4hw.com.cn: speaking of cheese cake, I believe that not only girls but also children like it very much. The taste of cheese cake is different from other cakes, so it is very popular. So how can we make delicious cheesecake at home? Let's learn how to make Cheesecake with Xiaobian. Make a homemade cheesecake for the baby, let the child experience your delicious!
How to make cheese cake
Cheesecake, or cheese cake, cheesecake, is a kind of Western dessert. It has a soft top layer, with special cheese mixed with sugar and other ingredients, such as egg, cream, coconut and fruit.
How to make cheesecake? Make a homemade cheesecake for the baby, let the child experience your delicious! There are two kinds of cheesecake, baked cheesecake and frozen cheesecake. One needs to be grilled and the other needs to be frozen. It depends on your taste and needs!
Cheese cake is usually made of biscuits as the bottom layer, but there are also those without bottom layer. What we're learning now is not to use the cheesecake at the bottom.
Material Science:
250g cream cheese (cheese cream), 150ml milk, 80g sugar, 3 eggs, 20g corn starch, 2 tablespoons low gluten flour, 60g raisins, half lemon dandruff, 130ml animal light cream and 5ml lemon juice.
Practice:
1. Protein and yolk were separated. Break up the three yolks, add 50 ml milk, and then add corn starch. Stir evenly, need to stir until the corn starch is completely dissolved, and turn into the egg milk liquid without particles for standby.
2. Mix 100 ml of milk with 20 g of sugar, put it into a container that can be heated at high temperature, boil it in a small fire and turn off the fire.
3. Immediately pour in the egg milk liquid of step 1, stir evenly, then boil it over low heat until it is thick and thick, then leave the heat to cool for use.
4. Soften the cream cheese (cheese cream) at room temperature, beat with an egg beater until smooth, add the cooled egg yolk paste, add 130 ml of fresh milk oil and half of lemon peel, and mix well.
5. Sift in the flour and mix well.
6. Pour in raisins and mix well to make cheese paste.
7. Start to beat the protein, add lemon juice into the protein, beat the protein to the coarse bubble, and then beat it with sugar for three times until it is wet foaming.
8. Pour 1 / 3 of the protein cream into the cheese paste, turn it up from the bottom with a rubber knife and mix evenly (do not circle it to avoid protein defoaming). Then pour all the remaining protein cream into the cheese paste, and continue to mix with the rubber knife.
9. Pour the mixed cake paste into the mould and smooth it. Lift it up and shake it twice on the stove to shake the air inside. Fill the baking pan with water, then wrap the bottom of the cake mold with tin paper, put it into the baking pan filled with water, and then put it into the preheated oven, the middle and lower layers, 150 degrees, and bake for about 2 hours.
10. Take it out of the oven immediately after baking, cool it and demould it, brush some lemon juice and orange juice on the surface, and refrigerate it overnight before eating.
Material Science:
200g cream cheese (cheese cream), 100ml milk, one egg, 80g white sugar, two pieces of gilding, 300ml light cream, several pieces of biscuits.
Practice:
1. Put the biscuits into the food bag, roll them with a rolling pin and crush them into pieces, put them into a bowl and mix well with 10g white sugar;
2. Butter melts in hot water;
3. Mix the melted butter and biscuit crumbs, put them into the mould wrapped with tin paper, compact them with a scraper, and put them into the refrigerator for refrigeration;
4. Next, make cheese paste. Heat cream cheese in microwave oven for 30 seconds until softened. Add 30 grams of white sugar, and mix it with egg beater smoothly without granules;
5. Soak the gilding tablet in cold water and drain.
6. Add 20 grams of white sugar to the milk and cook in a small pot until the edge is bubbling. Remove from the fire. Slowly add the broken yolk and stir while adding.
7. Add the gelatine tablet soaked in step 5 into the egg milk, stir until it is completely melted;
8. Add 5g of white sugar to whipped cream and distribute to seven;
9. Mix the egg milk and cheese paste of step 6 in batches;
10. Add the cream in step 8 and mix well;
11. Mix well and pour into the mold, refrigerate for 4 hours, then take out the film for eating, or decorate it for eating.
