How do you make a delicious lemon carpaccio without an oven?

Do not use the oven to make lemon cheesecake. Ingredients: oil, biscuits, lemon, honey, cheese, yogurt, agar. 1. Soak the agar in water for about two hours, then take out a biscuit and a lime.

Put the biscuits in a grocery bag and press them into a powder, add the olive oil and stir well. Put the mixed biscuit crumbles into plastic wrap and put them in the mold. 2. Take a piece of cheese and put it in it and stir well, you can use a whisk to stir well.

3. Put the peel of the lemon into the cheese with a tool and stir well. 4. Add lemon juice to make the cheese more fresh. Now add the yogurt and continue to stir.

At this point, the agar has melted, and some water is put in it to make it clear and clear. 5. Take two spoonfuls of yogurt, put it in the agar just now, stir quickly, put all the mixed ingredients into the mold, smooth it and add some fruits, you can eat what you like, like melon seeds, raisins, lemon peel. 6. Pour the rest of the poor into the mold, put the mold in the refrigerator and refrigerate for two hours, and the cake is ready.

The effect of lemon, lemon is rich in vitamin C, as well as naringin and other nutrients, vitamin C can improve people's immunity, can play a role in sterilization and anti-inflammatory, can also be beautified, make people's ** become elastic, anti-aging and other effects. Lemon also has the functions of clearing heat, relieving heatstroke, relieving cough and expectorant, improving immunity, and beautifying the skin. Lemon has the effect of quenching thirst, in summer because of the hot weather, the human body is not enough, you can soak lemonade to drink, can help the human body get the water it needs, and at the same time will not harm the body.

Lemon also has the effect of cough and expectorant, because there are more people who have colds in summer, drinking some lemon water every day can relieve cough and phlegm, which can improve people's immunity and resist the invasion of foreign germs. <>

First of all, people with a bad stomach should not drink lemon water, so as not to cause damage to the stomach, lemon water is very acidic, so under normal circumstances, you can soak one or two pieces. Lemon water should not be drunk on an empty stomach, and it should be flushed to the teeth after drinking. Don't rot your teeth.

Can be made with a rice cooker. First of all, the preparation is done, the egg whites are ready, then the flour is ready, add lemon juice, cheese and put it in the rice cooker for half an hour.

You can use a rice cooker to make a cake. Make sure the flour rises twice before putting it in the rice cooker to steam. The result is more delicious when you do this.

First, make the shape of the cake with flour, then add lemon and cheese to it, put it in the rice cooker and add the appropriate amount of water, and steam it in the rice cooker for 20 minutes.

Lemon raw cheesecake.

Taste: Sweet Cooking time: 1 hour.

Lemon raw cheesecake is one of the delicacies, the main ingredients are 28 grams of cake flour, egg white (84 grams of chicken), etc., the food is simple to make, delicious and fragrant, highly respected and loved by the public.

2 eggs.

Yogurt 75g

Cake flour. 33g

Caster sugar. 50g

Animal-based whipping cream.

50g cream cheese.

125g lemon pectin.

Amount. Collapse.

Place cream cheese, whipping cream and yogurt in a blender.

Beat until smooth and grain-free and pour into a large bowl.

Add two egg yolks.

Beat well with a whisk.

Sift in cake flour.

Mix well with a rubber and a silver ruler spatula and put it in the refrigerator.

Now whisk the egg whites and add caster sugar in three portions.

Beat the egg whites to the point of close to hard foaming (lifting the laughing high egg can pull out a sharp corner, with a slight curve).

Take the cheese paste out of the refrigerator, scoop 1 3 egg whites into the cheese paste and mix well with a rubber spatula.

Pour it all back into the protein bowl.

Mix well with a rubber spatula.

Wrap the bottom of the cake mold with tin foil and pour the cake batter into the cake mold.

Add about 3 cm of water to the baking pan, place the cake tin in the baking pan, and bake the baking tray in the lower layer of the preheated oven at 160 degrees for 1 hour to 70 minutes.

