8-inch cheesecake
Health efficacy
Butter: low in protein.
Ingredients and materials
Cream cheese? 225 grams of old yogurt? 180g
A medium-sized egg? Six pieces of butter? 72 grams
Corn starch? 36 grams of sugar? 80 grams of food
Method of making light cheesecake (8 inches)
The material 1 appeared. Butter was made in New Zealand, and cream cheese was made in America.
The eight-inch movable bottom die is covered with a layer of baking oil paper, and the inner wall is coated with butter. Egg yolk protein is separated and protein is refrigerated in the refrigerator.
Then a layer of tin foil paper is wrapped around this movable bottom film. We are going to bake this cake in a water bath, so we are worried that the liquid will leak out when baking. So wrap it in a layer of tin foil.
I want to say a few words here, that is, it can be baked in a solid mold. But novices are advised not to try this method. Because if you use a solid mold, demoulding will be more troublesome.
Boil some hot water, then put the weighed cream cheese, yogurt and butter into a basin, heat it in water and stir well. Keep stirring, keep stirring until the liquid is fine and sticky.
Then add the egg yolks one by one. Then add one and stir well, and then add another and stir well. Don't add all the yolks at once. This will lead to uneven mixing.
6 After fully stirring, sieve and add corn starch.
7 Stir well with a silicone shovel.
Before beating the egg whites, prepare a little hot water and pour it into the baking tray at about 2/3, 50 degrees, and put the baking net on the baking tray. The middle and lower layers are baking nets and baking trays. The oven is preheated 10 minutes in advance 180 degrees.
9 Take out the egg white from the refrigerator, add a little lemon juice, and beat the egg white until it is wet and frothy, and a big hook will appear. Remember not to make Qifeng cake like that.
10 Stir the egg white into yolk paste with corn starch for three times.
1 1 Bake the middle and lower layers in water bath for 65 minutes. The temperature in the first 40 minutes 180 degrees, and the temperature in the last 25 minutes 160 degrees. After 65 minutes, don't open the oven door, then stay in it for half an hour before taking it out. After completely cooling, put it in the refrigerator for at least four hours.
12 because it is easier to demould the movable bottom die we use. Teach you a method when cutting. Before cutting, iron the knife with hot water, iron it once, and iron it once, so that the section will be flat.
13 done!