Perfect without cracking or collapsing [Light Cheese Cake]

2024-08-04 14:59:43 896

Last month, I took the stinky boy to the provincial women's and children's health examination. The doctor said he was calcium deficient. Although his bone density test met the standard, the doctor only said he had a slight calcium deficiency. However, I still don't understand. This week, fish, shrimp, soy products, and animal liver from different factories are all eaten together. How could he be calcium deficient< br>

Details of ingredients

Low powder15 grams
corn starch10 grams
Eggs3 pieces
Fine white sugar50 grams
milk50 grams
butterthirty
Kraft cheese100 grams
lemon juice5ml

Technique

difficultybeginner
workmanshiproast
tasteSweetness
timean hour

Steps to make Perfect without cracking or collapsing [Light Cheese Cake]

1. Raw material diagram
2. Separate eggs for later use (ensure that the utensils are free of oil and water)
3. Mix and sieve low flour and corn starch for later use
4. Microwave butter for 1 minute and set aside
5. Heat cream cheese and milk over water and stir evenly until smooth and particle free
6. Add melted butter in 3 portions and mix well.
7. Take out the pot, add the egg yolk in 3 portions, and stir evenly
8. Add sifted low gluten flour and corn starch again
9. Stir until the egg yolk paste is delicate and smooth, and set aside for later use
10. Pour cold water into the baking tray, place it in the lower middle layer of the oven, and preheat it to 170 degrees. Whip protein cream: Drop a few drops of lemon juice into the protein, beat at low speed until coarse bubbles form, and add granulated sugar all at once
11. Drive at high speed until a slight pattern appears, then turn to low speed to sort out the bubbles inside. Drive until the protein cream forms a hanging triangular tip (wet foam), and it's done.
12. Mix the cheese batter and egg white cream evenly in 3 portions by flipping them up and down
13. Pour the mixed cake batter into the mold, gently drop it a few times to create large bubbles, and then put it into the oven
14. Water bath method at 170 degrees Celsius for 20-25 minutes, then rotate to 140 degrees Celsius for 50 minutes (pour cold water into the middle baking tray once)
15. This picture is baked using the water separation method
16. Remove the mold within 2 minutes after baking (cheese cake tastes better when refrigerated)
This time we used the water bath method for baking, it's not as delicate as usual!
18. Appreciation of finished products
19. Delicate and smooth, melt in the mouth
I hope it can bring you creative inspiration!