Why can t I bake a cheesecake and what happens when a half cooked cheesecake heats up

Preparation of cakes.

Materials. Ingredients: 80 grams of cake flour, 80 grams of caster sugar, 6 eggs.

Excipients: 1 gram of salt, a few drops of lemon juice, 60 grams of butter, 80 ml of milk.

Preparation of cakes.

1.The butter softened at room temperature is placed in a porcelain bowl and can be heated at high temperature.

2.Put the gas on the stove and bring to a low boil, then turn off the heat immediately.

3.Sift the cake flour into the above steps and mix well.

4.Add a whole egg, mix well, then gradually add the 5 egg yolks separated from the egg whites and mix well.

5.Add the milk in portions and mix well.

6.Add a few drops of lemon juice and 1 gram of salt to five egg whites, beat with an electric whisk until coarse foam, add sugar and beat until neutral foam, lift the whisk with a small hook.

7.Add one-third of the whipped egg whites to the egg yolk paste and mix well.

8.Pour the batter into the remaining egg whites and mix well.

9.Pour the batter into an 8-inch mold and shake the mold a few times.

10.Wrap the outer layer of the mold in tin foil and place it in a baking tray filled with cold water.

11.Preheat the oven to 150 degrees on top and bottom heat, and bake for 80 minutes.

Cooking skills. Beat the eggs until neutral and foamy, do not need to beat until dry.

The rice cooker makes a cake.

Ingredients: 4 eggs, 6 tablespoons of milk.

Method steps.

Beat the egg whites with 3 chopsticks, 3 is much faster than two pills. It doesn't take long to make a bubble (in order to highlight the sweetness, you can put a little salt), put a spoonful of sugar, keep beating until it is a little thick, and then put a spoonful of sugar, and then continue to beat, so that after about 15 minutes, it will become creamy, and the chopsticks will not fall off, this process is more critical, and it is a little painful not to stop! It takes a little patience and persistence!

It's better to have a whisk here!

Mix 2 tablespoons of sugar, 3 tablespoons of flour and 6 tablespoons of milk in the egg yolks.

Pour in half of the creamy egg whites and stir (up and down rather than in a circular motion).

Stir well, pour in the other half of the creamy egg whites, and stir up and down.

Press the rice cooker button to preheat for 1 minute, take out the pot a little hot, pour in a little oil and evenly coat the pan to prevent it from sticking.

Pour in the stirred stuff and squat the pan a few times to pop the bubbles out.

Press the cook button, it will automatically jump to the keep warm setting after 2 minutes, then cover the vent with a towel and stuff it for 20 minutes, then press the cook button, and it will be fine after 20 minutes.

Precautions. The most important thing to pay attention to in the whole process is not to get a drop of water on it, and wipe the utensils dry! Otherwise, all the work done will be wasted.

Cheesecake is baked in a water bath, which is made by putting water in a baking tray and then placing molds in a baking tray to bake. It takes about 40 minutes to bake at about 160 degrees to 170 degrees, depending on the size of the cake you bake, and then refrigerate and serve. Of course, you can also use gelatin slices, which are melted and integrated into the cake batter, so you don't need to bake them, and you can directly eat them cold.

When I first took it out, the cheesecake was very soft and fragile inside. You take it to the fridge and let it sit for 4 hours!

Heating the half-cooked cheesecake will make the half-cooked cheesecake taste better. If you want a better taste of semi-cooked cheesecake, you can use it in the microwave.

Heat for 30 seconds. Semi-cooked cheese refers to cakes or birthday cakes that are made with a shallow heat or do not need to be bent over the fire.

Half-cooked cheesecakes that are usually bought do not need to be heated before eating, but heating them will make the half-cooked cheesecake taste better.

Preparation of semi-cooked cheesecake

Take the cream cheese and whipped cream.

Mix and beat in a water bath and do not overheat the cheese paste in pursuit of blending. Add the egg yolk in two portions, beat well and add the next one. Whisk the custard until evenly and without granules, sifting in the low flour and cornstarch.

Continue to stir the batter until you don't see any dry powder.

Add a little yogurt, on the one hand, to increase the viscosity, and on the other hand, to give it a slightly sour taste. The oven is broken, the tray is preheated with water at 150 degrees, and the silicone oil paper is cut into a suitable shape and spread on the circumference and bottom of the mold. Start beating the egg whites, add the sugar three times, and beat the egg whites until wet foam.

Pour half of the egg whites into the batter, stir evenly, pour the batter into the egg whites, and mix evenly. Pour into a mold with pre-prepared silicone oiled paper. 150 degrees up and down the fire without hot air.

Bake in a water bath for 45 minutes for 4 inches and 60 minutes for 6 inches.

The ripening of the cake is carried out by the vaporization of water, which forms tiny holes in the inside of the cake and is filled with flour to support the skeleton of the cake. However, the water in the unbaked cake is not completely vaporized, and there is a lot of liquid tissue inside. If the heating is stopped at this time, the internal structure has not yet been formed, so it is easy for the cake to become dented due to the lack of support in the center.

Solution: Extend the baking time or increase the baking temperature so that the cake is fully baked. If the surface is too dark, consider low temperature to extend the baking time, or cover it with tin foil.

