Cheese cake, derived from the English cheese cake, Orientals generally do not eat too thick texture of cheese products, so the common market is a light cheese cake.
This time the formula combines the experience of Junzhi and Yuan Pig Pig, two baking masters, and the finished product looks good~
8-inch cake, is not more weighty than the commercially available 6-inch cake ~ gaga ~
Cut into pieces and drip look - the cheesecake skin has characteristic pleats and wrinkles, brushed with the classic "mirror" small decoration ~ ~
The practice of mirror pectin is very simple, and I will say ~later
As long as there is a foundation for making chiffon cake, cheesecake is also easy to take down
Cake ingredients (8-inch cake mold): 240 g cream cheese, 50 g butter, 120 g pure milk, 70 g low gluten flour, 20 g corn starch, 75 g caster sugar, 4 eggs.
Mirror gum material: 2 tsp of commercially available pineapple jam, 1 tsp of water
The picture below is part of the material used this time, and the blue lid glass bottle in the middle is cream cheese
Preparations:
1, As with making a chiffon cake, first separate the egg whites and yolks and put them into a water- and oil-free container.
2. The butter melts into a liquid state.
Production process:
1. Put the cream cheese and milk together in a blender and stir into a particle-free paste.
2. Pour the stirred cheese and milk into the container and stir well.
3: Add the egg yolks four times (add one at a time for the four egg yolks), stir well and add the next one.
4. Add the melted butter and continue to stir well.
5. Sift in a mixture of low gluten flour and corn starch, stir well while adding.
6. Stir the batter in the refrigerator and refrigerate until thick.
Now start processing the mold and beating the egg whites
1, this time using a golden non-stick solid bottom cake mold, smeared with a layer of solid butter at the bottom. If it is a live bottom mold, it is also necessary to wrap the tin foil at the bottom of the mold to prevent leakage.
2. Cut the oil paper into a circle the same size as the bottom of the mold and attach it to the butter. This step can be omitted for a live-bottom mold.
3, Add caster sugar to the egg whites three times and beat with an electric whisk to 9 dispensers.
4, this step is the same as the chiffon cake method, one-third of the protein paste is added to the egg yolk paste, and then the remaining two-thirds of the protein paste is reversed
5, stir up and down evenly, do not stir. The mixed cheesecake paste is slightly thinner than the chiffon cake paste, but it should not be too thin, and the cake paste dripped with a spatula will not disappear quickly.
6, the cake paste into the mold, the oven 125 degrees preheat, in the bottom layer inserted a baking dish filled with water (water depth of about 1 cm), the penultimate layer put the baking net, put on the cake mold.
Bake for about 60-70 minutes.
Just baked, very full look ~\(^o^)/~
The cheesecake does not need to be dried upside down to cool, nor does it need to be broken, just cool to room temperature.
When the cake is dried, you can make mirror pectin.
1, 2 teaspoons of pineapple jam, add 1 spoonful of water and stir well. Heat in microwave for about 30 seconds until boiling.
2. Strain out the pineapple pulp.
3, hot mirror pectin is relatively thin, dry to room temperature.
4, mirror pectin at room temperature should be a standing container can flow slowly gelatinous, too dry is not conducive to smearing, too thin will wet the cake affect the taste.
When the cake is drying to room temperature, you can brush the mirror pectin.
After cooling the cheese cake will be slightly retracted, note that the retraction is not collapsed Ha ~ around a circle will automatically release the mold,
The bottom is paved with oil paper in advance, and simply hold the cake and turn the mold upside down to completely release the mold.
The skin appears with wrinkles peculiar to cheesecake
Brush the room temperature pectin onto the surface of the cake and refrigerate for more than 4 hours to taste best
The taste of cheese cake is more moist and soft than that of chiffon cake, and the cream cheese is closer to the taste of yogurt, with a special aroma,
Melts in the mouth, rich in nutrients, very suitable for children ~
Tips:
1, because the cheese is relatively heavy, in order to prevent cake stratification during the mold baking process, it is necessary to refrigerate the cheese paste to a thick consistency, so that the cheese can better adhere to the protein paste as a support.
2, the production process of the chiffon cake is still relatively confused children's shoes can refer to the previous "orange fragrance basic chiffon" sticker.
3, the cake that cannot be eaten at one time should be refrigerated in the refrigerator, and try to eat it within 24 hours.