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Whenever I get tired of eating heavy cheesecake with strong flavor, I will think of the light oval cheesecake in West Point, and some cake houses call it Japanese cheesecake. There happened to be a recipe for Japanese cheesecake in the book at hand, so I tried it on the weekend. Japanese-style baked cheesecake A, cream cheese) 250, butter 25g, sugar 50g B, 4 egg yolks, milk 1/4 cups, vanilla essence 1/4 teaspoons c, low-gluten flour 25g D, egg white 4, sugar 25g. If smaller molds are used, this is the amount of 9-inch round cake molds. I used a special oval mold for cheesecake, so I ate it by myself, so I halved the ingredients and baked it into an oval shape in the cake room. 1. Oil the round cake mold; 2, cream cheese, butter softened at room temperature, 50 grams of sugar evenly, and gradually mixed with egg yolk, milk and vanilla essence evenly; 3. Sieve the flour evenly, slowly stir it into the cheese mixture and stir it evenly; 4, the protein is sent to wet foaming, and 25 grams of sugar is added to send it (if the sent protein is too hard, it is not easy to mix with the batter evenly); 5. Add some protein to the cheese batter and stir well, then mix the batter with the remaining protein and stir well. 6. Pour the mixed cake batter into a mold, put it into a baking tray filled with water, bake at 150 degrees Celsius for 1 hour, take it out, and cool or refrigerate. This kind of cake is light in taste and easy to handle. Taking out the light cheesecake with soft texture and golden surface from the oven will make people feel very fulfilled. Generally speaking, I think cheesecake is not difficult to make, whether it is baked or refrigerated-the main ingredient is cream cheese, and its quality and dosage mainly determine the taste of the cake. It should be noted that cream cheese should be placed at room temperature for several hours in advance until it becomes soft, so that it is easier to stir evenly when used. The butter to be sent must also be a softened solid. Don't heat the butter until it melts. When stirring, the mixture should be stirred until it is smooth and loose, and there can be no solid particles. Some people like to heat cream cheese just taken out of the refrigerator in a microwave oven or pot before use. I think it is more troublesome and the effect is not necessarily good. Because baking is waterproof baking, there is no need to worry about the temperature at the bottom. Therefore, if the oven has a double-layer grill, it is recommended to put the cake at the bottom of the oven, and not to crack the surface of the cake too close to the top heating tube. Choose a deep baking tray for holding water, and put more water to avoid drying. It is not advisable to open the oven and add water during baking, because the temperature will drop every time you open the oven. Not only should water be put in the baking tray, but also a clean cloth or towel should be put under the mold to ensure that the cake mold is in a state of baking without water. Generally speaking, the cheesecake made at home is not sticky after baking (and it is generally judged whether the cake is cooked by whether there is sticky batter on the toothpick), but the outside West Point Room often buys sticky cheesecake, which makes me wonder if it is not cooked. Later, I asked the chef of a five-star hotel this question. He said that the cream cheese used in those shops was of poor quality. Besides cheesecake, I also tried rice pudding at West Point. I mainly want to know the difference in taste between rice pudding and ordinary pudding. The basic methods of rice pudding are as follows: a. Rice (medium-long grain) 250g, milk 1500ml, vanilla essence 5ml, salt 2g, egg yolk 95g, sugar 250g, whipped cream (C)250ml, cinnamon 1. Wash the rice and drain it. Some chefs often soak rice in hot water for 2 minutes first, then rinse it with cold water to drain the water to remove excessive starch. 2. Mix rice, milk, vanilla essence and salt in a deep pan, cover and cook at low temperature for about 30 minutes until the rice grains are soft. Stir fry occasionally when cooking, to prevent the bottom of the pot from sticking to the pot, and leave the fire after frying. 3. Add the egg yolk, sugar and cream into the The Mixing Bowl and mix well. 4. Add some hot milk cooked in the second step and stir thoroughly. Then slowly pour in the milk and rice grains from step 2. 5. Pour all the ingredients into a 10 inch×12 inch (25cm× 30cm) baking pan, put butter on it and sprinkle cinnamon powder on the surface. 6. Bake in a water bath at 175℃ for 30-40 minutes (that is, bake in water) until it is solidified, and serve after warming or cooling. The above dosage is for larger baking pans. If you cook it yourself, you can estimate the amount of other ingredients according to the amount of milk you can eat at a time. Besides, the recipe says that milk and rice should be cooked on low heat. Because milk is easy to spill when it is cooked, you need to use a deep enough pot, which is the "deep stew pot" mentioned in the recipe-if the pot is not deep enough, I am afraid that you will not only be able to cover the pot, but also have to keep looking at it. Derived varieties of rice pudding: 1, raisin rice pudding: add125g raisins to cooked rice and milk, and then finish according to the basic formula; 2. French rice pudding: the amount of rice is increased to 325g, the amount of egg yolk is increased to150g, and cinnamon is omitted. After the yolk is mixed, immediately pour the rice pudding liquid into a single-serving pudding mold with butter in it, bake it according to the basic formula, then refrigerate it until it is solidified, pour it out of the mold and put it on a plate to eat. French rice pudding can be eaten directly, or it can be served with cream or water jam, or cooked fruit can be placed on the pudding taken out of the mold and then coated with almond gum to make French rice pudding named after the fruit used. Judging from the finished product, the French rice pudding is fragrant, thick and sweet, and it is no different from the Luzhou-flavor cream pudding without rice, except that there are more soft rice in it, which has a special taste. Luzhou-flavor cream pudding is a little too strong for me, so I have to refrigerate it. I like light milk pudding.