Oil free yogurt cake How to make cheese flavored cake?

Separate the egg yolk and egg white, put the egg white and egg head in the refrigerator and refrigerate, cover with a cloth to prevent water from dripping into the oil-free yogurt cake in the refrigerator Step 1

To prepare the low flour and cornstarch mix and sift three times for the alternate oil-free yogurt cake Step 2

Add 120g of plain yogurt to 3 egg yolks, stir well, then sift in low flour and corn starch, gently mix well and sift twice for oil-free yogurt cake Step 3

At this time, fill a baking tray with cold water about 1cm high and put it on the lowest level of the oven, preheat the oven to 150 degrees on the top tube and 160 degrees on the bottom tube for 10 minutes. Add 30 grams of white sugar to the egg whites twice until wet foaming, pull out the beaten egg head and show a big curved hook, as shown in the figure (first add lemon juice or white vinegar to the coarse bubble plus the first time, fine bubble add the second time) Oil-free yogurt cake method Step 4<>

Add half of the egg yolk paste to the egg yolk paste and mix it quickly from the bottom to the top, and then pour the egg yolk paste into the remaining half of the egg white paste and quickly mix it from the bottom to the top The method of oil-free yogurt cake Step 5: Pour the egg batter into the mold, first shake the mold about 10cm away from the table, shake off the large bubbles, and then use a toothpick to mark the Z word, up and down and left and right directions, and then you can put it in the oven to bake, water separation method, 150 degrees on the upper tube, 160 degrees on the lower tube, and bake about 90 minutes in the middle and lower layers. To prepare the oil-free yogurt cake Step 6

After baking, take it out, let it dry for 3 minutes, see the edge of the cake come off, take the cake mold side, turn it a few times, cover a flat bottom plate, flip it upside down to deduct the cake, and then cover the flat plate at the bottom of the cake, flip it back to the front, and the demoulding is completed.

Crack the eggs into a large bowl and add the egg yolks and caster sugar. <>

Beat with a whisk at high speed.

Beat until the whisk is lifted, and the dripping egg will not disappear immediately, <>

The degree to which you can draw the pattern in the bowl means that it is ready.

1. Ingredients: (6-inch cheesecake).

2. Cake base: 22g of Oreo biscuits, 48g of whole wheat digested cakes, 10g of butter.

3. Cheesecake filling ingredients: 140g of homemade yogurt cheese, 60g of homemade yogurt, 20g of low-gluten flour, 10g of corn starch, 10g of chocolate milk tea powder (dispensable), 40g of pure milk, 10g of butter, 65g of powdered sugar, 2 eggs.

4. Crush the Oreo cookies and digestibles with a rolling pin, add 10g of butter to the base.

5. Put the cake bottom into the cake mold and press it flat and set aside.

6. Mix the homemade sour tung milk cheese, yogurt and milk together, and stir well with a whisk.

7. Add the egg yolk to step 3 in batches and stir well. Become a cheese paste.

8. Sift the powder into the cheese paste, mix well, add butter and stir well.

9. Add two egg whites to powdered sugar and beat until white, and when you take and burn the whisk, they can be dropped.

<> "Recipe: 3 eggs, 170g of homemade yogurt (sugar-free, thicker), 35g of cake flour, 10g of corn starch, 35g of caster sugar, a few drops of lemon juice.

Steps. 1. Wash the yogurt container with hot water and dry it in the oven.

Box of 135ml old yogurt mixed well with 500ml of milk.

3. Pour the mixed milk into the cup, and ferment in the yogurt machine at 42 degrees for 8 hours.

4. Take out the fermented yogurt and set aside.

5. Add low-gluten flour and corn starch to the yogurt.

6. Add the egg yolk, mix evenly and set aside.

7. Turn on the oven and preheat it at 130 degrees, add lemon juice to the egg whites.

8. Beat at high speed until you need a big bubble shirt, add 1 3 sugar for the first time until the color of the liquid changes, and add 1 3 sugar for the second time.

9. Beat until lines appear, add 1 3 sugar for the third time and continue to beat me until a small hook appears when lifting the whisk.

10. Take 1 3 meringue and add it to the egg yolk paste, stir evenly in a J-shaped shape.

11. Or pour it back into the remaining meringue vertically, and mix evenly in a J-shaped shape.

12. Put oil paper on the mold and pour the batter into the mold.

13. Put the mold into the baking tray, put 1cm of water in the baking tray, 130 degrees for 70 minutes.

14. After baking, it can be baked for half an hour, and the taste is better after refrigeration.

<> "Oil-free yogurt cheesecake.

Tips: The formula is a 6-inch mold, the baby will also eat some, and the sweet fiber can be added to 45g

The protein basin needs to be water-free and oil-free, and it is more stable to freeze to ice ballast.

