Cheesecake
By VicentaLakin
The cheesecake was a cake that I made when I had contact with the first one of the bakers, and that gave me greater confidence in continuing to bake, but it was never done again, because of the high heat, it was not done for a long time, and it used the newly arrived Demonco oven, the temperature was not controlled, and the surface was cracking, but it tasted really good, it tasted good, it tasted good, the entrance melted。
Recipe Recommendations
- cream cheese 100 grams
- milk 50 grams
- butter 30 grams
- egg yolk of 3
- low-gluten flour 15 grams
- corn starch 10 grams
- protein of 3
- lemon juice few drops of
- fine sugar 50 grams
- sweetening
- roast
- an hour
- ordinary
Steps for Cheesecake
1
(b) The pre-painting of moulds with butter
2
Cheese with milk, insulated water with smooth and non-particleed water, and be careful that the fire is slowly heating
3
(b) The melted butter is added in three parts, evenly mixed
4
Add egg yolk in a row and one mixed, and move quickly to mix the yolk
5
(c) Sifted low-banded flour and corn starch, evenly mixed
6
A few drops of lemon juice were added to the protein, three drops of fine sugar were added and sent to wet hair bubbles
7
(b) Take one third of the protein cream to the cheese yolk paste, evenly with a razor, and then take the remaining half of the protein cream and continue to be even until it is not seen
8
It's pouring into the protein cream basin, and it's continuing to mix evenly
9
Pumping cheese paste into a cheese mollusk, bumping a few times and blowing bubbles
10
The oven is preheated at 150 degrees, the dish is filled with water, the cheese mold is placed in the oven, the water is soaked 150 degrees and 30 minutes in colour, and then 120 degrees and 30 minutes。Cheesecake Make Tips
1. Do not beat the egg whites too stiff; beating until soft peaks form is sufficient, otherwise it will easily crack. 2. Pay attention to the folding technique to avoid deflating the mixture; the batter should be folded evenly until smooth, otherwise it will affect the texture. 3. The baking temperature and time need to be adjusted according to your own oven. Since a new oven was used this time and the temperature was set slightly too high, the surface of the cheesecake cracked somewhat. 4. When cutting, you can soak the serrated knife in hot water or warm it over a low flame; this will result in neater slices.