It is time to hoard fat again, in the afternoon will want to come to a lunch dessert, this time to recommend to everyone parmesan salty cheese cheese cake, in the recipe to reduce calories and increase nutrition, healthy and nutritious ~ cheese and cover a lot of growth and the elderly need calcium, but also let the fear of fat I do not feel guilty ~
Haha, I think it is quite suitable for weight loss people, elders and children. Since my uncle's family likes cakes with heavier cheese, although this should be somewhere between heavy cheese and light cheesecakes, I like this one more.
Parmesan cheesecake is a Japanese cheesecake recipe, and I subtract sugar and mix it with salty cheese powder just as sweet and not greasy. The dense cake, the rich cheese flavor spread out in the mouth, the family likes the ancient taste of parmesan cheesecake, sprinkled with baked after the super aroma of cheese powder, slightly sweet fluffy and dense chicken cake with salty cheese flavor, salty and sweet taste is super delicious!
And it is also a high-protein cake snack, the method is not difficult, the production process will be used to pounding, stirring and dressing and other various actions, can let children use hand-eye coordination and hand fine movements, suitable for children over 2.5 years old to do oh ~
Although it is not as good as the taste of ice cream in the frozen de-icing, but because of the slightly cool temperature makes the cake body itself better and more dense, I personally feel more suitable for children and the elderly to eat, baked salty surface with smooth cake body, a bite of the lower layer and the taste is quite rich and distinct, by the cheese different soft and hard textures of the fusion, the taste level is rich, the flavor is rich.
In fact, it is just similar to the chiffon upgraded version, using water and low temperature baking, the middle and upper layers sprinkled with cheese flour, flour reduction, but also with olive oil instead of cream, the surface because of the slightly salty taste produced by cheese, with the slight sweetness of the cake body, it is a soft and dense cake with no burden.
The parmesan cheesecake baked this time, similar taste, similar taste, evoked the taste memories of traveling a few years ago, and it is also a good choice to buy cheesecake and make it yourself.
Ingredients: 40g parmesan cheese powder, 1 round 7-inch cake mold, 1 sheet of aluminum foil, 1 sheet of baking paper, 1 deep baking pan (can fit the round mold).
Egg yolk paste: 50g of olive oil or non-heavy oil, 50g of low gluten flour, 65g of milk, 4 egg yolks
Meringue: 4 egg whites, 1 small lemon (also replace with a little tartar powder), 50g sugar
1, four eggs with oil-free and water-free containers to separate the egg white and egg yolk; the oil scale in a small pot that can be warmed (any non-heavy oil can be); sugar and low gluten flour are also weighed first; the bottom of the 7-inch separated cake mold should be wrapped in aluminum foil paper, and the cropped baking paper is wrapped around the cake mold so that the cake can climb high, the oil is heated to oil marks, and the egg yolk is mixed with milk first.
2, the oil away from the fire, sift into the low powder mix well, while pouring the egg yolk milk liquid into the mix, the egg white first with the stirrer to bubble out and squeeze into the lemon juice, and then the sugar 1 time are poured into the egg white mixing, beat until the pull up to show the inverted hook can be, at the same time can be preheated oven to 140 degrees, first take 1/3 of the meringue mixed into the egg yolk paste, mix evenly, and then pour all into the meringue, gently stir well, the cake paste is thrown feeling.
3, pour 1 and a half into the cake mold, sprinkle with Parmesan cheese powder, and then pour the other half of the cake paste into the cake mold, gently knock out the air underneath, and then sprinkle some cheese powder on the surface; put the cake mold into the deep baking mold; add about 1 cm of hot water to a depth of about 140 degrees in the oven for 50 minutes; because the surface is sprinkled with cheese powder, so bake for 35 minutes before observing the coloring, if the color is enough, you can gently cover a sheet of aluminum foil on top of the cake, and continue to bake for 50 minutes, take out the cake and first move the cake out of the deep baking pan Let cool a little to remove the mold.
Uncle tips
1, the sweetness of this recipe cake is very low, no need to reduce sugar, like to eat sweet sugar can be changed to 120g.
2, this recipe is simple, if the cake is baked well, there may be a layering phenomenon that the protein paste and cheese noodle paste are not mixed well, the protein is not dense or defoamed, as long as the failure rate is very low when stirring, pay attention to small details.
3, I use the mold is larger, the baked cake is thinner, forgot to adjust the temperature, so after the ice a little retracted, if you use a larger baking mold to remember to reduce the temperature and time.