Cheesecake
By VicentaLakin
It is mainly a reference for starters and is not regularly updated for publication. The cheese, which was already a classic old product, has been raging all over China since last year, with all kinds of uncles and grandfathers now cooking cheese cakes. Today we'll share a detailed curriculum with you. The masters don't like it. If you have any questions, I'll answer them, but please don't ask a question about how much to sell. Formula: (can make a 7-inch simulator) AAAAAAAAAAAAAAAAAAAA)AAAAA
Recipe Recommendations
Steps for Cheesecake
1
The cheese chambers are softened and dissipated, adding cream milk to melt, squeezing the cheese into small blocks, so as to prevent excessive water evaporation from being too dense when added to the flour. Ideally, the liquid is thin when the melting is complete, and is free to flow with an egg pump, not more than 75 degrees of temperature, too high, and a slightly lower temperature in the summer. It is usually 60 degrees when it feels hot in the hand but when it can be tolerated, with an egg-beating fast-dispersed cheese, and a further one to two minutes。
2
Here, be careful not to be too hot, if it is too hot, to add flour immediately, otherwise the flour will be paste, the paste will become sticky, and the next step, when the egg yolk is added, will be uneven, seriously affecting the quality of the cake. So, low powder is added at a temperature that doesn't burn, and the starch (which is better mixed with the starch) spreads evenly, so it doesn't get any more mixed up, so it doesn't get any tweaked up, and the cake's taste is so delicate。
3
Plug it into the yolk and mix it evenly so that the paste doesn't get cold enough to affect the quality of the cake. So, low powder is added at a temperature that doesn't burn, and the starch (which is better mixed with the starch) spreads evenly, so it doesn't get any more mixed up, so it doesn't get any tweaked up, and the cake's taste is so delicate. And by filtering it, it makes the cake more delicate。
4
It's important that proteins with sugar tower powder reach 60% of hair, about wet hair bubbles, preferably proteins, sugars, turbo powder join together (so that the protein doesn't have too loose hair, it's bad for the cake tissue, and it can shrink when the cake comes out), and it's still appropriate to lift the protein with the finger。
5
The cheese paste is evenly mixed into the protein, using a cut-off method to avoid bubbles, and when mixed into the mold, the formula is made a seven inch. Cake simulators need a layer of cream and oil paper on the bottom and side. Then a small shock was made to remove the larger bubble of the paste, to take a high dish with a centimetre of water and put it in a cake mold. Get in the oven. This step is based on the fact that there are no large or larger bubbles on the surface, and that the paste is not too thick and the paste behind the paste is not flat. The surface is thin and smooth. This indicates a more successful understanding of the extent of protein loss。
6
The oven shall be preheated 200/150°C in advance, for approximately 20 minutes to be roasted on the surface of the surface of the surface, and for approximately 40 minutes to be roasted on the door of the oven, and to be released when there is flexibility in the middle of the pressured cake. (The key point is that the initial fire is warm and moderate, that the skin of the cake is not broken and beautiful, that the mid- and late-term is low-temperature baked, and that the cake is delicately organized and does not shrink. Be careful that the roast is prepared in a timely manner and not for too long, otherwise the cake will contract。
7
When you're out of the oven, you get rid of it and you get a glass of transparent ointment. Otherwise, the paste's surface is wrinkled and the beauty of the cake is compromised. It's better to freeze for a while before eating, and it's better to make cakes。