Cheesecake
By VicentaLakin
the oven will be upgraded from roasted fish to baked cake. put it in the freezer to eat early the next morning, but by the time i saw it, my husband had carved it into copper. the only thing that makes sense is that the cramcheese that was bought was a little salty. the last cake made was the sweet one with salt. it was a little weird. i'm going to try and get mad after i'm so mad
Recipe Recommendations
- cream cheese 150g
- milk 150g
- eggs of 3
- low-gluten flour 30g
- corn starch 20g
- white sugar 75g
- milk fragrance
- baking
- several hours
- simple
Steps for Cheesecake
1
creamcheese. this east-east freeze is hard, so the heat is soft. so we need water insulation to heat up. the storage should normally be frozen. because of its physical characteristics, the cake will have to be put in a freezer before it's obnoxious solids appear, or some soft ones。
2
Cheese paste production: cream cheese mixed with one third of milk insulated with heat, added a third mixed with all milk. When mixed, cream cheese is fully integrated into milk, with no granular solids. Insulation butter, to be used. The yolk drops into a mixed fluid, mixed. This step requires that the liquid temperature in the insulation be not too high, otherwise the egg yolk becomes the soup as soon as it enters. Melted butter added and continued to mix. Sift in powder mixed with low-banded flour and corn starch. A small number of additions are required, all of which are mixed up to no particles。
3
hit the protein. the egg-beater stirs the protein, then a third of the white sugar continues to mix, and then the sugar mix. at the end of the period there are visible traces of the egg fluid as it moves with the mixer, the mixer lifts up and the shape of the downside of the egg fluid is charted. honestly, this is the best fight i've ever played. that kind of fancy bubble. i can't help but think of a long time ago when sponge cakes didn't work because the proteins weren't so hot. besides, i think 75 g's a little sweet, and next time i'm gonna be less sugar, like 50 g
4
Combining into cake paste: Crack cheese paste and protein. Some protein to cheese paste, mixed with little rubber shovels. And then they're all pouring into the protein and continuing to mix. I understand the word "crunch" is not to mix in one direction, not with meat, or the bubbles of proteins are running away. It's more like a blend of cranberry noodles。
5
Baking ready action 1. The oven preheat. 2. Oilbrush cake molds. I bought a bottom-up 8-inch cake model after looking at the big squares. As with the pizza grill, these Easters used oil for the first time. Who called it the living bottom? 4. Fall into the egg fluid, crack it and let the bubble out. * - There's no photo in this section. There are also tables + thermometers + humidity meters。
6
ROAST! CAKE ON THE SHELF, WATER UNDER THE SHELF! MUST BE. THE WATER'S DRY IN THE MIDDLE. I ADDED IT ONCE. BUT WHEN THE TIME COMES, IT'S DRY AGAIN. SO IT'S ALREADY DARK ON THE FACE, AND IT DOESN'T NEED TO BE HOT. I WAS AFRAID THE SURFACE WAS TOO DARK, AND THEN 20 MINUTES LATER I PUT AN EIGHT-INCH PIZZA ON IT. I'M THE OVEN OF 25B LONG, EIGHT INCHES OF CAKE, AND 150 DEGREES BAKED TOGETHER FOR 60 MINUTES. THE UPPER TEMPERATURE IS DETERMINED BY THE NOSE WHEN BAKED TO THE BACK AND THE LOWER TEMPERATURE IS HEATED ALONE. SO I TOOK IT OUT AND I WAS AFRAID IT WASN'T FAMILIAR, AND I PICKED A HOLE WITH CHOPSTICKS。
7
Out model. I haven't done it yet. I'm almost done with the cake. It's supposed to be frozen in the fridge in four hours. I'd like you to have a look inside the cake. I'm happy with my first cake, ha ha ha ha ha。