Cheesecake
By VicentaLakin
In the words of rice, cheesecake is the king of cake and her favorite. For her, I started to learn how to make this cake that I love now. Soft and fragrance, thin and wet, and ready to enter. It's both visual and verbal. Even the hamsters at our house are fed up! The first time she did it, she searched the box, found Tama, and she wrote a special detail, using her experience. My family's praise also increases my confidence, but it can be done differently because of the different methods and temperature of the oven. In short, practice is of paramount importance. Feel your own way。
Recipe Recommendations
- cream cheese 250 grams
- low-gluten flour 50 grams
- sugar 90 grams
- milk 100 grams
- butter 60 grams
- vinegar few drops
- milk fragrance
- baking
- several hours
- ordinary
Steps for Cheesecake
1
Get all the food ready
2
Put hot water in one pot and add cream cheese and milk to another oilless, waterless stainless steel pot, evenly mixed with no particles
3
Separate the yolk from the egg clean, and place the egg clear in another oilless, waterless stainless steel pot with spare. The yolk is added to the mixed cream cheese, one enters, evenly mixes, and then a second yolk is added until all is completed, evenly mixes。
4
Add butter evenly until the butter melts
5
Remove the stainless steel basin of cheese paste from the water basin and add sifted low-banded flour to mix evenly
6
Add sugar to the egg
7
With an egg-beater, high speed and low speed to wet hair bubbles
8
Wet proteins will be ready until we get to the point where an eggbeater appears to have a soft hook. You can't fight too hard, so the cake can crack。
9
Put a third of the protein in the paste. Lee
10
It's flat, it doesn't mix, it's got to flip up and down, it's got its left hand around the basin, and it's gonna flip to the left until it doesn't see the protein paste
11
Put all the rest of the protein in the paste
12
It's a plattered paste
13
At this point, insert the oven into the bottom of the oven, pour the boiling water into the oven, pour two thirds of the oven, and heat up and down at 180 degrees for 10 minutes
14
Pour a little corn oil inside the 6 inches and brush the bottom and edge with a brush
15
The mold is glued to oilpaper, so the cake can't shrink, and the cake can be deformed when it cools
16
Throw the pasta into two six-inch molds. If you fall in one, the cake is too high, and it's not good to cut out, and my oven has two six-inch molds on the table, shakes the mold, shakes the air bubble, ready for the oven
17
Put it in the oven, bake it for about 25 minutes, and then put tin paper on the cake, or it'll turn black. " Time depends on your home ' s oven, at which point you must keep an eye on the oven and keep an eye on the top of the oven " , followed by an upper and lower fire to 140 degrees and another 40 minutes. Don't take it out immediately after roasting, and put it in the oven for 30 minutes。
18
When it's out of the oven, it's easy to get rid of the chassis with one hand. When you eat, rip the paper off。
19
Product Advantage
20
Product Advantage（这是倒扣后脱盘的成品）
21
Tastes good, let's have a slice while it's hot
22
It's better to freeze the fridge in the summer. But when it's hot, it's soft. My rice likes hotCheesecake Make Tips
A: WHEN YOU DO IT FOR THE FIRST TIME, YOU CAN CUT HALF, TRY IT, SO YOU CAN USE A 6 INCH MOLD, AND YOU CAN HAVE A GOOD TASTE OF A COOLER IN THE SUMMER. D: IT'S HARD TO CUT WHEN IT'S HOT。