【coffee Light Cheese】——no Bitterness, Only Fragrant
1.
Pour coffee into milk
2.
Stir slowly to dissolve
3.
Pour yogurt into the coffee milk
4.
Stir well
5.
Pour whipped cream
6.
Stir well
7.
Take the cream cheese that has softened at room temperature
8.
Beat with an electric whisk until smooth
9.
Slowly pour in the coffee mixture made before, and stir while pouring
10.
Until well mixed
11.
Add egg yolk
12.
Stir well
13.
Sift in low-gluten flour
14.
Stir well, cover with a layer of plastic wrap and place in the refrigerator for later use
15.
The egg whites are added with sugar and beaten to 6~7 to distribute
16.
Take 1/3 and pour into the cheese paste
17.
Stir evenly
18.
Then pour it back into the egg white bowl
19.
Continue to mix well
20.
Pour the mixed cake batter into a 7-inch mold and shake it twice
21.
Insert a baking tray filled with cold water in the lowermost layer of the preheated oven, put the cake on the second-to-last grill, and bake the cake using the water-proof method; bake at 150 degrees for about 70 minutes, let it out and let it cool off. Mold, refrigerate for more than 4 hours can be cut and eaten
Tips:
1. When the coffee is poured into the milk to dissolve, if it is not easy to melt, you can heat it up and let it cool for use;
2. If the cheese is not easy to be beaten evenly at room temperature, it can be beaten evenly by heating in water;
3. Be sure to refrigerate the egg yolk and cheese paste, which can increase its consistency and have a good mixing effect with egg whites;
4. Pay attention to the degree of whisking the egg whites, just beat them finely and smoothly, and the lines will appear soon enough, and then beat them again, it is easy to crack when baking;
5. If you are using a solid bottom mold, you can directly sit in the water and use the water bath method;
6. Be sure to refrigerate before cutting, so that the effect of cutting noodles is good;