Wait until the crust is evenly colored and the cake is thoroughly set. Freshly baked cakes are fragile, so don't demould them immediately. Allow it to cool naturally before demolding.

Spread a layer of lemon pectin on top, put it in the refrigerator, refrigerate for more than 4 hours before cutting into cubes and serve.

Cut it and you can share!

The light cheesecake is delicious!

Material. 80g of digestive biscuits, 30g of cream, 350g of cream cheese, 200g of whipped cream, 80g of caster sugar, 1 lemon, 10g of gelatin (4 slices), 1 lemon, 50g of caster sugar, 1 whole egg, 30g of cream

Method. Ready]:

1.Place the digestible biscuits in a plastic bag and crush them.

2.Dissolve the cream in water and mix well with the crumbled biscuits.

3.Spread it on the bottom of the model, bury it with a spoon and flatten it on the back.

4.Refrigerate and set aside.

Cheesecake]:

1.Heat the creamcheese over water and mix until soft.

2.Add caster sugar and mix well.

3.Add whipped cream and lemon juice and mix well.

4.Soak the gelatin slices in ice water until soft, wring them out, heat them over the water and mix well.

5.Pour into the model and refrigerate for 3 to 4 hours.

Combination] Liquid Detection Cover:

1.Place the lemon juice, caster sugar, and eggs in a pan and simmer over low heat, stirring as you cook.

2.Stir until thick, turn off the heat, add the cream, mix well and sift through.

3.After the cheesecake is refrigerated and demolded, pour the lemon cheese on top and you're done!

Cooking steps: 15 steps.

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2 medium-sized lemons, peeled off and cut into cubes.

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Squeeze the juice of the lemon and strain out the juice.

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Pour the cream cheese with the milk.

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The insulated water dissolves and allows them to gelatinize together.

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The process of heating the cheese allows for weighing the rest of the matter and separating the yolk from the egg white.

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Mix the cheese with the milk, add the butter and mix them together on low speed to form a paste.

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Add the egg yolks and continue to stir well.

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The cake flour is sifted into the egg yolk paste with the cornstarch and stirred well, in this recipe, the method of mixing is not so important, so it doesn't matter if you are newbies.

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Beat the egg whites on medium speed until large bubbles like fish eyes appear, add a little lemon juice and add caster sugar in two parts.

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Beat the egg whites on medium speed until they are wet, the so-called wet foaming is that the meringue is very delicate, and you can pull out a slender one without dripping it with a stirring rod.

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Take one-third of the meringue and stir it together with the egg yolk paste, or you can mix it casually, don't take too long, and after the egg yolk paste is mixed with two-thirds of the meringue, pour it into the last third of the meringue.

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Stir in the remaining lemon juice in the cake batter.

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Stir together to form a delicate cake mixture.

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Pour the cake liquid into the mold, smooth the surface, shake a few times to shake off the big bubbles, if the mold is not non-sticky, you should smear some oil on it, preheat the oven to 160 degrees, put water in the baking tray, the cake is baked over the water, the water is not over the cake mold 2, 3 cm can be, hot and cold water.

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Bake at 160 degrees to 170 degrees until the surface of the cake turns yellow, and the cake begins to fall back a little bit, which is a little separated from the cake mold, which means that it is baked.

Present 1 3 egg whites into the cheese, turn the batter from the bottom to the top, and then pour the mixed cheese batter into the remaining 1 3 egg whites, at this time the oven is turned on at the same time, set to 160 degrees with tin foil first. Wrap the bottom of the tin and pour the batter into the tin to let the bubbles out. Bake in the oven for another 60 minutes.

Lemon cheesecake preparation step 1Prepare all the materials; Here's how to make the crust. 2.How to make the cake base: 1. Put the digestible cake into a 2-layer sealed fresh-keeping bag and roll it out with a rolling pin.

Graham crackers (for cake base) 60g

25g butter (for cake base).

Cream cheese 150g

Whipping cream 70g

20g butter, 1 tablespoon lemon juice.

20g caster sugar

3 egg yolks 25g cake flour

1 lemon zest.

