Hot Noodles Light Cheese Cake
1.
Soften the cream cheese, cut with a spatula and mix until smooth, add milk A, and mix well;
2.
Mix low-gluten flour and milk B into a batter, pour it into the cheese milk batter of 1, cut and mix evenly;
3.
Put the cheese batter into boiling water over water, stir until the traces of egg strokes do not disappear, there are a few particles, leave the water bath, continue to stir until completely uniform;
4.
Add egg yolks in portions, cut and mix evenly;
5.
Add a little salt and lemon juice to the egg whites, add sugar in portions, and beat until the moist foaming, lifting the egg cuffs;
6.
Take 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.
Pour the four-inch mini cheese mold in the entrance kitchen and gently shake out bubbles;
8.
Pour the remaining batter into the 4-inch Cuckoo Hoff mold in the school kitchen, and gently shake out bubbles;
9.
Put the mold into a baking tray filled with warm water, water bath method, preheat the oven at 150 degrees, then turn it at 140 degrees, 80 minutes, please refer to your own oven for the specific time and temperature.
Tips:
TIPS:
1. Bake at low temperature for extended time to prevent cracking;
2. If the low-temperature coloring is not good, you can put it on the highest layer, or increase the heat, and bake for two or three minutes to color;
3. This can be the amount of five four-inch molds. I only have four molds, so I fill it up relatively full.
