Light cheese cake (Changdi version is not black and not burnt & amp; verbose mouth watering more detailed version)

Published Dec 25, 2021 at 14:46pm ET

Actually, Im afraid that eating light cheese cake feels so fat! Haha likes to eat bread. As a result, the steps of kneading tendons always fail. Now they go out to buy bread. They like to eat cake toast best. Honey bean toast. If the cake, before repeatedly chewing the failed products, resulting in todays success products I made are all given to relatives and friends to eat! Mom and dad have diabetes, so they generally reduce sugar, hoping that they can developsalty spotsin the future, and meet the needs of all walkers in the future. Hobbies continue to refuel.

Food Material List

1 Cream cheese (cream cheese) 250g
2 Low-gluten flour 50g
3 Sweet milk 100g
4 Egg 5
5 White granulated sugar 45g + (normal 90g, our family love less sweet)
6 Tower powder or white vinegar 1-3% or a few drops of protein weight
7 butter 60g

Operational steps

1 At first, I always feel tired of using many bowls first. In fact, it would be very convenient and easy to operate first. Remember, if the mold used is a separate cake plate, you should first add a layer of tin paper to the bottom of the outside!
2 The first thing is to separate the protein from the yolk! Sure enough, many failures are now familiar with, remember to check that there are wooden eggshells left ah! (It seems that there is no water in all the dishes for baking! Keep in mind)
3 Milk is 250 milliliters, restraining the urge to pour it all in without worrying about what to do. The cup is filled with 100g butter cheese and poured into a small pot.
4 Manual egg beater mixes fine wood with grains and puts butter in a small bowl. At this time, it is recommended that butter be tinkled in the microwave oven before it is put in, so that a little melting degree can be left in the bowl for later use.
5 The same butter melts completely and then takes out the small pot. The big pot can also turn off the hot water and keep it for later use. As in the figure, the yolks are poured in one by one and stirred quickly. (Five eggs in all)
6 Stir well and sift the low gluten flour directly. Continue to stir the egg beater in circles until the fine wood has granules.
7 Thats what it looks like. The yellow yolk is pasty. Stir well and put aside to cool down.
8 At this time, just pour the hot water into the baking pan (about 7 cents full, if strictly required, say 70 degrees hot water, I think its almost the same to use the pan directly).
9 Put it in the bottom of the oven. Mine is the fourth floor of Changdi. I turn directly for 10 minutes before warming up and down 180 degrees. It is said that smaller ovens can also be baked directly in a water bath. I baked this in a water-proof way! _________.
10 Protein beating! If you have tower flour, add 1-3% of the protein weight. I have a specific amount of wood, about 6 G. No tower powder can be white vinegar or lemon juice drops, in order to increase the stability of protein whipping. Sugar is added directly at one time. Normal sweet 90 g. I added 45 g myself and I had enough.
11 My Changdi egg beater is in fifth gear. Usually use 4 gears, about 1-2 minutes to change 3 gears! Slowly beat, constantly mention to verify the degree of dispatch (personal feeling Changdi dispatched quickly)
12 Its said that the egg beater lifts a small hook and does not fall off. The next thing is that there is a small hook in the place where the egg beater lifts a little solidified, but it cant stand upright.
13 Put out the stirring stick, dig a spoon into the yolk liquid and stir it evenly (stirring from bottom to top, actually I dont know if Im doing it right, that is to say, I cant stir in a circle for fear of defoaming! Welcome to teach!
14 Then pour it all into the protein and continue to mix it up and down (which is said to be the same as when stir-frying).
15 Later, I stirred all the eggs yellow. Its just ten minutes before the oven is warmed up. The oven is jingling.
16 Stir well and put it there. Put a little butter in the cake tray and add a little sugar (like Suffrey, it is said that it can increase the expansion of the cake and climb upwards. Later, it was found that it did not seem likely to rise. If you dont, you can also start by laying oil paper directly inside the cake tray.
17 I seem to be using a ten-inch cake mold. Haha, still afraid that he will rise, so I dare not fill a small pot of small cake tray (the wall of the small cake tray is wooden with sugar and butter, you can also see the effect). If you directly spread oil paper, you will not be afraid. Generally, it will be spread higher than the cake mold.
18 Put it in the oven! Just use the grill on the third floor! (It is said that if there are so many layers of baking pan wood, put the cake mould directly in the baking pan with water, but remember to wrap the tin paper firmly, as if for a longer time?) Continue 180 degrees, 30 minutes.
19 Its time to tidy up when baking! Every time, its good to tangle with the rest. Obsessive-compulsive disorder, annoying people, mu You Ha
20 Thirty minutes later, its a little fragrant!
21 This is taken out to see the degree of epidermis directly. You can see that the small cake tray is still very white, probably smaller, so the surface temperature is relatively low. I think the big cake mold is dark enough!
22 So next, we covered the big cake mould with tinfoil, and the small cake mould was not added because it was too white. Keep coloring. Keep 140 degrees. Another 30 minutes.
23 When its ready, let it simmer for 30 minutes. It is said that in order to prevent collapse, there are two ways, one is to take out the buckle and the other is to bake for 30 minutes. The latter feels more convincing and does not affect the beauty of Luo Haha. I find that the small cake plate is still very white and how the wood rises, probably because the plate is too small and the surface temperature is too low. You can put it on the second floor and bake it at 180 degrees later.
24 Stew for 30 minutes and thats it! You can use toothpick to insert it. If its not sticky, its cooked. If its sticky, it will continue to bake at 140 degrees. As a result, the small cake mold is ripe but not colored enough. The bottom of the big cake mold is slightly unripe, and it is put back decisively (this time is the second layer, let the small mold color first 10 minutes!).
25 After stewing, take it out and take it out immediately. Its convenient to use oilpaper. I have to be careful about this! Efforts to use a knife demoulding Zhongha. If its just for your family, it doesnt matter if you dont demould it. When its cooled, its sealed and put in the freezer (more than 6 hours, usually one night, most of the day). Its more refreshing to have a cold meal! _________
26 Whoop! Not very sticky, demoulding is a great success! Ha-ha
27 It was found that the expansion and maturity of the small cake moulds were not high, and they were still sticky. It seemed that the sugar butter wall was still necessary and beneficial (in this case, no oil paper was added on both sides, only at the bottom).
28 Ill put it in the refrigerator later. Ha-ha

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