6 inch light cheese cake
Cheese Cake,For a long time,I took advantage of the weekend to fulfill my wish.Previously, I searched the Internet for a lot of cheese cake practices,I was dazzled,When you think about it carefully, there are only a few kinds of ingredients,The production methods are similar,Then according to your own feelings,Follow the gourd and draw the gourd.To create a light and light taste,Increased the amount of powder without authorization,Therefore, the consumption of milk has been increased accordingly,It doesn't shrink after baking,It's tender, but it also has a small crack,However, the moist and soft taste melts in the mouth,Small defects sufficient to make up for cracking.
Step 1 . Prepare materials. Protein isolate and egg yolk, cream cheese softened at room temperature in advance.
Step 2 . Add lemon juice to the egg white, add sugar in several times, and beat until the wet egg white cream. It is said that this can prevent the cake from cracking. I played a little more carelessly, and I was almost dry. Put it in the refrigerator for cold storage.
Step 3 . Beat the softened cream cheese until it is free of particles, add milk and light cream and continue to beat until it is even and smooth.
Step 4 . Then add egg yolk and stir well. At this time, you can preheat the oven and set it to 160 degrees.
Step 5 . Sift in cake flour and corn flour and mix them into a smooth, non granular cheese paste.
Step 6 . Take the protein cream out of the refrigerator and add the cheese paste twice.
Step 7 . Quickly turn it into cake paste and put it in the refrigerator for refrigeration.
Step 8 . After putting the cake paste in the refrigerator, prepare the mold. The 6-inch loose bottom mold is wrapped with tin paper, and the inner wall of the mold is smeared with a layer of butter for anti sticking.
Step 9 . Pour the cake paste into a 6-inch mold.
Step 10 . Pour warm water into the baking pan, and put the mold directly into the baking pan, 160 degrees for 60 minutes, which is what it looks like to bake for 40 minutes.
Step 11 . After 60 minutes at 160 ℃, turn off the oven and let the cake cool naturally in the oven for 20 minutes, and then put it at room temperature to continue cooling. Don't hurry to demould.
Step 12 . After completely cooling, slowly demould the cake. At this time, the cake is very tender and trembling after demoulding. If you want to taste better, you can refrigerate it for 2 hours before eating.
* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!
