When I first came into contact with baking, I bought a copy of Xue Feijuan's "New Propositions on Delicious Pastries", and after several changes of hands, it has disappeared, but this light cheesecake is the only recipe I have made cheesecake in recent years, because there is no need to add butter, light cream, yogurt, only cream cheese and other basic ingredients. The finished product is very light, very delicate, does not collapse, and also has a faint fruity aroma, which is evocative. This is the amount of two oval cheesecake molds. It is also possible to replace the passion juice with orange juice in the recipe. Standard recipe cream cheese requires 200 grams. In fact, there are 225 grams of packaging, there are also 250 grams of packaging, the amount of 200 grams to 250 grams of finished product taste is not much different, but the amount of finished products will be different.
By lifelike
<h2>Royalties</h2>
Cheese 200g
Passion fruit juice (or orange juice) 90g
Sugar 90g
Low gluten flour 70g
Eggs Medium size six (5 larger)
Water 90 g
<h2>Practice steps</h2>
1: Cut the cream cheese into small pieces, microwave the oven to thaw for 1 minute, stir smoothly.
2: Pour in passion juice or orange juice and stir until smooth.
3. Cream cheese and juice are well mixed.
4: Pour the low gluten flour with water and stir the batter evenly into the cheese batter in the previous step.
5, cheese batter heating and stirring in hot water, until the spatula can leave traces, the batter does not run to the middle of the state. Leave the hot water at this time and cool down.
6. Accelerate cooling in ice water when the weather is hot.
7, the waiting process can be prepared: mold, coated (right) can be easily released without butter, no coating (left) thin coat with a layer of butter. Place cold water in a baking dish, lower and middle of the oven, and preheat the oven at 160°C. Isolate the egg yolks.
8: Add egg yolks to the cooled cheese batter and stir well.
9, add a few drops of white vinegar or lemon juice to the protein, add white sugar three times, whisk until the wet foam, the picture state is already the wet state of dry foaming, the small bend of the protein hook can be bent a little more.
10: Take one-third of the beaten egg white and add the cheese egg yolk paste, mix well and add the remaining egg white, stir well. Note that here is not stirring, but a quick and light mixing, can follow the twenty principle, the spatula in the direction of two o'clock, ten o'clock direction to turn out.
11, the cake batter is mixed and poured into the mold, I used 250 grams of cream cheese here, so I used a larger mold.
12: Put the mold into the baking tray, add enough cold water, and fill the baking tray as much as possible when it is shallow. If baking a cheesecake, bake at 160 degrees on top and bottom for 60 minutes, bake two, extending for 10 minutes as appropriate. After 40 minutes to observe the coloring can be covered with tin foil. This is what it looks like after baking and cooling.
13. Inverting can be easily demoulded. Don't collapse and don't retract.
14: Refrigerate and refrigerate before eating. After cutting, the cut surface is delicate and dense, with some faint fruit aroma, which is tireless and endless.
15, it is worth doing again and again.
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
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