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Auto Cook Setting and Menus
Cheese Cake
(7 inch)
Ingredients
Cake base:
digestive biscuit ............... 100 g
butter (unsalted) .............. 40 g
Cake foundation:
cream cheese .................. 300 g
castor sugar ..................... 90 g
sour cream ....................... 130 g
butter (unsalted) .............. 33 g
vanilla bean ..................... ⅓ piece
whole egg liquid ............... 81 g
egg yolk ........................... 27 g
corn starch ....................... 10 g
Container
7 inch cake tin, metal tray,
wire rack (lower shelf),
water tank
Method
Cake base:
1. Smash digestive biscuit in a plastic food bag and
crush with rolling pin.
2. Melt butter completely and mix well with biscuit
crumbs.
3. Spoon the mixture into tin lined with baking paper
and press firmly.
4. Cover the inside of the tin with baking paper and
put the cake tin in refrigerator.
F0003CE21MP_eng.indd 43
F0003CE21MP_eng.indd 43
Cake foundation:
1. Cut cream cheese and butter and let stand
naturally until soft. Open vanilla bean and take
29
vanilla seeds for later use.
2. Stir together cream cheese, castor sugar, and
vanilla seed in a mixer then beat until the texture is
smooth.
3. Stir in soften butter and sour cream respectively.
4. Mix liquid whole egg and egg yolk with 3 times to
add in, stir thoroughly after each addition.
5. Add the sifted corn starch and stir quickly and
evenly with a hand-held whisk.
6. Fill water tank. Select Auto Menus No.29 and start
to preheat.
7. Take out cake tin from refrigerator, fill in the batter
and use a bamboo stick to remove bubbles from
the surface.
8. After preheating, place cake tin on wire rack and
put wire rack on metal tray, then put metal tray
in the lower shelf position and press Start pad to
cook.
9. Remove cake tin after cooking and let it cool down,
then put cake in refrigerator for about 4 hours and
serve.
- Eng-43 -
(continued)
2018/10/8 12:11:51
2018/10/8 12:11:51
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