Cheesecake

By VicentaLakin

Cheesecake
I used to chew three cheese cakes in one night, and my girlfriend loved it, and it was a small oven, one at a time, and the cheese itself was a cake that needed a cold and slow roast, from preparation until it was done, on average for two hours, from 6 p.m. to 12 a.m., and I'm not happy in the kitchen, and I'm not aware that time is running out, and it's kind of crazy to bake。

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Steps for Cheesecake

  • Make Cheesecake step 0
    1
    Prepare all the ingredients。
  • Make Cheesecake step 1
    2
    Separate yolk and protein and ensure that the protein basin is free of oil and is not adhesive to yolk。
  • Make Cheesecake step 2
    3
    Butter cut small blocks of water melt into liquids。
  • Make Cheesecake step 3
    4
    Cream cheese and milk insulated water are mixed manually with an egg-cutting device to the form of no particles。
  • Make Cheesecake step 4
    5
    In three minutes, the melted butter is added and the mix is even。
  • Make Cheesecake step 5
    6
    The egg yolk is added in stages, and each egg yolk is to be completely even before the next accession can take place。
  • Make Cheesecake step 6
    7
    It sifts low-banded flour and maize starch and mixs it into dry paste。
  • Make Cheesecake step 7
    8
    At this point, you can see that the mixed yolk paste is particularly delicate。
  • Make Cheesecake step 8
    9
    The proteins were added to the fine sugar three times and were distributed to the wet hair bubble with an electric puncher, i.e., the egg was lifted to the lower vertical triangle。
  • Make Cheesecake step 9
    10
    Take a third of the protein to the yolk paste, and cut it evenly。
  • Make Cheesecake step 10
    11
    Put all the mixed yolk paste in the protein paste, evenly。
  • 12
    I put two cakes in two ovens, so I can only see one in the picture。
  • Make Cheesecake step 11
    13
    Under the oven, fire up and down, water baths are baked, first on the surface for 20 minutes at 160 degrees and then at 140 degrees for 60 minutes. The dish is replaced with water every 20 minutes during the turn of temperature, with appropriate cooling with ice。
  • Make Cheesecake step 12
    14
    It's easy to get out of the mold when it's cold, and it's better to eat after a night。

    • Cheesecake Make Tips

    1. THE MOLD USED IN THIS PAPER IS THE GOLDEN CHEESE MOTION OF THE UN 20012 AND THE FORMULA USED HERE IS JUST TWO CHEESECAKES. IT'S BETTER TO MAKE A LIGHT CHEESE BASE MOLD THAN A LIVE BOTTOM MOLD, BECAUSE IT'S EASY TO GET WATER IN IF IT'S NOT HANDLED PROPERLY, RESULTING IN A PUDDING LAYER OF CAKE. 2. THE SIZE OF THIS ELLIPSE IS EQUAL TO THE SIZE OF THE 6-INCH CIRCLE MOULD. 3. THE BEST WAY TO MAKE A CHEESE CAKE IS TO USE NON-MOCKED BUTTER, WHICH IS TYPICALLY COATED ON THE INTERIOR WALLS. 4. THE PROTEIN IS ONLY WET ENOUGH TO OVERSPREAD THE SURFACE AND CAN BREAK IN THE BAKING PROCESS. 5. CHEESE CAKES MUST BE SLOW AND COLD, WITH HIGH TEMPERATURES CAUSING THE FACE OF THE CAKE TO CRACK, AND ICE ADDED MIDWAY TO COOL WATER IN WATER BATHS. SIX, CHEESECAKES ARE NOT REBUTABLE WHEN OUT OF THE OVEN AND CAN EASILY FALL OUT OF THE SIDE OF A SOLID BOTTOM WHEN IT IS COLD. IT'S BETTER TO EAT AFTER A NIGHT OF COLD CHEESE。

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