Some time ago, the semi-cooked cheese was red all over the Internet, and the tender look looked too delicious. I was not exempt from vulgarity, and deliberately ate it once. But eat it......... How to feel a fragrance smell. No heart, deliberately found the cake shop master to teach the secret, tried to do n times, and finally adjusted to their favorite look, huge delicious, absolutely throw takeaway eighteen streets.
Cheese has many names: cheese, cheese, cheese. Cheese is a milk product made from concentrated and fermented milk. It is the "gold" in dairy products. In addition to containing high-quality protein, there are organic acids, calcium, phosphorus, sodium, potassium, magnesium and other trace mineral elements cheese is the dairy products with the most calcium, and these calcium are easily absorbed. It also enhances the body's low resistance to disease, protects eye health and keeps skin healthy. Therefore, this winter, the elderly and children eat more calcium supplements and nutrition.
For baking Xiaobai, many raw materials are very unclear, today first give you a general cream, cream cheese, mozzarella cheese, butter basic uses
Cream is light cream, cream, the simplest and most direct statement is the most commonly used cream on the birthday cake, but the cream is divided into animal cream and vegetable cream, vegetable cream is not good for the body, is synthetic, the color white is easy to shape. Animal cream has a high milk content, is milky white and is easy to melt. Animal cream tastes better and has fewer additives than vegetable cream.
Cream cheese: it is cheese, the main raw material for cheesecake, rich in protein, calcium, fat, phosphorus and vitamins and other nutrients, is a pure natural food. It can generally be used in the making of cheese desserts and cheesecakes.
Mozzarella cheese: cheese that can be brushed, we commonly use the pizza on the mozzarella cheese crushed, after heating can be brushed, is one of the important raw materials for making pizza.
Butter: Solid grease, can be made into biscuits, can also be used as a condiment, rich in nutrients but high in fat content, should not be excessively consumed.
Back to the main topic, today's cheese cake, to make the surface so flat but also to test your patience, touch the temper of your oven, otherwise it will crack, will collapse, no shortcut is countless times of experimentation and re-testing!
Cheese cup recipe is coming (10-11 cheese cups or six inches a piece)
Ingredient a: Cream cheese 160 g Light cream 36 g Milk 64 g butter 56 g
Ingredient b: Milk 36 g Corn starch 17.6 g egg yolk 96 g
Ingredient c: Egg white 105 g Caster sugar 56 g Corn starch 7.2 g
Ingredient a Mixture of all the ingredients over a low heat and stir non-stop into a smooth cheese paste.
Mix well with milk and corn flour, add cheese paste and mix well.
Add the egg yolks in batch B and mix well.
The finished cheese paste is sifted once. 5.c protein with a little lemon juice, add the mixture of fine sugar and corn starch in 3 divided doses, and whisk until it is close to wet. Remember not to hit it! Play a little softer and then softer
Mix the beaten meringue with the cheese paste in 2 divided doses, stir well and pour into the cheese cup.
Add to a preheated oven water bath. Heat up and down at 180 degrees for 10 minutes to turn to 130 degrees for 50 minutes.