Cheesecake
By VicentaLakin
The cheesecakes, the entrances, seem like ice cream, give people a sense of coolness. It's sweet and cool but not cold, especially in the hot northern winter, with a big heat and a frozen cheesecake. A part of the cheese cake is made in a similar way to a twirl cake, which separates, mixes and cuts, and mixs. Differences in formulations and practices determine that the two cakes are different in their production and taste. Cake is dry, light as a cloud, soft as a sponge; cheese cakes are thin as goose resin and taste as ice cream. While the former can roast directly, the latter must use a “water bath” to achieve a wet taste. The winters in the north are extremely cold outside the rooms, which are warm and warm. Although it is not appropriate to eat too much cold food in the winter, frozen cheesecakes are removed from the fridge for 10 minutes with an exceptionally cool, delicious and delicate entrance. It's so beautiful if there's sunlight in the house
Recipe Recommendations
- Shelled egg of 3
- cream cheese 125 grams
- low-gluten flour 25 grams
- milk 50 grams
- butter 30 grams
- fine sugar 45 grams
- lemon juice few drops of
- sweetening
- baking
- an hour
- ordinary
Steps for Cheesecake
1
Material ready: cream cheese and butter removed from the freezer room in advance, softened and used at room temperature; 65 grams of shelled eggs weighing low-banded flour, milk, fine sugar; oil paper on the base of the light cheese mold
2
(a) Cream cheese in the basin, where the insulated water is mixed into smooth paste and, if particles are present, they continue to be concussed until they become full paste
3
Butter melts early, cools into cream cheese paste, and is evenly beaten with a manual omelet
4
(a) Equation of egg yolk, the discharge of eggs into oil-free and water-free basins, and the solitude of egg yolks into cream and cheese butter
5
Full mixing of yolk and cream cheese paste and sifting into low-banded flour
6
(b) Full and balanced flour with cream cheese yolks, with no dry powder and no puss, if the cream cheese quills indicate insufficient heating in step 2; if necessary, can be sifted to make the face more delicate
7
(a) Eggregator high-speed blasting of a rough bubble with an electric omelet, with a two-time insertion of fine sugar, after which the thick bubble is out, the white thin hair bubble is out, and the second one with fine sugar is slow, making the egg paste more luminous; when the protein paste appears to have a visible pattern, the omelet is lifted and the egg paste is bent, so that the wet bubble ensures that the cheesecake is baked without cracking; when the protein is ready, the oven starts to warm 150 degrees
8
One third of the protein is taken into the cheese yolk paste, evenly mixed
9
Put the mixed yolk paste back into the protein pan
10
Scratching with razors; this is cheesecake, fine, smooth and glitter
11
The paste was poured into the pre-pailed oilpaper mould, and the cake was a little bit too much, so in addition to a cheese cake mold, a four-inch pound cake mold was used; the emulsion was slightly shaken and the bubble in the cake was shaken
12
(b) Placing the paste in a deeper oven with cold water in it, at least a third of the bottom of the cake mold, with a waterline to be delivered to the middle of the preheated oven, with 150 degrees and 20 minutes of roasting, then 110 degrees and 50 minutes of roasting; time and temperature to be adjusted to the actual conditions of the ovens used, with a colour satisfactory on the surface, with a quick opening of the oven door, with a cover of tin paper, which must be fast enough to prevent the heat-dispersion causing the cake to shrink
13
It's better to eat after 30 minutes in the oven and then take it out without rushing out of the oven, when it's cold or cold in the fridge。
14
It's not like a horse to brand a cake with iron。Cheesecake Make Tips
1. The egg belt shell is called 65 grams and is not recommended for use of wood eggs, or one more if it is necessary to use a wood egg; 2. Butter cheese is softened and the water melts to the point of no greasyness; Butter fluid is cool and then poured into the cream cheese paste to prevent the melting of the cheese; 3. The mold is to be placed in a dry-water grill, and the water in the oven is not too small, at least one third of the bottom of the scaffold; nor the mold is to be baked on the grill; that would only increase the humidity in the oven, without allowing the cake in the mold to warm and continue to warm; 4. If the colour is to be light, a grill or roast can be placed over the cake mould at the beginning, with the tin paper covered; and if it reaches a satisfactory colour to turn on the oven, if the oven is warm and the oven is warm, the cake will be swollen, and the cake will not go up again。