Cheesecake
By VicentaLakin
Cheesecakes, cheese, cream, butter, homemade vanilla sugar. It's just material
Recipe Recommendations
- cream cheese 120 grams
- butter 30 grams
- light cream 25 grams
- milk 50 grams
- low-gluten flour 15 grams
- corn starch 15 grams
- egg yolk the 3
- protein of 2
- lemon juice few drops of
- Homemade vanilla sugar 50 grams
- strawberry several
- sweetening
- baking
- several hours
- ordinary
Steps for Cheesecake
1
All the ingredients can be made of six inches of cheesy. Prepare all materials: eggs removed from refrigerator freezer, cheese softened early at room temperature
2
Take the cream cheese, put it in the tub, crush the big cheese on the back of the spoon
3
The amount of butter and milk is measured and placed in a bowl that can be used in a microwave. Put it in the microwave, heat it up for about 20 seconds, and most of the butter melts, with the remaining temperature, and then melts the remaining butter and mixs it evenly
4
Prepare a slightly larger basin, pour hot water, not too hot
5
Put the pelt of cheese on the hot tub, hit the egg with hand, soften the insulated water, and hit the slide
6
Put melted milk mixed into cheese. Basin Medium
7
It's evenly mixed with a manual omelet
8
25 grams of light cream added to the cheese paste, evenly mixed with a manual omelet
9
Low-banded flour and corn starch, mixed through the sift and poured into the cheese paste. Medium
10
Hand-to-hand egg-to-eater slightly mixed to no flour particles
11
One at a time, one at a time, and each at a time, you mix it evenly, and then you add another
12
Take two proteins and put them in a clean pot with no oil or water
13
Let's start with some lemonade
14
An electric omelet, low-speed to a thick bubble, adding about a third of the sugar
15
Continue low-speed proteomics, until the protein foam is fine, adding about a third of the sugar, then continue low-speed strokes, until there is a visible pattern, then add the rest of the sugar
16
The protein for the cheesecake just needs to get to the wet hair bubble. Pull up the egg-beater, and the proteins have a small, low bend, that's all。
17
Take one third of the protein, add it to the cheese paste and mix it evenly with a razor
18
The cheese plows back into the protein basin, flipping from the bottom with a razor, evenly mixing。
19
A 6-inch round modulus base is covered with oil paper, an oven preheated at 160 degrees, a volume of water pouring into the oven about 2 cm high, and a bath is baked for 60 to 80 minutes. Depending on the individual oven
20
When the cheese cake comes out of the oven, it doesn't have to be buttoned, it cools a little bit, and when the edge of the cake is separated from the mold, it shakes softly, it's 6 inches deep, and I don't need tin paper. If it's a live bottom cake model, you need to wrap it in tin paper to prevent water from entering
21
The cheese that goes off, the fridge freezes for a few hours
22
Surface decorations: cut the little strawberries, pick the same size of each strawberries in the middle, and lay them on the surface of the cheesecake
23
When you cut the cake with a knife, you dip it in the hot water, dry the surface, cut the cake while the blade's still hot, make it smoother and don't cut the cake
24
A light cheese in the sun. 50 grams of sugar is sweet enoughCheesecake Make Tips
Whipping egg whites, always use low speed, ensures that the egg whites are more stable when whipped to soft peaks and less likely to collapse. I use the lowest setting on the electric mixer for the entire process.