I remember when I was a child, one of my mother's hobbies was to go to the hypermarket to scaveng for the expiring and special price of light cheesecake, as a breakfast for the family, and it was a bit disgusting to see the oval shape.
After going to college, I almost never ate light cheesecake, until more than two years later, when I heard a friend mention it by chance, I suddenly bought a blender and made a dessert full of childhood memories. Everyone should have heard light cheese and heavy cheese, so what is the difference between heavy cheese and light cheese?
According to the general belief in the market, as long as more than 60% of the cheese in the cheesecake is considered a heavy cheesecake; then less than 60% is a light cheesecake.
But in fact, there are not so many statements about cheesecake in foreign countries, uniformly called cheesecake, but according to the taste and practice of cheesecake, cheesecake is made of these classifications, but in fact, cheesecake does not have such a division.
Heavy cheesecake usually does not add starch and water, first of all, in fact, cheesecake does not need to add water, but usually add a little fresh milk to replace, but also can increase the milk aroma, as for adding flour?
The answer is that there is no such thing as good or bad, depending on whether your practice is baked or coagulated and whether you are frozen or refrigerated. A good cheesecake is a heavy cheesecake, the taste is thick, especially the classic original taste, using 100% Hokkaido four-leaf cheese, without adding hair protein in the middle, is to directly convey the original flavor of Hokkaido four-leaf cheese.
Japanese light cheesecake materials and methods seem to be simple, the actual production will encounter many problems, of which the surface cracks or cracks are the most common, this recipe focuses on the two-stage baking temperature, time, and judgment method, hoping to help everyone can also bake a light cheese with a super perfect skin.
Ingredients: 100g of cream cheese, 80g of milk, 35g of cream, 35g of low gluten flour, 2 egg yolks, 2 egg whites, 40g of sugar
1, cream cheese in advance room temperature softening, and milk, cream mix well, add low gluten flour (sieved), stir until no dry powder, add egg yolks and mix well, sieved 1-2 times for backup, beat the protein process into 2-3 times to add granulated sugar, beat until wet foaming.
2, with a spatula to gently mix the cheese paste and meringue, pour the batter into the mold, gently drop several times to discharge the bubbles, the mold into the deep baking pan, bake the baking pan with an appropriate amount of water, bake with a water bath, preheat the oven to 180-200 ° C, bake at high temperature for about 15 minutes.
3, baking to the surface of the color can be, high temperature baking for too long easy to crack, with gloves or other suitable items, the oven door jam open a small slit, switch to 120-150 ° C low temperature baking 30-50 minutes to cook thoroughly, you can use probes or bamboo skewers and other tools to confirm the internal maturity.
Uncle tips
1, because of the fear of protein cream defoaming and hurried use of scraper mixing, the egg yolk paste with a high specific gravity sinks into the bottom, forming a layer of cheese skin, baked light cheese, the cake experience is naturally separated from the baking mold, if the light cheese after the oven is cooled, it may be caused by insufficient oven fire or too much moisture.
2, the success probability of mixing meringue and egg yolk paste will immediately increase a lot, after the egg white is beaten with the machine, please pick up your egg beater, use the manual way to mix the meringue soft, the sent meringue will be closely combined semi-solid, that is, everyone is a good friend holding hands and holding hands tightly into a piece.