The cold weather makes me want to drum up the idea of baking, if I do baking, how can I do less to make this Mascarpone version of the light cheesecake, this cake is hot and cold can be eaten, the flavor is completely different, the freshly baked cake after taking out with a knife Everything will have a slight gravitational pull of "poof", I like it too much.
Light cheese is one of my favorite "dessert" cakes, I always feel that she has a slightly mellow fragrance, and it floats out of the oven during the baking process, and the whole house is full of such milk aromas, I can't like it. I'll keep watch over this cake, anxiously waiting for it to come out.
This light cheesecake made will be shaken in the hand, it is really too tender, you say, can this cake not be delicious? Paired with milk tea and coffee, it is full of all kinds of petty bourgeois moods. It's just that in my house, it is matched with a bowl of silver ear soup. The two are neutralized and the taste reaches its limit.
【Dish name】: Mascapone version of the light cheesecake
【Ingredient List】: Mascarpon cheese, egg yolk, milk, egg white, corn egg powder, low gluten flour, butter, sugar.
【Cooking steps】:
1: Prepare the stainless steel basin, pour the milk, cheese and butter into it, melt it in hot water, and stir well with a manual whisk.
2. Stir well, stir and melt all the ingredients.
3. Then we sift the low gluten flour into the basin and start using a manual blender to draw z-shaped and stir evenly.
4, then put the egg yolk in a small basin, the same, draw z to stir evenly, pay attention to the technique, do not draw circles to stir.
5, in the egg white sugar and corn starch, whisk until wet foaming, lift up the electric whisk is a large bend hook state.
6. Sift the egg yolk paste, sift it in a small bowl, then take out one-third of the egg yolk paste, put it into a small bowl, and start to mix evenly. Pour the stirred egg yolk paste into the remaining egg whites and continue to stir well.
7, the cake paste into the marble non-stick mold, I made the amount is exactly an 8-inch and a 6-inch.
8: Preheat the oven to 160 degrees, bake with medium and lower water for about 70 minutes, and cover with tin foil when baking to the middle to prevent dark color.
9. After baking, put it on the drying net, and then use a knife to cut the cake into an average of 8 parts after it is cooled. Delicate and creamy, melt-in-the-mouth cheesecake, coupled with a strong milk aroma, bring people can't stop enjoying the tip of the tongue!
【Tips】:
1, cheese batter must be stirred evenly, otherwise it will be pudding layer, rest assured that stirring will not be ribbed, because a certain amount of corn starch is added, and the moisture content is more. There is also a protein mix must be done quickly, otherwise it is easier to defoam.
2, if it is a mold at the bottom of the pot, be sure to wrap tin foil and put it in water. The oven temperature is for reference only and is determined separately according to the performance of the oven.
3, egg yolk cheese paste will become viscous after refrigeration, to achieve the kind of viscosity of the protein wet foaming state can be.