The most popular cheesecake (light cheese) recently

Overview

It is mainly used as a reference for novices and will be updated and released from time to time. Light cheese, already a classic and old product, has become popular all over China since last year. Fresh-baked cheesecake shops of various uncles and grandpas are popping up everywhere. Today I will make a detailed graphic tutorial to share with everyone. If the masters don’t like it, don’t criticize it. If you have any questions, you can reply in the post. I will reply when I have time, but please do not ask questions such as how much it costs. Recipe: (can make a 7-inch mold) A Anjia cream cheese 128g Anjia butter 57g milk 128g B cake flour 25g corn starch 12g C egg yolk 57g D egg white 115 sugar 71 tartar powder 1.5g

Tags

• baking
• breakfast
• afternoon tea
• birthday
• students
• butter
• cake flour
• corn starch
• cream cheese
• cream of tartar
• egg white
• egg yolk
• sugar
• milk

Ingredients

Steps

1. 1 Soften the cheese at room temperature and knead it. Add the cream and milk and mix it with water. Knead the cheese into small pieces. When melting, be careful not to stir too much to prevent excessive evaporation of water. When adding flour, the batter will be too thick. The ideal state is that the liquid will be slightly thin after melting. Use a whisk to lift it up and it can flow freely. Be careful not to exceed 75 degrees. If the temperature is too high, casein will become denatured. In summer, it can be slightly lower when the temperature is high. Usually, it is cooked until it feels hot to the touch but is 60 degrees Celsius as tolerated. Use a whisk to quickly break up the cheese and cook for another 1-2 minutes.

   

2. 2 Be careful not to cook it too hot. If it is too hot, you cannot add flour immediately. Otherwise, the starch will gelatinize and the batter will become sticky. When adding egg yolks in the next step, the mixture will be uneven and the quality of the cake will be seriously affected. Therefore, add the cake flour and starch at a temperature that is not hot (it is best to mix the cake flour and starch first and sift them) and mix until evenly dispersed. Do not stir too much to prevent the batter from forming gluten and making the cake taste delicate and unsatisfactory.

   

3. 3 Fold in the egg yolks and stir evenly. This step should be done quickly to prevent the batter from getting cold and affecting the quality of the cake. Therefore, add the cake flour and starch at a temperature that is not hot (it is best to mix the cake flour and starch first and sift them) and mix until evenly dispersed. Do not stir too much to prevent the batter from forming gluten and making the cake taste delicate and unsatisfactory. Strain through a sieve to make the cake more delicate.

   

4. 4 Beat the egg whites and sugar and cream of tartar until it is about 60% foamy, about wet foaming. It is best to add the egg whites, sugar and cream of tartar together (this way the egg whites will not be too fluffy, which is bad for the cake structure, and the cake will easily shrink after it is baked). It is appropriate to lift the egg whites with your fingers and they can still flow. This step is very important.

   

5. 5 Pour the cheese batter into the egg whites and mix evenly. Use the cutting and mixing method to avoid defoaming. After mixing, pour into the mold. This recipe can make 1 7-inch cake. Brush the cake mold with butter and line the bottom and sides with parchment paper. Then shake it lightly to remove larger air bubbles in the batter. Add 1 cm of water to a high baking pan and place it in the cake mold. Enter the furnace. In this step, the batter should not have large or many bubbles on the surface, the batter should not be too thick, and the batter should not be uneven after the batter is molded. The surface is fine and smooth. It shows that the degree of protein whipping has been successfully controlled.

   

6. 6 The oven should be preheated to 200/150 degrees Celsius in advance. Bake in the oven for about 20 minutes until the skin is colored and the temperature drops to 150 degrees. Then close the oven door and bake for about 40 minutes. When the middle of the cake is pressed with your hands, it is ready to be taken out of the oven. (The key point is to use high temperature and moderate coloring in the initial stage so that the cake skin will not crack and be beautiful. Baking at low temperature in the middle and later stages ensures that the cake has a delicate texture and does not shrink. Note that it should be baked in time after baking, and do not bake it for too long, otherwise the cake will easily shrink after it is baked.

   

7. 7 Remove from the mold as soon as possible after taking it out of the oven and apply a layer of transparent fruit paste, otherwise the surface of the cake will easily shrink and the beauty of the cake will be greatly compromised. The flavor will be better if it is refrigerated for a period of time before eating, and the cake will have better texture after being refrigerated.