In March, the temperature gradually warmed up and we ushered in spring.
Spring is the season of revival of all things; spring is also a season for enjoying flowers; spring is also a season with spring difficulties.
Cool off and enjoy coffee. A cup of coffee with cheese, let the bitterness of coffee blend with the beauty of cheese, a piece is not enough for another piece, fully taste the mellow beauty of the "golden partner".
Bathe in the warm spring sun, feel the breath of spring, and create your own spring beauty.
【Cheesecake】
Cake ingredients (6 inches): 180 g cream cheese, 100 g animal light cream, 20 g caster sugar (add cheese) + 40 g (add egg white) 2 eggs, low gluten flour 25 g
Baking process: water bath method, lower layer of oven, up and down heat 160 ° C, 1 hour
Production process:
Prepare all the ingredients.
2. Separate the egg whites and yolks of the eggs and put them in an anhydrous and oilless clean container.
3: Whisk the softened cream cheese with 20g of caster sugar until smooth and non-granular.
4: Add egg yolks to the whipped until smooth, particle-free cheese paste and whip well.
5: Add sieved low gluten flour to the whipped cheese batter and whisk evenly.
6: Add light cream to the whipped cheese paste and beat evenly.
7: Whisk the batter evenly, as shown in the figure.
8: Use the whisk to beat the egg white at low speed until bubbles the size of a fish's eye appear, then pour 1/3 of the fine granulated sugar into the fast file to continue to beat.
9: Whisk the egg white until a small bubble appears, then pour 1/3 of the fine granulated sugar to quickly whisk.
10. Continue to beat the protein, after the emulsification state, pour all the remaining caster sugar and still whisk it quickly.
11. Whisk the egg whites until they are wet and foamy (that is, lift the whisk, which can pull out the curved corners).
12: Use a spatula to dig 1/3 of the egg white into the mixed cheese paste, and stir the egg white with the cheese paste evenly.
13: Pour all the cheese paste into the remaining egg whites after stirring well, and stir thoroughly.
14: After stirring well, pour the cake paste into the 6-inch cake mold prepared in advance, lift the mold and knock it on the countertop twice, shake off some bubbles, then put the cake mold into the baking pan and pour 2/3 of the warm water into the baking pan.
15: Place the baking tray on the baking tray and bake it in a 160-degree water bath in the lower layer of the preheated oven for 1 hour.
16, baked after cooling cheesecake put in the refrigerator for 4 hours after taking out, as shown in the figure, slightly retracted, is a normal phenomenon.
Note: * I use a live bottom mold, so I need to wrap one or two layers of tin foil around the mold and the bottom of the mold in advance (to prevent water from entering the bottom).
* A thin layer of butter can be applied to the inner wall of the cake mold to prevent sticking.
* The method of egg yolk paste and egg white mixing must not be stirred in the form of circles, otherwise it will defoam, resulting in the failure of cake making, and the correct stirring method should be like stir-frying.
* Cheesecake does not need to be upside down, it can be placed normally, and there may be a slight retraction, which is normal.
* When the cheesecake is cut, the knife is first blanched with boiling water, and then dried and cut, and each time a knife is cut, the knife must be wiped clean and then cut with a knife, and the cut cake will be beautiful.
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