Hot noodle with light cheese

Overview

This cheesecake has a delicate texture. The hot noodle method makes the batter gelatinize and the texture becomes more delicate. After being refrigerated, it has the texture of ice cream. Students who like cheese must try this cake. Xuechu's four-inch mini cheesecake mold is small and cute, super easy to remove from the mold, and the finished product is also super beautiful when given away.

Tags

• baking
• cake flour
• cream cheese
• egg yolk
• milk a
• milk b
• sugar
• lemon juice
• protein
• salt

Ingredients

Steps

1. 1 Soften the cream cheese, use a spatula to cut and mix until smooth, add milk A and mix evenly;

   

2. 2 Mix low-gluten flour and milk B to form a batter, pour into the cheese milk paste of 1, mix evenly;

   

3. 3 Put the cheese batter into the boiling water and stir until the traces of the egg beat disappear and there are some particles. Leave the water bath and continue stirring until it is completely uniform;

   

4. 4 Add the egg yolks in portions and mix evenly;

   

5. 5 Add a little salt and lemon juice to the egg whites, add sugar in batches, beat until wet peaks form, and the eggs have a curved hook when lifted;

   

6. 6 Add 1/3 of the egg whites to the egg yolk paste, cut and mix evenly, then mix all the egg whites and egg yolk paste, cut and mix evenly;

   

7. 7 Pour into the Xuechu four-inch mini cheese mold and gently shake out any air bubbles;

   

8. 8 Pour the remaining batter into the Xuexi Chu's four-inch Cuckoo Hof mold and gently shake out any air bubbles;

   

9. 9 Put the mold into a baking pan filled with warm water, use the water bath method, preheat the oven to 150 degrees, then turn to 140 degrees for 80 minutes. Please refer to your own oven for specific time and temperature.