In addition, do not take out of the oven before the cake is fully ripe, judge whether the cake is ripe can be used chopsticks or other long-handled utensils to reach into the oven, press the surface, if there is an obvious ** after pressing, it means that the cake at this time has matured and can be baked. If you hear a subtle "rustling" sound, and ** is very slow, it means that the center is still slightly underheated, and you should continue to bake for a while.

Hello. The ease with which cheese melts depends on the amount of fat, moisture, ripeness, etc.

The vast majority of cheese in China, whether imported or self-produced, is so-called cottage cheese, which is specially used to sandwich bread and eat directly, with a high degree of solidification and little moisture, and cannot be baked in the oven.

It is recommended that you do not bother with the variety of cheese, and it is better to go to a large supermarket and buy a pizza cut into small strips.

Special cheese, cheese can not be baked does not have to be tested in the oven, just find a pot and put the cheese on it to fry for a while, it can be baked, until it is browned, it cannot be baked.

Low-fat and low-humidity mozzarella.

Cheese belongs to the variety that does not melt easily. To make pizza, it is recommended to cut the cheese into small cubes and then spread it evenly on the pizza crust to make it easier to bake.

Summary. Dear, hello, I am happy to answer the question of why baked cheesecake leaks A: 1. Because the temperature rises too fast, the cake expands too fast.

2. The egg white is too hard, resulting in uneven heating and cracking. 3. Stir the egg white and egg yolk cheese paste without mixing well.

Dear, hello, I am glad to answer the question of why the baked cheese cake will leak if it fails Answer: 1. Because the temperature rises too fast, the cake expands too fast. 2. The egg white is too hard, resulting in uneven heating and cracking.

3. Stir the egg white and egg yolk cheese paste without mixing well.

Dear, with rocks you can use the method of low temperature and then high temperature to bake. 1. Preheat and bake at 125 degrees until it exceeds the mold height. 2. Adjust to 145 to 150 degrees for coloring, the process of coloring and touching the code takes about 5 to 7 minutes, and after coloring, you can add tin foil to maintain this temperature and then continue to bake or lower the temperature slightly before baking.

It should be noted that the total time is about 50 minutes, and the low temperature baking is to avoid the gas in the cake from expanding too quickly due to excessive heating. Turning up the temperature of the crumbs is to speed up the ripening of the cake. Be cautious.

You can use your hand to press it, and if there is no flowing feeling in the cake, it is cooked.

The steps to make a light cheesecake are as follows:

Raw materials required:

1. Ingredients: 235 grams of cream cheese, 135 grams of milk, 50 grams of butter, 100 grams of caster sugar, 4 egg whites, 4 egg yolks, 35 grams of low-gluten flour.

2. Excipients: 25 grams of corn starch, 4 drops of lemon juice.

Step 1: Take out the cream cheese in advance and soften it at room temperature.

Step 2: Stir with a manual whisk in insulated water until smooth.

Step 3: Add milk and butter and stir until combined.

<>Step 5: Stir until all is done.

Step 6: Then sift in the low-gluten flour and cornstarch.

Step 7: Stir in the low-gluten flour and cornstarch in a zigzag shape, stir well, and set aside.

Step 8: Add lemon juice to the egg white, beat the electric whisk until wet foaming, and lift the whisk to have a curved hook.

Step 9: Add one-third of the egg whites to the egg yolk paste, and stir well in a zigzag shape.

Step 10: Pour back the protein bowl and continue to stir in a zigzag shape.

Step 11: Pour into the mold for eight minutes, if there is no cheesecake mold, you can use the chiffon cake mold, and wrap the bottom with tin foil, because the cheesecake needs to be baked in a water bath.

Step 12: Place in a baking tray and fill the baking tray with hot water to one-third of the mold.

Step 13: Put it in the preheated oven, bake at 130 degrees for 60 minutes, turn to 140 degrees for 15 minutes. (The temperature and time are adjusted appropriately according to your own oven).

Step 14: After baking, do not bake, stay in the oven for 1 hour, and do not need to be upside down after cooling.

Possible reasons: 1. Because the temperature rises too fast, the cake expands too quickly.

2. The egg white is too hard, resulting in uneven heating and cracking.

3. Egg Burning Confession and egg yolk cheese paste are not mixed well.

Solution: Use low temperature and high temperature to bake.

1. Preheat and bake at 125 degrees until it exceeds the mold height.

2. Adjust to 145 to 150 degrees for coloring, the coloring process takes about 5 to 7 minutes, after coloring, you can add tin foil to maintain the temperature of this morning bend and then continue to bake or lower the temperature slightly before baking.

Note: The total time is about 50 minutes, and the low temperature baking is to avoid the gas in the cake from expanding too quickly due to too fast heating. Turning up the temperature is to speed up the ripening of the cake.

Possible reasons: 1. Because the temperature rises too fast, the cake expands too quickly.

2. The egg white is too hard, resulting in uneven heating and cracking.

3. Stir the egg white and egg yolk cheese paste without mixing well.

Solution: Use low temperature and high temperature to repent of drying.

1. Preheat and bake at 125 degrees until it exceeds the mold height.

2. Adjust the color to 145 to 150 degrees Celsius, the coloring process takes about 5 to 7 minutes, and after coloring, you can add tin foil to maintain this temperature and then continue to bake or lower the temperature slightly before baking.

Note: The total time is about 50 minutes, and the low temperature baking is to avoid the gas in the cake from expanding too quickly due to too fast heating. The purpose of raising the temperature is to speed up the ripening of the cake.