New Year's big party and small party, I make a cheesecake to carry, not to say that it is not delicious, I also especially like, always want to let my relatives and friends taste.
The method is very simple, mix the batter into the rice cooker, and get it done with one click. When it is just ready to be taken out, it shakes up and trembles slowly, like a tofu brain, and it is even more delicate like ice cream when eaten, and it is refreshing and not greasy in the mouth.
Cheesecake, in a pastry shop, has always been only selling a small triangle, the price is not low, and the packaging looks very high-end. I baked it directly on a black tray, cut it in advance, and it was also a small piece per person, but it was many times better than what I bought. On the second day of junior high school, my mother said that such a cake is delicious and everyone likes it. Well, I understand, I will do it later.
【Blueberry Cheesecake】
Ingredients: 140 g of cream cheese, 65 g of milk, 40 g of butter, 4 eggs, 20 g of low gluten flour, 15 g of corn starch; 65 g of white sugar, a few drops of white vinegar. 1 handful of dried blueberries.
Directions: Put a large bowl of cream cheese and milk in the microwave for 30 seconds, not only add heat, but also let the cream cheese remain in its original state, but it is already soft, take out and whisk into a fine viscous paste, until you can see the small particles.
Add butter, and then put the bowl in the microwave for 30 seconds, heat it twice, then the bowl is also somewhat warm to the touch, the butter is soft but also kept as it is, there is no water and oil separation, take out and beat evenly.
Knock in the yolks, and put the four yolks in four times, whipping and mixing to make it more even. The bowl is also always slightly warmer, keeping the temperature in order not to allow the oil cheese and butter to solidify into lumps.
Sift in the mixed low gluten flour and cornstarch and stir well with an egg beater until there are no dry flour particles, and do not stir excessively.
Mix the egg yolk paste, which is viscous, then let it sit aside and wait to mix with the egg white paste.
Add white sugar to the four egg whites, beat with an electric whisk until there is a pattern, pull out the egg white paste on the whisk without dripping, and the bottom is curved hook-shaped. Don't hit too hard, wet foam is the best, soft and not easy to defoam.
Then the whole protein paste slowly slides into the egg yolk paste, and stirs it with an egg beater to mix well, that is, it becomes a thick and delicate mixing paste.
Pour the mixture into the inner pan of the rice cooker, lift it up and gently bump it on the countertop a few times to shake out the large bubbles, then grab a handful of dried blueberries, sprinkle them on the mixed paste one by one, and sprinkle them as evenly as possible.
Cover the lid of the rice cooker, press the cake button, do not rush to open after 50 minutes of time, the insulation key is simmered for half an hour and then opened, take out the inverted buckle, the surface moisture is particularly large, to the bottom down.
After thoroughly cooling, cut into pieces, do not collapse or shrink waist, the texture is delicate.
Tip: Cream cheese and butter, cut into thin slices with a knife so that a little heating will be soft, but not for more than 30 seconds.
Using a rice cooker to make cakes, the more you make it harder and harder, too hassle-free, like locking the insurance, the stability is much better than the oven. I think it should be because of the slight pressure of the rice cooker, the sealing is good, and the state of the batter is strongly fixed.