3 egg whites and 40g caster sugar

Roll out graham crackers in a thick crisper bag with a rolling pin, crushing as much as possible.

Add the melted butter to the cookie crumbs and mix well.

Pour the mixed cookie crumbs into the cake tin and flatten them.

Use a flat-bottomed container to crush and compact the biscuits, and be sure to press them tightly so that the mold will not loose).

Whisk the cream cheese, whipping cream, butter, lemon juice and 20g caster sugar in insulated water with a whisk to form a creamy shape.

Add the egg yolks one by one and stir well.

Add the sifted cake flour to mix well.

Grate the lemon zest into crumbles and mix well (do not grind the socks until the lemon-white part is reached).

Use a whisk to make a coarse foam for egg whites, then add 20 grams of caster sugar and whip at medium speed, when the foam begins to become fine, add the remaining 20 grams of caster sugar, the speed can be adjusted to high speed, beat the egg whites to wet foam (pick up the end of the whisk to keep a length of 4-5 cm).

Dig 1 3 quantities of meringue and mix it into the cream cheese batter, gently stir it well with a rubber spatula, and then pour the mixed batter into the remaining meringue and mix well (use a rubber spatula to flip the head from the bottom to the top and cut and mix).

Pour the well-blended cheese batter into the molds.

Add water to the bottom of the oven and preheat the oven at 175 degrees in advance, bake for 10 minutes, then adjust the oven temperature to 160 degrees and continue to bake for 40-50 minutes (the temperature and time are adjusted according to the heat of your own oven).

After baking, take it out (do not remove the mold first), cool it completely, and then put it in the refrigerator for more than 3-4 hours.

Completely chilled to release the mold.

Material. 160g cream cheese, 80g caster sugar, 3 lemons, 5g gelatin, 200cc milk, 200cc whipped cream (animal), 4-6 digestive biscuits, 35g unsalted cream, 1 6-inch cake mold.

Method. Crush the digestive biscuits, mix them with granulated sugar, add melted cream, flatten the bottom of a 6-inch cake mold, and store in the refrigerator for later use.

Soak gelatin water to soften.

Heat the cream cheese and caster sugar in water, stir in a whisk until smooth without particles, add lemon juice and some lemon zest to add aroma.

Heat the milk and add the softened Lai Lasong gelatin slices until the gelatin is completely melted, then mix in step 3 in 2-3 times.

To whisk the whipped cream, first add half of the whipped whipped cream to step 4 and stir evenly with a spatula, and then mix well with the rest of the whipped cream.

Pour step 5 into the egg god Zheng cake mold that is paved with elimination and beat biscuits, at this time, you can sprinkle some lemon zest to the surface, as a garnish (can be omitted), cover with plastic wrap and refrigerate for 4-5 hours, and when demolding, you can use a musket hot water to circle around the edge of the mold to facilitate demoulding.

1. Ingredients: 70 grams of cream cheese, 78 grams of milk such as core, 30 grams of corn oil, 20 grams of cake flour, 10 grams of corn starch, 30 grams of egg yolk, 10 grams of lemon juice, 50 grams of caster sugar, 3 grams of salt.

2. First of all, add the cream cheese to the medium mixing basin, close the water and slowly heat the cream cheese to about 50 degrees, and press the cream cheese with a spatula to make the cream cheese appear smooth and delicate, without particles.

3. Add the milk and corn oil to the cream cheese paste in batches and mix well with a hand pump.

4. Mix the low-gluten flour with corn starch and mix well, sieve into the mixture in step 2, and stir the mixture with a spatula until there are no dry powder particles.

5. Add salt and a few drops of lemon juice to the egg white, add the caster sugar in 3 times, and beat until the soft chicken tail with long horns is packed.

6. Add one-third of the meringue to the mixture in step 3, add 10 grams of lemon juice and the zest of 1 lemon zest sedan mold, and mix well; Add the rest of the meringue and toss well.

7. Coat a little softened butter on the side wall and bottom of the non-stick mold, send the 6-inch non-stick mold to the oven with preheating to 180 degrees and 140 degrees to the lower heat, and bake the middle layer for about 5 minutes.