unnecessary waste caused by failure can be avoided< br>

Details of ingredients

Low gluten flour80 grams
Original cheese140 grams
Fresh eggs4 pieces
Sugar powder70 grams
Baking powder1 gram
Corn germ oil50 grams
Fresh milk100 grams

Technique

difficultySimple
workmanshipbaking
tasteMilk fragrance
timean hour

Steps to make Original Cheese Cake

1. First, mix the flour, sugar powder, and 1 gram of baking powder.
2. Sieve the mixed powder raw materials for later use.
3. Knock four whole eggs into the cooking bowl of the COUSS chef's machine and stir.
4. When stirring, the speed should be gradually accelerated from low speed to high speed. The method is to first use gears 1-2 to disperse the egg, stir the egg yolk protein evenly, and then push it to high speed for stirring.
5. Beat the whole egg and pour it into a clean bowl without oil or water for later use.
6. Put cheese into the cooking bowl and add corn germ oil in three portions for stirring.
7. Stir until the cheese and oil are fully blended, then slowly add milk while continuing to stir. Do not stop the machine until it is evenly mixed.
8. Then add flour in two batches and mix well with rubber and a flour spatula.
9. Mix the cheese batter and flour well, then pour in the pre beaten egg batter in two parts. First, pour in a small amount of egg batter and mix well before proceeding to the second time.
10. Do not stir vigorously when mixing, just mix well.
11. Then pour the mixed cake batter into the mold. After pouring the batter, use both hands to hold the mold flat and place it 20 centimeters away from the countertop. Release your hands and let it shake smoothly twice to remove the large bubbles in the batter.
12. Pour warm water into the square baking tray that was originally matched with the oven.
13. Then squat the mold on a baking tray with water, which is commonly known as the water bath baking method.
14. Finally, place the baking tray in the middle and lower shelves of the oven and bake it at a temperature of 170 degrees Celsius, approximately 50-60 minutes.
15. After baking the cake, take out the mold and let it air for 10-15 minutes to cool down.
16. Then use a mold opener or shovel to lightly scratch the four walls inside the mold to separate the cake from the mold, and finally invert the mold onto the operating table to release it.
17. After demolding the cake, use a thin knife to divide it into several pieces and it can be eaten.
18. All operations have been completed.