Mini light cheesecake
Overview
For those who like baking, the happiest thing is to maximize the use value of a mold and change it to make different types of things. This not only saves costs, but also uses it efficiently. Just like this pig mold, I used it to make madeleines last time. But when you don't want to eat madeleines, you can also use it to make something else, such as today's cartoon light cheese. Usually, every time I eat a 6-inch cheesecake, I always feel a little guilty. After all, the calories are there. In order to have a satisfying meal while controlling the high calories and controlling your weight at any time, you might as well try this mini light cheesecake. 1/3 of the ingredients for a 6-inch light cheesecake is enough to make 8 mini piggy cakes. Even if you eat 8 of them in one go, it is equivalent to eating a 2-inch cake. After conversion, it feels like you can eat it with all kinds of indulgence.
Tags
Ingredients
Steps
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Prepare all the ingredients and melt the butter in hot water until it becomes liquid and set aside.
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Separate the egg whites and egg yolks to ensure that there is no water or oil in the egg white basin, and there is no trace of egg yolk on it.
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Add cream cheese to milk, stir in warm water with a hand mixer until there are no lumps.
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Add the melted butter liquid in 2 portions and stir evenly.
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Add egg yolk and mix well.
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Sift in the low-gluten flour and cornstarch and stir evenly.
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Set aside the mixed egg yolk paste.
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Add the fine sugar to the egg whites in 3 batches, and beat with an electric egg beater until wet peaks form, that is, when the egg beater is lifted up, a large vertical triangle forms downwards.
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Take 1/3 of the egg whites into the egg yolk bowl, cut and mix.
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Pour all the mixed egg yolk batter into the egg white batter and mix evenly.
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Pour the mixed cake batter into the mold, tap it gently on the table twice to knock out big bubbles, put the mold into a baking pan filled with water, and bake using the water bath method.
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On the lower shelf of the oven, heat up and down to 140 degrees for about 60 minutes.
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Invert the baked cake into a plate and take it out easily. After it cools down, melt some chocolate over water and outline the eyes and nose.
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For the blush part, use strawberry powder mixed with a little water and then paint it on. If you don't have strawberry powder, you can also use beetroot powder or pink chocolate instead.
