Light cheesecake 6-inch version

2024-06-29 21:01:48  Views 2 Comments 0

Health benefits

Butter: low protein

Ingredients

Cream cheese ( 126g )
Whole milk ( 56 Grams )
Low-gluten flour ( 26 grams )
Refrigerated eggs (about 60 grams) ( 3 pieces )
Butter ( 30g )
White sugar ( 45g )
White vinegar ( 3 drops )

How to make 6-inch version of light cheesecake

  • Illustration of how to make the 6-inch version of light cheesecake 1

    1.Prepare all materials...

  • Illustration of how to make 6-inch version of light cheesecake 2

    2.Milk Cut the cheese and butter into small pieces and pour them into a thick-bottomed milk pot.Use a manual egg beater to stir over low heat until melted.

  • Illustration of how to make 6-inch light cheesecake 3

    3.Detailed picture: The state of melted cheese paste above.

  • Illustration of how to make 6-inch light cheesecake 4

    4.Then separate the egg white and yolk.The container holding the egg whites must be water-free and oil-free so as not to affect whipping..

  • Illustration of how to make 6-inch light cheesecake 5

    5. First, manually break up the egg yolks.

  • Illustration of how to make 6-inch light cheesecake 6

    6. Slowly pour into the cheese paste and stir with a manual egg beater to smooth.

  • Illustration of how to make 6-inch light cheesecake 7

    7. Sift in the low-gluten flour and mix by hand until fine and smooth.Just flour particles.

  • Illustration of how to make 6-inch light cheesecake 8

    8.Then let’s whip the meringue: First, add three drops of white vinegar to the egg whites Remove the fishy smell, add white sugar in 2 batches and beat at medium speed..

  • Illustration of how to make 6-inch light cheesecake 9

    9. Beat until about eight times, as shown in the picture...Lift the egg beater to form a large Just bend the hook, don't beat it very hard.This is the only way to make cheesecake.

  • Illustration of how to make 6-inch light cheesecake 10

    10. Fold the meringue and egg yolk cheese paste twice and mix well.Don't stir in circles, otherwise the water and oil will separate.

  • Illustration of the 6-inch version of light cheesecake 11

    11. Remember to prepare a six-inch mold in advance, wrap it with tin foil on the outside and wrap it inside Place 1 piece of oil paper on it.

  • Illustration of how to make 6-inch light cheesecake 12

    12.Slowly pour the cheese paste into the mold.

  • Illustration of the 6-inch version of light cheesecake 13

    13. Gently drop it up and down twice to shake out the bubbles.

  • Illustration of how to make 6-inch light cheesecake 14

    14.Put in three drops of pigment and use a cotton swab or toothpick to draw what you like Pattern, I am a nymphomaniac.Of course, this step can be omitted.

  • Illustration of how to make 6-inch light cheesecake 15

    15. This step should be done in advance: preheat the oven to 170 degrees for 5 minutes, then put Place a baking pan filled with cold water on the lower middle layer and place the cake mold in it.

  • Illustration of the 6-inch version of light cheesecake 16

    16.The middle and lower layers of the mold...170 degrees for 5 minutes to set, remember to color a little Cover with tin foil and heat to 140 degrees for about 60 minutes.Simmer for about 25 to 30 minutes and it's ready to go.Specifically, you can take it out when the residual temperature of the oven is cold.

  • Illustration of the 6-inch version of light cheesecake 17

    17.It tastes better when refrigerated...

Tips

Cheesecake needs to be heated in a water bath at low temperature for a long time.It will crack if it is exposed to high temperatures.I have tried it!.The temperature of each oven is different.If you have not done it before, you can refer to the above temperature and make adjustments later.My oven is 32L Changdi.Baking cakes depends on personal habits, and the key is to be familiar with the temperature of your own oven.

本文地址：https://food.baitai100.com/post/54377.html
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!

评论已关闭！