As a heavy lover of "cheese", I have specially studied several ways to practice cheese, the best of which is the cheesecake, which is tender and moist to eat, and the taste is very light, just like pudding ~ so I began to collect the cheesecake method madly, until recently, I finally found a recipe, not only the steps are detailed and intimate, but also according to this recipe to make the cheesecake taste good, today I will share with you the method of this cheesecake Ha ~ The equipment that needs to be prepared are: 1, two beaters: one for making cheese paste, one for beating egg whites 2, egg splitter: for separating egg whites and egg yolks (of course, if you are skilled, you can also not use) 3, flour sieve: used to sift low powder and baking powder 4, electronic weighing: used to weigh the right amount of ingredients 5, measuring cup: used to weigh liquid 6, paper cups (I prepared 10 before, but not enough, so it is recommended that you prepare more Ha) 7, manual egg beater and electric egg beater 8, Rubber spatula: for mixing egg paste 9, 7-8 Xiaoice bags
by non-professional baking enthusiasts
Anjia cream cheese 0.22kg
Anjia Milk 0.26kg
Anjia lactic acid butter 0.1kg
Egg yolk 1kg
Flour 0.035kg
Corn starch 0.035kg
Egg white 0.16kg
Lemon juice 0.02kg
Sugar 0.135kg
1. 【Recipe for Cheesecake - Making Cheese Paste】First pour the prepared cream cheese into the beaten egg bowl and soften it naturally at room temperature. Soften it and add about 40g of sugar, stir together with an electric whisk to a smooth state (it is best to put it on the ice pack we prepared when beating cheese with an electric whisk, because the process of beating will rub and heat, affecting the normal work of the whisk).
2, [Cheesecake method - make cheese paste] After the cheese is beaten smoothly, separate 4 eggs with an egg separator, and then put the yolk into the cheese (egg white is left to make meringue), and beat it to a uniform state with an electric whisk (the egg yolk I added 4 times, add 1 egg yolk at a time, so that the electric egg beater can beat more evenly~).
3. 【Cheesecake preparation - make cheese paste】Next, add the prepared milk, lactic acid butter and an appropriate amount of lemon juice to the cheese paste, and slowly stir with a stirring tool to a uniform state.
4, [Cheesecake method - make cheese paste] Next, after mixing 35g of flour with 35g of corn flour, sift it together with flour into the egg yolk paste, slowly stir well until the egg yolk paste is smooth and delicate, and no particles can be seen (at this step, the cheese paste is basically ready, and then we will start making mering cream ~).
5, [Cheesecake method - make meringue] pour the separated egg whites into the egg bowl, first do not add sugar, with an electric whisk to beat into a coarse foam state.
6. 【Cheesecake preparation - making meringue】 Beat into a coarse soaked state and then start adding sugar (95g in total). Add 1/3 of the granulated sugar first, then adjust the electric whisk to medium and high speed to beat the egg whites in the coarse foam state into a delicate foam. Then add 1/3 of the granulated sugar and turn the delicate foam to the surface of the texture.
7, [Cheesecake method - make meringue] Finally put in all the remaining sugar, use the electric whisk to continue to beat the meringue to a wet foaming state, probably the meringue has lines and snow white smooth, when lifting the egg beater, the small tip of the hook with a little elasticity but the tail is slightly curved (I make it not obvious, I directly Baidu, everyone is alive to see Ha).
8, [Cheesecake method - make cheesecake] after the meringue is good, take 1/3 of the meringene into the cheese paste, mix evenly with a rubber spatula; then take 1/3 of the meringue added to the cheese paste, also use the rubber spatula to stir evenly, and finally pour the evenly stirred cheese paste into the remaining meringue, completely stir evenly until smooth and delicate particle-free (here you must remember to use the "flip" way to stir, do not use the way of drawing circles to stir, otherwise the beaten eggs will be easy to defoam, The cake will not be so fluffy, so be sure to remember yo~).
9, [Cheesecake method - making cheesecake] pour the cheese paste mixed with the meringue into the mounting bag, and then inject it into the paper cup prepared before, gently shake a few times, remove the bubbles in the cheese paste (the paper cup is 8 points full, don't forget that the cake will expand after baking.
10, [Cheesecake method - make cheesecake] After the oven is preheated for 10 minutes, put the paper cup into the middle layer of the preheated oven, heat up and down at 170 degrees, bake for 20 minutes (20 minutes can see the cheesecake with a little charred, but fragrant touch~).
1. The cake embryo that makes this cake I choose is the chiffon cake embryo, is there a lot of friends have seen it ~ the reason why I chose the chiffon cake embryo is because I prefer the soft, dense cake. The first time I tried a chiffon cake, I was so captivated by its light, moist, soft texture that I couldn't stop hiahiahia/ flowery face. So I would like to recommend it to everyone. In the earliest days, ordinary cake embryos were used, although the texture was also very soft and elastic, but it was still not as soft and refreshing as the chiffon cake embryos. 2. When making cheesecake before, I used Angel light cream and butter. One is because their light cream is easier to beat than ordinary light cream, and the shape of the cream is stable; second, because the taste of Anjia light cream is better, smooth, and there is an aftertaste in the mouth; and the raw materials of their home are non-artificial, and personally feel more at ease to eat. Oh, the butter mixed with Anja feels better than the president's, and the cake is so fragrant that the nose will fall off after baking, hahaha. 3. After the cupcake is baked, if you do not add a little decoration or small ingredients, it will appear more monotonous, you can add some small things to the cheesecake, such as green leaves, slender chocolate bars and other small things, slightly embellished, the cheesecake will become good looking ~ (this time can give full play to everyone's imagination Yo) 4. If the cake is baked, it means that the previous cup is too full, 7-8 points can be full, I have also been very greedy a few times before, pretending too much, and the result is overflowing, some like a small yellow mushroom, making people cry and laugh ~ so everyone must remember 7-8 points full of yo ~
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