Cheesecake
By VicentaLakin
A lot of cheesecake, elegant appearances and thinly silky tissues, it's enough to be fascinated! It's clean, but it's light; it's soft, but it's wet. Light as clouds, thin and soft, the entrance is ready, the golden Zelig, and the simple shape of the graceful. This time it's Wen Ji's square, it's good, it's not cracking, it's good。
Recipe Recommendations
Steps for Cheesecake
1
Eight-inch molds, the base disk of the activity is wrapped in tin paper and the mouth is down. The mould then covered the interior with a melted butter. Finally, the entire mold was wrapped in tin paper on a floor of 2,3 floors, which allowed for a bath to bake。
2
Eggs are divided and loaded into waterless and oilless containers。
3
Large bowls of creamed cheese are heated with water and mixed with electric omelet into thin particles。
4
Then one by one joins the yolk and mixs。
5
Add milk and lemonade to the cream cheese
6
Sifting in low-banded flour and maize starch. Smash to smooth, no particles. Cheese paste is good, spare。
7
A little lemonade is added to the protein, which is then hit in a thick bubble form and a third of the fine sugar is added。
8
Hit it in the thin foam form, add a third of the fine sugar, and continue。
9
When mixed to a tattoo, insert the last one-third fine sugar。
10
Send it to 8 minutes, lift the egg-beater, and just bend the hook。
11
The proteins were split three times and the cheese paste mixed evenly into the mold。
12
Smash smooth, no particles。
13
Water pouring into the oven into the lower part of the oven and putting the cheese mold into the dish with water. Medium lower, 150 degrees, 60 minutes。Cheesecake Make Tips
1. Containers and tools during operation must be water-free and oil-free.
2. Use a rubber spatula to mix egg white and cheese paste well. Pay attention to the mixing technique: stir from the bottom up. You must never stir in circles, otherwise the beaten eggs will be severely deflated, directly causing the cake to retract or collapse, or even unable to expand.
3. The baking method in a water bath can keep it moist and can also effectively prevent the surface from being dry and cracked.
4. After baking, there is no need to invert it. After a few minutes, the cake will be automatically released, then the cake will be removed, cooled to room temperature, and refrigerated for about 4 hours.
5. Cutting skills: First place the knife on the fire and bake it for a while, and heat it up. Cut it while it is hot, and the cake will not stick to the knife. For each cut, wipe the knife clean, re-bake it and cut it again. The cake can be easily cut into the desired portions, so that the cutting surface will be smooth and beautiful.
2. Use a rubber spatula to mix egg white and cheese paste well. Pay attention to the mixing technique: stir from the bottom up. You must never stir in circles, otherwise the beaten eggs will be severely deflated, directly causing the cake to retract or collapse, or even unable to expand.
3. The baking method in a water bath can keep it moist and can also effectively prevent the surface from being dry and cracked.
4. After baking, there is no need to invert it. After a few minutes, the cake will be automatically released, then the cake will be removed, cooled to room temperature, and refrigerated for about 4 hours.
5. Cutting skills: First place the knife on the fire and bake it for a while, and heat it up. Cut it while it is hot, and the cake will not stick to the knife. For each cut, wipe the knife clean, re-bake it and cut it again. The cake can be easily cut into the desired portions, so that the cutting surface will be smooth and beautiful.