Cheesecake
By VicentaLakin
When I disemboweled, I accidentally stuck the knife in it and broke it. It's been a long time since I ate a cake, I thought, dragged a sick body, worked a little hard, made a cake and a cookie. It's been a long time since I've been ready to touch the oven again. You can't think about it without eating. Making cakes on your own is like all kinds of grandpas, grandmas, uncles, aunts. Maybe that's why you cook with good food. The new oven has already expired and the temperature is mastered. From these cakes, the temperature is normal, just because too many formulations are inaccurate, and the raw materials and ovens vary so much from author to author, that the formulation is inaccurate, and the failure rate is high if the formula is fixed. So every time I use the oven, I look through every step of the formula, think through it, and then look at all kinds of formulas. It would be a bit troublesome, but the failure rate would be significantly reduced. If it is a baker, it is strongly recommended that it not be easy to do it, let alone modify the formula. For lack of proficiency in ovens, raw materials and techniques, it is difficult to grasp every step, sometimes only one step at a time, which leads to a failure. This time I didn't put the mold directly in the water-filled grill. Two layers of tin paper were packed and placed on the grilled web. It's a little wet at the bottom, but it's much better than just putting it in the water. The reasons for this are approximately one: tin paper is not waterproof. More or less, there's still water vapour coming in. I put oil paper on the bottom in order to get rid of it. The pre-heated cooling of oil sheets makes them softer and steam, which results in wetting of the bottom of the cake。
Recipe Recommendations
- cream cheese 100 grams
- butter 30 grams
- milk 50 grams
- egg yolk of 3
- low-gluten flour 15 grams
- corn starch 10 grams
- vanilla extract appropriate amount
- protein of 3
- lemon juice few drops
- white granulated sugar 50 grams
- milk fragrance
- baking
- an hour
- simple
Steps for Cheesecake
1
I. Cheese paste: One, yolk and protein, respectively, are inserted in clean containers (containers are kept dry and free of water and oil). Butter insulation melts back up。
2
When the water in the pot is burned to the touch of the hand, the milk insulated water is poured into the cheese so that it is free of particles. The protective film is placed in the freezer to cool or to leave the fire directly, so that the temperature is reduced and it becomes thicker。
3
The cheese milk is mixed three times with melted butter, evenly mixed
4
Add vanilla and evenly。
5
The yolk was added three times and the mix was even each time. Let's move fast and smooth the yolk。
6
It's a sift of low powder and corn starch mix。
7
ii. Protein hair: 1. When proteins are added to lemonade (white vinegar) into thick bubbles
8
The extent to which white sugar is humidly blubbered is close to neutral blubber twice
9
The protein paste was added to the paste three times in a lightly and evenly blended。
10
To get rid of the mold, the cake simulator can be covered with oil and butter。
11
Pumping the cake into the mould full of eight points (a little more than six inches, so it's fine), bumping a few times, filling the oven with 85-90 degrees of hot water, putting the mold in the bowl or putting a grill on the grill, and 150 in 40 minutes on the surface and then turning 130 in 40 minutes。
12
Cracking with hands on the face of the cake, with elasticity and no flabby feeling, while there's a slight disfigurement around the paste of the cake, which is already baked. You can also insert the cake with a bamboo sticker and pull it out when it's not sticky. If the surface is too light, heated with an upper tube for five minutes, until satisfactory colour。
13
Once the cake is taken out, it will be separated by two minutes, and at this point the deformed cake will be very beautiful and will not shrink. Put the cake upside down, tear the bottom of the paper, put it in the cake box, so that it can be put into the fridge for three hours, and for the sake of the cake's face, it can be filled with transparent fruit glue on the face of a cake that is not completely cool。Cheesecake Make Tips
First of all, it is important to understand that a light cheesecake is not strictly a cake, but is actually more similar to a baked egg custard. The amount of flour used in a light cheesecake is very minimal; in fact, some recipes substitute cornstarch for flour entirely. We all know that using flour in a cake helps it hold its shape. However, the structure of a light cheesecake relies on the coagulation of the eggs after baking. Even so, light cheesecake still retains a cake-like texture. This is mainly because the beaten egg whites form a fine, porous structure, which allows the texture of the light cheesecake to remain as delicate as a regular cake, even without flour or with very little of it.
The main reasons for the failure of a light cheesecake are roughly as follows:
1: The egg whites were not beaten enough or were beaten too much (over-beaten).
2: The paste made of mixed cheese and milk was not refrigerated until it reached a thick state.
3: The cheese and milk mixture was not mixed evenly with the eggs.
4: The oven temperature was too high.
5: Uneven heating on the top of the cake.
1] When beating egg whites and sugar, they must be beaten until stiff enough so they do not easily deflate. If the egg whites are beaten too much, they will lose their stickiness, become very light, and cannot be mixed evenly with the egg-milk batter. The cake will also crack easily during baking.
2] The mixture of cheese and milk becomes thin and must be refrigerated to thicken. A batter that is too thin will become light, will not mix with the egg whites, and will sink to the bottom of the egg whites.
3] Failing to mix the egg whites and the egg-milk batter evenly is a primary reason for light cheesecake failure. The baked cake will be uneven from top to bottom.
4] One of the keys to a successful light cheesecake is to start baking at a low temperature with the baking pan filled with water, which ensures the cake has a moist and smooth texture. If baking starts at a high temperature, the porous structure within the egg whites will cause the cake to expand during baking; if the temperature is too high, it will expand to the point of bursting.