Rainbow Light Cheesecake

After seeing a picture, I suddenly wanted to do it. It happened to be my mother ’s birthday. Even though my mother was not around, she cooked it for her. Next time I go home, I will make it for her, and this year ’s rainbow sponge cake is for me. A series, but the steps are much simpler and the taste is even better!

After seeing a picture, I suddenly wanted to do it. It happened to be my mother ’s birthday. Even though my mother was not around, she cooked it for her. Next time I go home, I will make it for her, and this year ’s rainbow sponge cake is for me. A series, but the steps are much simpler and the taste is even better!

Material

Low-gluten flour 20 grams
corn starch 14 grams
butter 25 grams
Cream cheese 100 g
milk 100 g
egg 2 pcs
Fine sugar 50 grams
pigment As needed

Prepare various materials

Rainbow Light Cheesecake Step 1

Cut the cream cheese into small pieces and add two tablespoons of milk heat insulation water to mix well, continue to add the remaining milk

Rainbow Light Cheesecake Step 2

Add two egg yolks and continue to mix

Rainbow Light Cheesecake Step 3

Continue to add melted butter and mix well

Rainbow Light Cheesecake Step 4

Sift in low-gluten flour and corn starch, cut and mix until no obvious particles

Rainbow Light Cheesecake Step 5

Add the egg whites twice to white sugar to beat until the eight parts are distributed (the tip of the meringue is obviously curved), take one third of the batter before mixing, mix well and add the remaining mixture

Apply a layer of butter to the inner wall of the six-inch round bottom die to facilitate demolding. Wrap tin foil on the outside to prevent leakage

Take about one-sixth of the batter and mix it into a small pot, add the red pigment and mix well, pour into the mold

Rainbow Light Cheesecake Step 8

Continue to take about one-sixth of the batter with orange pigment and mix well, slowly pour in from the center of the mold

Rainbow Light Cheesecake Step 9

Repeat steps 8 and 9 and add yellow, green, blue, and purple batters in sequence

Rainbow Light Cheesecake Step 10

Preheat the oven at 170 ℃, put a full baking tray water on the bottom layer (not to forget !!!), the cake is carefully placed in the middle layer, and baked at 150 ℃ for one hour

Rainbow Light Cheesecake Step 11

After being out of the oven, cool to room temperature and put in the refrigerator to refrigerate for more than four hours.

Rainbow Light Cheesecake Step 12

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