【Cream Hot Noodles with Light Cheese】
Overview
How to cook 【Cream Hot Noodles with Light Cheese】 at home
Tags
Ingredients
Steps
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Soften the cream cheese over water and beat with a hand mixer until smooth
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Add milk and stir thoroughly (this is how to make hot noodles, the flour batter will be gelatinized, the cake batter will be more evenly mixed, and the texture will be more delicate)
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Stir low-gluten flour and 45g milk into batter
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Pour into the cream cheese paste, stir evenly, turn on the water bath, continue stirring until there is resistance, and when there is a slight graininess, leave the water bath
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After leaving the water bath, continue stirring until completely uniform and smooth
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Add egg yolk and mix well
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When the egg whites are beaten to a rough foam, add 1/3 of the fine sugar. When the egg whites continue to beat until fluffy, add 1/3 of the fine sugar. When the egg whites begin to show texture, add the remaining sugar and beat until wet foam. At this time, lift the egg beater to form a small pointed corner that curves downward, which is delicate and shiny. (Do not add the fine sugar at once, but beat it in batches. Add evenly before adding the next time. Pouring it all at once will affect the beating of the egg whites.) The egg whites here do not need to be beaten until hard foam. If the egg whites of light cheese are beaten hard, they will easily crack during baking. However, if the egg whites are not wet and cannot hold up the batter, the finished product will appear like a sunken pudding with uneven texture, so be sure to grasp it well.
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Stir the egg yolk paste first to prevent it from settling unevenly on the bottom, then spoon 1/3 of the egg white paste into the egg yolk paste, and use a rubber spatula to gently stir from top to bottom
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Pour the mixed egg yolk batter back into the egg white batter, and continue to mix gently with the same technique. The mixed cake batter will appear uniform, delicate and light (if bubbles continue to appear when mixing the batter, it means that the egg whites have defoamed due to the mixing technique, weight, degree of whipping, etc., and the baked cake will not be successful)
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Pour into a 6-inch mold and shake gently to remove air bubbles
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Pour about 1.5cm of warm water into the baking pan, put it in the lower layer of the oven, put a grill on top of the baking pan, place the cake mold on the grill, preheat the oven to 150 degrees, and bake in a water bath for about 70 minutes (the temperature of the oven is different in each house, I usually bake for more than 1 hour. Light cheesecake needs to be baked on low heat for a long time, and the water in the water-filled baking pan should not be too little. If it dries out during the baking process, it will also be one of the reasons that will cause the cake to crack)
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There is no need to invert the cake when taking it out. After it cools down, gently turn the mold to separate the cake from the wall of the mold and you can easily take it out. Finally, whip the animal-based whipping cream and lightly apply a layer of cream on the surface of the cake. Bake the coconut paste in the oven until golden brown and sprinkle it evenly on the milk. Just put it on the cake (when cutting the cheese cake, if you want to cut it more beautifully, burn the cake knife with fire, and burn it once for each cut, so that the cut cake pieces will be very smooth. I don't burn it every time I cut it, except when I want to give it to friends and relatives. I will burn it)
