Cheesecake

Tomo has been cracking on cheese cakes for a long time, and it was not until recently that more satisfactory cakes were sprung. For such cheese cakes, I was not perfect, mainly with cracks and retrenchments, and I tried a lot of squares and temperatures, not too stable, and it was only after repeated bumps that I found formulas and formulas better suited to my machine. Here, she shares her experience with you for so long, not necessarily a theory, but a little bit of my own heart, hoping to help you, say something wrong. One, about formulas, there are many different formulations on the Internet, who can't say whose formulations are good, whose formulations are bad and whose tastes are different, so, for example, the formulas are a certain increase or decrease in their tastes. Secondly, with regard to temperature time, Momo-Too has been crouching on this place, each home oven has at least a temperature difference and a firepower problem. The old version of her home is longer, relatively ordinary ovens are more powerful, and the color is much faster, so, often, I'll put tin paper on it midway or add a grill at the top to keep it off fire, and you'll always remember one thing about temperature and time, just for reference. Time and temperature must be adjusted over and over again in order to better find the time and temperature suitable for their own machines. Thirdly, with regard to the back-up of the water, the problem is that, after finding the right temperature and time, the back-up problem has been shrunk again. On this issue, there are two statements on the Internet, one disemboweling after two or three minutes from the oven, and the other taking off after half an hour from the oven. For me, the latter approach is preferred, because the same formula, the same time, the first method, the first method, the second method, the other method, the latter method, the latter method, the latter means nothing. 4. The choice of molds, whether it is a non-sticky or sticky one, is better to include a round of non-sticky paper, not only for ease of demodeling, but I feel that in the final time, unsticked paper helps the cake to stand up and not to fall back. Oh, Mom's personal summary is not necessarily the right theory for everyone to be involved. The cheesecakes are delicious, greasy, believed to have eaten, and the cheeses are good, eat more and be nutritious