[first Taste Diary] Cheese Sticks

[first Taste Diary] Cheese Sticks

by First taste diary official

4.9 (1)
Favorite

Difficulty

Normal

Time

2h

Serving

2

Last issue we made our own cheese and butter, which will come in handy this week!

In this issue, I will make a national version of "Snickers": cheese sticks. The method is relatively simple. There is only one "stirring" action in the whole process.

If you are tired of ordinary cheesecake, you may wish to change the taste and try this bar-shaped cheesecake. The fragrant, crispy biscuits and the slightly sticky texture of the cheese collided with a wonderful chemical reaction, and one bite by one could not stop at all.

Come one when you are hungry, cheese is power! "

Ingredients

[first Taste Diary] Cheese Sticks

1. Break the biscuits with a food processor and pour them into a bowl.

[first Taste Diary] Cheese Sticks recipe

2. After the butter has melted in the insulated water, pour it into the biscuits and mix well.

[first Taste Diary] Cheese Sticks recipe

3. Pour the well-mixed biscuits into the mold, use a spatula to assist in flattening and compacting, and then put in the refrigerator for refrigeration.

[first Taste Diary] Cheese Sticks recipe

4. The cheese is softened at room temperature ahead of time. Stir a few times and mix well, then add the sugar and stir smoothly.

[first Taste Diary] Cheese Sticks recipe

5. Add lemon juice and stir well.

[first Taste Diary] Cheese Sticks recipe

6. Add egg yolks and eggs in portions and mix well.

[first Taste Diary] Cheese Sticks recipe

7. Add whipped cream and stir well.

[first Taste Diary] Cheese Sticks recipe

8. Pour in cornstarch and stir well.

[first Taste Diary] Cheese Sticks recipe

9. Take one third of the cheese paste and red bean paste and mix well.

[first Taste Diary] Cheese Sticks recipe

10. Pour the original cheese paste into the mold prepared earlier.

[first Taste Diary] Cheese Sticks recipe

11. Then pour the red bean cheese paste, and use a cake pin to lightly draw the pattern.

[first Taste Diary] Cheese Sticks recipe

12. Knock gently twice to shake out bubbles. Put it in the preheated oven and bake at 150 degrees for 40-50 minutes.

[first Taste Diary] Cheese Sticks recipe

13. After the baked cake has cooled naturally, seal it with plastic wrap and keep it in the refrigerator for at least 3 hours.

[first Taste Diary] Cheese Sticks recipe

14. Cut the refrigerated cake into strips and decorate.

[first Taste Diary] Cheese Sticks recipe

Tips:

1. The storage time of cheese sticks: 1 week.
2. The cheese paste has particles that can't be stirred, so you can sieve it, so that the taste will be better.
3. Crushed biscuits, for those who don't have a cooking machine, they can be replaced with a rolling pin to break them.
4. If there is no red bean paste, you can use cocoa powder, matcha powder or purple sweet potato powder instead. The dosage is about 5g.
5. Bake at low temperature. If the temperature is too high, the color of the pattern on the surface will be very dark, and the effect will be unsightly.
6. When pouring the batter, pour it at a height of about 10 cm from the mold to help remove large bubbles, and it is not easy to bulge due to large bubbles in some places during baking.
7. The weight of an egg of the same size depends on the amount of protein. The amount of protein for each egg will be different, while the weight of the yolk will not be too different.

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