Tips:
1. Don't boil the milk, or the egg will turn into egg soup when it is put in.
2. Cake must be refrigerated for more than 4 hours before eating.
3. When removing the film, blow around the mold with a blower or turn it with a hot towel to remove the film.
4. When cutting the cake, heat the knife and cut it again. The cut will be more orderly.
Skills of making cheesecake
Cheese cake is usually made of biscuits as the bottom layer, but there are also those without bottom layer. There are several fixed flavors, such as original flavor, vanilla cheesecake, chocolate cheesecake, etc. as for the decoration on the surface layer, it is often strawberry or blueberry, and there are also varieties that are not decorated or simply put a thin layer of honey on the top layer. The structure of this kind of cake is more solid than that of ordinary cake, but the texture is more soft than that of ordinary cake, and the taste is also more moist than that of ordinary cake. Let's study together then!
1. Cheesecake 'and cheesecake' are the same cake, but the name is different. Cheese cake is divided into light cheese, medium cheese and heavy cheese cake according to the cheese content. Generally, the cheese content of light cheese cake is less, and the taste is refreshing, while the heavy cheese cake contains rich cheese, with delicate and rich taste.
2. Cream cheese, also called cream cheese and cream cheese, is the main raw material of cheese cake. Its texture is delicate and the taste is fresh. It is the most suitable cheese for making cheese cake. Cream cheese is a little hard in cold storage. It will become soft after being placed at room temperature for a period of time or heated in water. At this time, it can be beaten with an egg beater until it is smooth and smooth, which is used to make cheese cake.
3. Lemon juice refers to the juice squeezed from fresh lemon, which is used to improve the taste of heavy cheese cake.
4. Water bath is a common way to bake cheesecake. It can avoid the situation that the cheesecake is baked too old, and the taste is rough or the taste is more facial. It can also prevent the top of the cake from cracking when baking.
5. When baked cheesecake comes out of the oven, it is relatively fragile. At this time, do not rush to demould it. Put it in the refrigerator for 4 hours and then demould it and cut it into pieces for consumption. The effect is the best.
6. When making frozen cheese cake, do not boil the milk, and refrigerate for 4 hours before eating.
Making cheese cake in microwave oven
What to do without an oven? Can't make a delicious cheesecake? The answer, of course, is No. Xiaobian now teaches you how to make super simple microwave cheesecake.
1. Put butter and cream cheese in a container that can be put into the microwave oven, cut into pieces with a silica gel knife, put sugar, mix well;
2. Put the above materials into the microwave oven, and heat them to the degree of softening in the unit of medium fire for 10 seconds. Do not dissolve them completely. It may need to be heated for 3-4 times, but do not heat for 30 seconds at a time. Remember to take it out after heating;
3. After softening, stir evenly with chopsticks or stirrer until there is no particle;
4. Sift the flour into the cheese paste, and then stir until there are no particles;
5. Pour sugar free yogurt in and stir well;
6. Spread the crushed Oreo biscuits or other biscuit crumbs on the bottom of the mold;
7. Pour the mixed cheese batter into the mould, shake it a few times and smooth the surface, or scrape it with a scraper. Don't spread it too full. Just leave a little edge. This cake doesn't swell at all.
8. The baking function of microwave oven is preheated to 180 ℃. Put in the cheese paste and a small bowl of hot water, 150 ° 30 minutes, 30 minutes and 30 minutes, and then insert the toothpick in the middle and pull out the toothpick with smooth surface.
9. Cool for a few hours to release and sprinkle with white chocolate chips. You can enjoy it.
Tips
1. All ingredients don't need to be particularly precise, like to eat strong taste, cheese can be put more, like to eat sweet, sugar put point.
2. Eggs can be put but not put, but the taste is not very different. If you put the egg, put the whole egg down after the butter and cheese softening steps, and mix well.
3. If you want to make it easier, you don't need the bottom of the biscuit or the chocolate, just spread the cheese paste.
4. It seems that there are many steps, in fact, stirring and then stirring.