Hello everyone, I am Xiao Gaojie.
Today we are making cotton cheese cake
Pour some warm water
Place it on the lower rack of the oven, preheat the oven
separate eggs
Heat up some water
After the water is boiling, turn the heat to the lowest
milk
butter
And cream cheese
after well mixed, you can take away from the heat
Put egg yolks in
Do you see that the ingredients in this bowl are similar to the ingredients which used for mayonnaise?
Water, oil and egg yolks
Here is actually an emulsified process
Emulsification can help you reduce water and oil separation
And reduce the possibility of cake separation
Since I will use this hand mixer to beat the egg white later
I use it now to well mix the egg yolks for 2-3 minutes.
My purpose is not to beat egg yolks
But to emulsify more thoroughly
Sift into 50 grams of flour
This flour is only half the amount for making chiffon cake
But the total weight of water and oil is much more than that in the chiffon cake.
So it is more crucial to beat the egg white
After mixing the flour, not so surprisingly
This thickness is almost the same as the yolk batter of the previous chiffon cake.
Now let's beat the egg white
Put a little white vinegar
After the big bubbles come out, put the sugar in several times.
Add all the sugar before it reaches the soft peak stage
After reaching the soft peak stage, continue to beat the egg white for a little bit more
Stop before reaching the stiff peak stage
This is medium peak stage
I will show you how the cakes look like with soft peak and stiff peak meringue in a while
Mix in the meringue in three times
When the egg yolk batter and the meringue are similar in term of thickness
It is easier to stir evenly
This is a 7 inch baking tray
line a piece of parchment paper
Cover with aluminum foil
Put in the oven. Turn down the temperature and bake for one hour
After one hour, remove the aluminum foil. Bake for another 20 minutes
Finally turn on the broiler for 2-3 minutes
After you come out, don't forget to drop it on the table
Cooling down sideways
turn the directions few times during cooling
Separate the side with a knife
Then take the cake out
Let's look at the inside structure
This cheese cake has almost all the ingredients which we used to make chiffon cakes
On top of that, a big scoop of cream cheese is added to it
Chiffon cake itself is very tasty
Can you imagine, on top of the sweet and cotton soft taste of chiffon cake
Add another layer of buttery and creamy cheese taste
How rich that taste can be?
Let's see what it is like to use soft peak meringue
The first stage in the oven the cake springs higher.
What goes up must come down
After cooled, you see that the side has completely separated from the baking pan.
The cake itself is very moist, it can jiggle as well
The structure is also good, it seems to be softer
This is also made with soft peak meringue
Only raised the oven temperature 10 degrees Fahrenheit during baking
Spring even higher
After cooled, the surface shrinks and
becomes wrinkled
But the internal structure is still good.
So you can also use the soft peak meringue to make this cake
It shrinks slightly, but at the same time it is softer.
Only, you don't want to use the stiff peak meringue
When mixing the batter, you see a problem.
It’s hard to stir evenly
Finally, it was stirred evenly, but lots of bubbles have ruptured
Slightly bulging in the middle after cooling
You will see the reason after it is cut
The middle lower part is actually the last part where the cake is heated.
Before it is set in the oven
The bubbles are lighter, and they have already floated up
The water is heavier and goes down, it becomes a dense layer.
Overly beaten egg white causes this problem
Similarly, under beaten egg white
Or if the oven temperature is not hot enough can also cause this problem
If the entire cake is separated into two layers
Then these problems may exist at the same time
Start with the emulsification concept of mayonnaise
To the difference stages of meringue in chiffon cake
Till the water bath baking method of chocolate chiffon cake
We gradually and
Step by step made today's cotton cheesecake
I believe everyone who follows the instructions step by step
can bake a satisfying cheese cake
Thank you for watching, I am Xiaogao, I will see you next time:)