Japanese light cheese cake
Ingredients: low-gluten flour,cornstarch,milk,cheese,lemon juice,protein,sugar,cream of tartar,egg yolk
Recipe Recommendations
- cheese 200g
- milk 128g
- low-gluten flour 26g
- cornstarch 14g
- egg yolk of 4
- lemon juice 1/4t
- protein of 4
- sugar 86g
- cream of tartar 1/4t
- sweetening
- baking
- an hour
- ordinary
Steps for Japanese light cheese cake
1
Cut creamcheese into small pieces, add milk and soak for 30 minutes. Unsalt-free butter is thermally insulated and water-soluble.
2
Soak for 30 minutes, heat over hot water, stirring while heating until there are no particles, then add the melted unsalted butter and mix well, turn off the heat and let cool slightly.
3
Unsalt-free butter is thermally insulated and water-soluble.
4
Sieve in low-root flour and cornflour and mix well.
5
Add egg yolks and mix well.
6
Finally add lemon juice and mix well. At this time, the batter is smooth and free of particles. If small particles are still found, you can sieve the batter into a clean mixingbowl and mix it with the meringue later.
7
Mix 1/3 of the egg white with the batter, then pour the batter back into the meringue and mix gently until it is a single color.
8
After beating the egg white until rough and frothy, add the tartar powder and beat well.
9
Add sugar three times and beat until you are firm. Lift the mixing head, and the peak of the egg white will droop. I beat the egg whites at high speed for 1 minute each time for the first two times, and beat at low speed for the third time until the desired hardness. This can prevent the egg white from having large bubbles, and the cake made is soft, fluffy and fine, and has a good appearance.
10
Pour in the mold, then pick up the mold and tap it a few times on the "wooden table".
11
Using steaming and baking method, place a round mold on a baking sheet with hot water, place it in a preheated baking oven and bake at 170c for 15-20 minutes until the surface is colored, then adjust to 150c, open the baking door until the heating indicator lights up again, close the baking door, and bake for 40 minutes. In the last 10-15 minutes, pay attention to the color water of the cake. If you have reached the color water you want, add tin foil to the cake surface to avoid the cake surface being too dark.
12
After baking, place it on a rack and let it cool for a while. Use a knife to open the edge of the cake and the mold (actually, it won't be too "crazy"). I just hope that the cake will settle more beautifully after baking. Then carefully remove the mold. (Be careful of the heat)