Cheesecake

1

Prepare materials and tools

2

Three eggs, clear. (Note: Protein is placed in a water-free and oil-free container, where the egg is frozen in the fridge for a while, which is more delicate and stable and difficult to absorb)

3

We'll evenly mix cheese and yogurt with the infusion machine

4

That's it

5

Then we'll split the yolk three times and put it in the cheese paste

6

Butter is melting

7

Live bottom molds, with butter on the bottom and around

8

Put butter in the yolk cheese paste and mix it up to no oil. Star

9

Sift in low-strength powder, mixing to no particles. ♪ I'll make some ♪

10

The omelette came out of the fridge, and it started working on protein cream. I'll clear the egg bowl. I'll put it in a bowl of ice water

11

A few drops of white vinegar were added to the egg cleaners, and three times the sugar was added. High-speed distribution, with one third added for the first time to a thick bubble, one third added to a thin bubble for the second time and one third added to a thin foam。

12

After the end of the lineage, a low-speed mix (preventing excessive proteomics while making protein cream more subtle). The lifting of protein cream on the head of an eggbeater would be on top of it, with a length of about three to four fingers being the right level (in the search for protein cream, switch off the eggbeater, double the head of the eggbeater in the cream, gently lifting it). The shorter the protein cream left, the higher the level of the blast, the greater the risk of fragmentation。

13

It's done

14

In three minutes, you'll add the chorded protein cream to the yolk cheese paste, with the flipping technique, the light, the quick mix of the cake. "You can't mess around."

15

The cake is ready, it's loaded with a live bottom mold, and it shakes off the bubble。

16

The outer part is wrapped in tin paper and placed on a hot-water grill (water bath). It is then placed in the first layer of the pre-heated oven, with a fire of 150 degrees and 60 minutes. The cake is coloured and covered with tin paper to prevent over-colored。

17

When you're done, the cake starts to snap, if it's colored, then you put a layer of tin paper on it, and then you bake for another 30 minutes, if it's not done, and then you suffocate for another 30 minutes

18

I'll freeze the fridge for four hours

19

Cut sharing

20

It's finished. It's delicious

1, Splash of protein cream: don't beat too hard, about seven distributions. It's gonna crack if it's too hard. So it's more subtle and stable to use frozen eggs, and it's not easy to melt. Two, watch out when you flip a cake paste: you can't do it in circles, otherwise it's easy to melt. Whether it's tumbled, or if it's sank beneath it, it's a thin protein cream, or it's easy to get rough, little cracks. Sinky cheese paste also causes a hard bottom and bad taste. 3, Baking time temperature: for too long, protein frost is prone to collapse. The temperature is too high, the upper layer of cake is condensed, and the bottom is liquid, which continues to heat, with large cracks on the surface。