Classic cheesecake
By VicentaLakin
FRIENDS WHO LIKE BAKED, CAN'T FORGET THE CHARMING TASTE OF CLASSIC CHEESECAKE, WHICH LOOKS SIMPLE AND ELEGANT, TASTES DELICATELY SILKY AND TASTES GOOD. THE CHEESECAKE AND CHILI CAKE PRACTICES ARE SIMILAR, BUT THE REDUCTION IN FLOUR USAGE AND THE INCREASE IN CREAM CHEESE MAKE THE TASTE NOT ONLY SOFT, BUT ALSO MORE REFRESHING AND SOFT. ESPECIALLY IN THE HOT SUMMER, THIS COLD PASTRY PASTE IS LIKE THE SAME SOFT WIND, SENDING A DELICIOUS AND REFRESHING TASTE. PE8289WT STEAM OVENS, SOFT AND WARMER, MORE ADVANCED CENTRAL HEATING SYSTEMS, NO DEAD-ANGLE INHALATION OF HEAT, FORMATION OF CIRCULATORY HOT WALLS, AND EASIER TO EVEN OUT, ARE PARTICULARLY APPROPRIATE FOR MAKING A CHEESE CAKE THAT IS MORE DIFFICULT THAN A “BREATHING” CAKE。
Recipe Recommendations
- cream cheese 125 grams
- milk 50 grams
- butter 30 grams
- egg yolk of 3
- low-gluten flour 20 grams
- protein of 3
- sugar 45 grams
- white vinegar a little
- sweetening
- baking
- several hours
- ordinary
Steps for Classic cheesecake
1
Prepare the food you need。2
Cream cheese cut small pieces, mixed with milk, and melted apart。3
A manual omelet is used to mix along one direction until it slides with no particles。4
Add butter and continue mixing until the butter melts and leaves hot water。5
Three eggs, protein and yolk separated。6
The yolk is added to the cheese liquid and placed in one at a time, and the remaining yolk is added after full mixing。7
Sift low-banded flour, full and evenly mixed into cheese and egg paste。8
A few drops of white vinegar were added to the protein and sugar was inserted into the protein three times. Send it to a wet hairble state, so you can pull out a soft hook。9
Scratched in three equals: first, one third of the protein cream is mixed into the yolk paste; then the remaining one out of two is mixed into the yolk paste, and then the last one is mixed into the remaining yolk cream into the cake。10
Smashed cake in the mold, around eight。11
When the cake is ready, 60% of the open water is injected into the oven and placed at the bottom of the steam oven, preheated 180 degrees. The moulds were placed in the middle of the oven, 180 degrees for 30 minutes。12
Turn 150 degrees for 25 minutes, and don't rush out of the oven for 20 minutes。13
The best taste is to take out the cooler and demersal, if used, into the refrigerator for more than two hours。Classic cheesecake Make Tips
Remember to stay in the oven for half an hour after the roast, so that the cake doesn't shrink。