Cheesecake
By VicentaLakin
This is an eight-inch cheesecake that can cut out eight triangles, and if the mold is six inches, it's only half the recipe。
Recipe Recommendations
- cream cheese
- pure milk 140ml
- light cream 90ml
- egg yolk of 4
- ordinary flour 66g
- protein of 4
- soft white sugar 90g
- cream of tartar 1g
- sweet fragrance
- roast
- several hours
- ordinary
Steps for Cheesecake
1
The materials needed could be prepared and replaced with a few drops of white vinegar if there was no turquoise powder。
2
Put cheese and milk cream together in a big bowl, heat it up, and mix it evenly to no particles (my cheese is softened a few hours early, and if it is not softened, cut the piece of cheese with a knife so that it can be evenly mixed)。
3
Smash it like this without particles。
4
The yolk is joined twice and the first one is to be evenly mixed and then added a second, and then evenly。
5
Flour is sifted to the bowl using a sifter, so that it is even to the point where it is not particles。
6
That's all you need to do, then put it in the freezer, where it's thick。
7
Scratching the face with a razor to feel thick enough to do the next step, as the picture shows, means already thick enough. I've been freezing for about half an hour, and I'm going to do the next step。
8
The proteins are distributed with turret powder (no turret powder can be replaced with a few drops of white vinegar)。
9
Sugar is added three times, and the first is the first time when a bubble appears, as shown by the figure。
10
The second time was when a tiny little bubble appeared, as shown in the figure, and the second time the sugar was added, and it continued。
11
The third time sugar is added to the third time when there's a slight pattern of protein。
12
The protein used to make cheesecakes does not have to reach the 10th distribution, but it does have to reach the wet hair bulge, which is eight minutes. As shown by the graph, the point of the protein is bent down but not dripped。
13
Take a third of the protein to the cheese paste, double it from the bottom up with a silicone razor, and don't mess it up in circles。
14
It's okay to mix it evenly。
15
Put the mixed paste in the protein paste。
16
The same way you flip it from the bottom to the top with a razor. It's enough to mix up to a smooth, non-particle-free surface, so it's time to preheated the oven and burn 140 degrees up and down。
17
Wrap the eight inches of live bottom molds on the bottom with tin paper, and then wipe them over the inner walls with butter, so that they can be demould, then pour the just mixed face into the moulds, and shake the air bubbles in them a few times with a light hand, as the figure shows。
18
Injecting water into the bottom of the oven, be careful not to spill it! The grill is then placed in the penultimate layer and the mould is placed in the middle of the grill, as shown in the figure。
19
It's about 140 degrees up and down, 60 to 70 minutes to bake, and a little stitch to open the oven door in the last 15 minutes, and if it's good color, then if it's cool, it's just a 180-degree toast, and then it's off, and it's five minutes to get the cake out of the oven and put it down
20
It's normal for the cake to shrink a little bit, and it must have failed if it was too strong to retreat and collapse, and this one went back a little bit, and then the cake cooled up in the fridge for a couple of hours and tasted better。
21
I've been frozen for four hours and I can't help but eat two pieces. It's really good。Cheesecake Make Tips
In fact, during the roasting, try not to open the oven door, because my oven can't see the color, so at the end I opened a little bit of it, as long as it's okay not to open the door all the time, it's pretty, it doesn't collapse, it's good, it's better not to open the door in the first 40 minutes