Water bath method for baking, the mold is recommended to use a non-stick mold with a non-live bottom, and remember that the tin foil can not enter the water.

Ingredients: 120g of cheese

60g of yogurt and 40g of whipped cream

Cornstarch 10g

10g cake flour

35g of egg royal judgment yellow

75 g of egg white, 30 g of granulated sugar

How to make 2g lemon juice:

1. The egg yolk protein is separated from the ballast, and the egg white is frozen in a waterless and oil-free basin for later use.

2. Cheese + yogurt + cream is heated and melted until there are no particles (about 70 degrees), placed to cool down to about 60 degrees, add egg yolk and stir evenly at the same time, add sifted flour + powder and stir evenly, keep warm at about 45 degrees for later use (can be placed on the hot water pot that has just been heated).

Preheat the oven at 180 degrees on the top and 130 degrees on the bottom (the temperature will be adjusted later, note) and preheat it together with a baking tray with water.

3. Add sugar to the egg white in three times (fisheye bubble - delicate - textured) and beat the vertical liquid to the beak hook.

4. Take 1 3 egg white paste to egg yolk paste and mix evenly, pour it back into the protein basin, mix evenly, and pour it into the bottom oil pad paper and brush the oil mold on the side.

5. Sit the mold in a baking tray with water, bake at 180 degrees in a water bath for 10 minutes, and bake at 130 degrees for 50 minutes

The egg whites in the boss's yogurt cheesecake do not need to be beaten, and the taste is very delicate, and after our improvement of the egg whites is made, such yogurt cheesecake not only tastes delicate, but also adds a soft taste. Today, I would like to share with you an improved version of yogurt cheesecake.

==Yogurt cheesecake egg white whipping version ====

Recipe]: 125 grams of cream cheese, 25 grams of yogurt, 20 grams of sugar, 1 egg white, 25 grams of whipping cream, and grams of salt.

How to make it]:

1.Cream cheese wrapped in plastic wrap and placed in a small basin, pour boiling water and soak for 20 minutes, soak the cream cheese softly, take out the soaked cream cheese and stir slowly with a whisk, stir until the cheese is completely fried into a puree, there are no obvious cheese particles, pour in the whipping cream and yogurt and stir slowly evenly, stir until the whipping cream yogurt and cheese are completely integrated, pay attention to all ingredients can not be beaten during the stirring.

2.Put the egg white in a small basin without water and oil, put in the white sugar and salt, stir slowly with a whisk, stir and melt the white sugar and salt, beat the egg white as quickly as possible, beat until wet foaming, there are obvious lines on the surface, take half of the beaten egg white and put it into the cheese batter and stir evenly, and then pour the remaining egg white into the cheese and stir well.

3.Evenly spread a layer of butter in the cake mold, pour the stirred cheese batter into the mold, preheat the oven to 170 degrees, 150 degrees to the bottom heat, put the cake mold with cheese in the baking tray, add one-third of the water to the baking tray, bake in the oven, bake for about 15-20 minutes, the cake is obviously bulging, the surface turns yellow, and then adjust the temperature to 140-150 degrees and bake for 15-20 minutes until fully ripe.

Tip]: When putting the cheesecake batter into the egg white, you need to add it in two parts, which can effectively avoid the egg white foaming. To make the baked cheesecake more fluffy, beat the egg whites slowly and then quickly, the slow stirring time should not be too long, stir the sugar and salt to melt, if the stirring time is too long, the egg whites will not be beaten.

Summary]: When yogurt cheesecake is baking, an appropriate amount of butter needs to be applied to the mold. This will allow the cake to be better demolded.

If it is a split cake mold, you need to wrap a layer of tin foil on the outside of the mold to prevent the water in the baking tray from invading the mold. To see if the cake is baked, you can use a toothpick to pierce the cake, if the surface of the toothpick is relatively clean, it means that it is ripe, if there is cake mucus on the surface, it means that it is not cooked.

Egg white, egg yolk separation, egg yolk add 20 grams of corn oil, 100 grams of yogurt stir well, sieve into 30 grams of low-gluten flour, 15 grams of corn starch, draw a Z word and mix well, 30 grams of caster sugar are added to the egg white 3 times, beat out large bubbles and add the first sugar, beat until the bubbles are delicate and add the second time, hit the lines that are not easy to disappear and add the third time, beat until the whisk is lifted.

Method: 1. Make the cake base first.

2. Soften the cheese at room temperature, add melted butter and yogurt until smooth.

3. Add the egg yolk in batches and beat well.

4. Sift in the powder and mix well to form a cheese paste.

5. Add protein sugar to beat until wet foaming.

6. Mix the meringue and cheese paste evenly into the mold, water bath method, 150 degrees, 60 minutes.

Roasted. Combine the cheese and cake and bake in the oven for 20 minutes.

