Name: [first Taste Diary] Cheese Sticks
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 80g Biscuit; 40g butter; 210g Homemade cheese; 23g corn starch; 100g Light cream; 50g Caster sugar; 1 tsp Lemon juice; 80g Red bean paste; 1 (about 60g with shell) Whole egg; 1 piece yolk

[first Taste Diary] Cheese Sticks

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

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

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.

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.

5. Add lemon juice and stir well.

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

7. Add whipped cream and stir well.

8. Pour in cornstarch and stir well.

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

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

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

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

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

14. Cut the refrigerated cake into strips and decorate.

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.