At the end of 2016, I will give you "Tofu Grilled Cheesecake", and the difficulty is entry-level.
This cake looks simple and unpretentious, its biggest feature is to use the white and soft characteristics of tofu, instead of a part of the cream cheese, so that the finished product not only maintains a mellow and smooth cream texture, but also has some hidden bean flavor and light taste, so that the calories are also reduced a lot, so that the taste is added, reducing the burden on health.
Step 1: Cut the butter into small pieces and melt it into a liquid state through water, or microwave for about 30 to 40 seconds.
Kaoker Tips:
1, microwave oven heating once do not set for too long, otherwise the butter will be opened in the microwave oven, making it very dirty.
2, if you use lemon jam instead of butter, then there is no need to heat, you can use it directly.
Step 2: Break the digestive biscuits slightly, place them in a plastic bag and tie the mouth of the bag tightly, and crush them into pieces with a rolling pin. Add the melted butter to the digestion cookie and mix well, then scoop it onto the bottom of the mold with a spoon and press it flat, then refrigerate and set aside.
Kaoker Tip: To prevent the bag from being punctured by biscuit particles, you can put in a 2-layer bag.
Step 1: Put the tofu in a bowl and use an egg beater to stir in the air at low speed to form a cream and set aside.
Step 2: Take another large bowl, add the softened cream cheese and sugar, mix well with a whisk, add the tofu, beaten egg mixture and lemon juice in turn, mix well, and then add the sifted low gluten flour and mix well with a spatula.
1, if it is a manual whisk instead of machine beating, the ingredients should be added in small quantities and times, and each time it is mixed evenly before adding the next time, so that it will be more uniform and smooth.
2, when making this step, you need to do "no particles"! Generally speaking, when mixing with a spatula, the movement is as gentle as possible to prevent defoaming, but this cheesecake itself is not foaming, so novices can grasp it better. But the granules should not be there, otherwise it will affect the taste.
Step 1: Preheat the oven to 170 degrees. Pour the stirred batter into the mold and knock it a few more times to shake out the bubbles. Put it in the oven and bake for about 30 to 40 minutes, and cover the surface with a piece of baking paper to prevent coloring too quickly.
Step 2: Poke the cake into the tip of a knife to see, if there is no sticky liquid, it means that it is cooked.
Step 3: Cool off after baking, carefully remove the mold, and sprinkle some blueberries, mint leaves, etc. to finish.
Supplement 1 : Soy milk recipe
Cream cheese... 200g
Soy milk (can contain okara)... 120g
Egg... 1 pcs
white sugar... 50g
Low gluten flour... 50g
lemon juice... 10g
salt... 1 handful
Directions: Start by stirring the cream cheese and sugar and replace the tofu with soy milk.
Supplement 2: Sweet potato filling
Step 1: Peel the sweet potatoes, steam them and crush them in a bowl with a fork. Add milk or cream and mix well.
Step 2: Before pouring the cake batter, lay a layer of sweet potato puree with a spoon in the mold, leaving at least 1 cm of gaps at the edges. Then pour in the cake paste and cover it all.
In addition, in addition to sweet potatoes, purple potatoes, pumpkins, chestnuts, and even a thinner blueberry sauce can be used as the filling of this cake, so you can use your own creativity.
Supplement 3: Changes
Tofu cheesecake is a very everyday style, not necessarily round, square oval and so on containers can be used, and even the cake base can be omitted.
For example, directly in the baking bowl with a layer of oil paper, pour the paste directly baked, so that even the dishwashing process will save a lot.
Or you can use this small baking jar to make a small portion, which is also very convenient for dinner.
Therefore, baking itself is also a relaxed and flexible thing, while grasping the key points, there is a little change, and there will be more freshness every time.
q: What is the amount of cylindrical abrasives of different sizes?
a: The ratio of 6 inches to 8 inches is 0.6:1 (the teacher uses a 6-inch circular mold in the video)
q: Does the okara inside need to be filtered out when making soy milk?
A: Okara can stay inside, soy milk and okara a total of 120g on it! However, okara will have some graininess, not a completely smooth taste.
q: How many days can this cake be refrigerated?
a: This cake has a low moisture content and is okay to refrigerate for 3 days. However, if you put an inverted, it is recommended to eat within 2 days due to the high water content.
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