"I like the cheesecake of Qianji and the ancestor very much, every time I go to buy a piece, sit in the store and taste it, let the rich milk aroma slowly melt in the mouth, now there is an oven at home, the first time I tried to do it, it was very successful, the taste is pure Oh, don't mention it, Tuotuo from the beginning of the time on the side called - "so fragrant!" It smells so good! I want to eat!

I want to eat! "It's finally done, he killed a big piece by himself, hehe, watching him eat like a little flower cat, my mother's heart is so happy! ”

Ingredient breakdown. Ingredients: 3 egg yolks.

20 grams of butter.

Digest biscuits 3 pieces.

130 grams of cream cheese.

Appropriate amount of excipients: low-gluten flour.

Two scoops of cornstarch in large quantities.

50ml plain yogurt

Whipping cream 50ml

40 grams of powdered sugar.

A six-inch cake mold.

Sweet taste. Baking process.

One hour is time-consuming.

Normal difficulty. Steps to make yogurt cheesecake.

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Ingredients: 3 egg yolks, 20 grams of butter, 3 digestive biscuits, 130 grams of cream cheese, two spoons of low-gluten flour and cornstarch, 50ml of plain yogurt, 50ml of whipping cream, 40 grams of powdered sugar, and a six-inch cake mold.

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Digest the biscuits, crush them, add the melted butter and mix well.

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Take a six-inch cake mold, wrap the bottom with tin foil, spread butter around the perimeter, pour the mixed biscuits into the mold, and flatten with the bottom of the spoon.

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Melt the cream cheese at room temperature, mix well and whip.

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Add the beaten egg yolks in three portions and beat as you go.

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Add the yogurt in three portions, stirring as you go.

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Pour in the whipping cream and stir as you go.

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Sift the cake flour and cornstarch and stir well as you go.

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Stir until the batter is uniform in color and free of particles.

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Pour into the mold. Please click Enter a description.

Gently poke a few times to expel the air.

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Preheat the oven at 190 degrees for 10 minutes, pour hot water into the baking tray, put it in a mold, bake in the middle and lower layers of the oven, and bake on 140 degrees for 60 minutes.

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It's baked, it's so fragrant.

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Sift the powdered sugar (outside the portion) and enjoy, if wrapped in plastic wrap, put it in the refrigerator overnight, and eat it the next day, the taste is better!

A work from Gourmet World Tuo Tuo Ma.

Kitchen utensils used: Electric oven.

Classification: Bakery Cake Cheesecake.

Teach you how to make cheesecake fluffy and delicate.

This time it may be that the cheese is put more, it is very fragrant when baked, and I can't wait for the cake to cool, and then taste it after refrigerating overnight, compared with Kraft, I can't eat a special taste, and then I gave it to the pig to taste, and he also said that it tastes similar to the previous Kraft, and it can really be used instead if you can't buy Kraft. Of course, Kraft's ** is more expensive than MG.

A total of 2 6-inch cakes were made, and Xiao Xiao sent a 6-inch cake back to others, and the feedback was of course delicious!

Ingredients: 6-inch egg sponge cake: 2 eggs, 50 grams of sugar, 60 grams of low flour, 10 grams of butter.

Preparation of the original cheesecake.

1. Cut the butter into small pieces and melt in hot water in advance.

2. Add sugar to the egg yolk and mix the dry egg white.

3. Sieve the powder and add melted butter.

4. Enter a 6-inch live bottom mold.

5. The middle and lower layers are 180 degrees for 30 minutes.

6. It is easy to demold after cooling, divide into 2 pieces and put them at the bottom of 2 6-inch molds, and the top uneven layer can be cut off with a knife.

MG cheesecake (6 inches *2).

Ingredients: 250 g of mg cream cheese, 100 g of sugar, 4 eggs, 40ml of whipping cream, 30 g of low powder, 10ml of homemade vanilla extract

1. Put the cream cheese in the window to warm up, beat the hot water until smooth, continue to beat the sugar and egg yolk until smooth, and add the whipping cream.

2. Sieve low powder, add homemade vanilla extract, and mix wet protein.

3. Pour the cheese batter into the sponge cake base.

4. The middle and lower layers are steamed and roasted at 140 degrees for 100 minutes, and the last 5 minutes are adjusted to the middle and upper layers to 160 degrees for coloring.

5. The low-temperature baking is really good, almost no cracking, and the color is also tender, I like it!

6. The demoulding is also very good, after natural cooling, the surrounding area is automatically separated, and the bottom is gently demolded, and the bottom is demolded with a gentle top, and the bottom is more easily demoulded due to the sponge bottom underneath.