Red velvet cheesecake
By VicentaLakin
If you've read my other recipe, Marble Light Cheesecake, you'll be curious. Why isn't it finished? I'm here today to solve the mystery. I call this cake "the phoenix." If you laugh, you understand. How many times does life need to be reborn to become human
Recipe Recommendations
- light cream 135G
- low powder 25g
- corn starch 15g
- cream cheese 200g
- eggs of 4
- white granulated sugar 75g
- red rice flour 1g
- Lemon juice or white vinegar 2ML
- salt 1g
- sweetening
- roast
- several hours
- senior
Steps for Red velvet cheesecake
1
Paper or tarpaulin is attached to the solid-depending mould and is placed in the back-up of the dish with water。
2
THE CREAM CHEESE IS PLACED IN A MICROWAVE-FRIENDLY CONTAINER, WITH A MASKED MICROWAVE FILM AND A ONE-MINUTE HEATING POWER OF 550 W。
3
Take out the egg and mix it evenly。
4
The cream was added three times, each with a flat mix of eggs。
5
In the small bowl, you put red powder, take 10 grams of top cheese paste and mix it with little spoons。
6
Low powder mixed with corn starch。
7
The powder is then sifted directly into the cheese paste of step 4。
8
It doesn't matter to have particles at this stage, if you can't see dry powder。
9
Separate protein and yolk. Put the yolk in the last piece of cheese paste. Protein is placed in water-free and oil-free containers。
10
A cheese paste mixed with eggs and added to the yolk can be circled, mixed into a smooth, fine, non-splattered paste and a light cheesecake yellow paste completed. I'm using Kiri's cream cheese. It's smooth and smooth. If you're using other cream cheese, you might have particles after mixing, so pass the cheese over
11
In protein, salt, lemonade (or white vinegar) and sugar are added three times, with a medium speed of electric omelet to the wet hair bubble of the big bend hook。
12
Take the last 10 grams of protein paste, put it in the red paste of step 5, and mix it into red tar paste。
13
One third of the 11th stage protein is taken, placed in the 10th stage of the yolk paste, plattered evenly with a razor (not cluttered, mixed with a scrunch). And then back to the proteins, you'll continue to tumble evenly with a razor. Light cheesecake's pasta finished。
14
Put the paste of the cheesecake in the mold, flatten it. With a spoon, the 12-step red chord protein paste is spread over the face。
15
Scratching with a spoon。
16
The pastry moulds (a dish with water) will be placed in the lower layer of the oven, which is pre-heated at 180 degrees, and the temperature will be adjusted to 165 degrees, baked for 15 minutes, then baked at 150 degrees for 30 minutes, leaving the oven. (Baking takes 45 minutes.)
17
This is the state of baking for 15 minutes。
18
This is the state of baking for 30 minutes。
19
This is the state before the furnace, and a little sticky is used to insert the middle of the cake with a bamboo sticker。
20
Two minutes after it's out, the cake will be separated from the mold and placed on clean oil sheets。
21
Strip。
22
Turn the cake over, cool it down, cut the skin with a knife, and show the flowers inside. It's cooled and stored。
23
Phoenix, do you like it
24
Because it's a delivery, so no cut。
25
Previously, there were cut-ups, as shown in the figure. It's a little Greek yogurt on the face of a light cheesecake. (Greek yogurt's square will be uploaded later)Red velvet cheesecake Make Tips
One, eggs, about 65 grams each. Soften the cream cheese with water insulation without a microwave. 3. No red powder can be replaced with cocoa powder, tea powder, etc., or can be omitted to make light-faced cheesecakes of the same quality. 4. The temperature and time of the bakery is for reference purposes only, and please adjust to your own oven. Five, if you're using a live bottom mold, you're going to have to pack extra layers of tin paper outside the mold to prevent the mold from entering the bottom。