How to make light cheese with creamy noodles

Many people don’t know how to cook, which is normal in modern society. After all, with the prosperity of the modern catering industry, we can eat in restaurants. But many times, the taste is really different when you make it yourself. As for the method of making cream-fried light cheese, you can try it yourself and then taste it yourself. I believe the taste will definitely be different.

1. Soften the cream cheese and beat it with a hand whisk until smooth.

2.1 Mix low-gluten flour and 45g milk into batter

3.2 Add milk and mix thoroughly (this is the method of hot noodles. The flour will become batter, and the cake batter will be easier to mix and have a finer texture)

4.1 After leaving the water bath, continue stirring until it is completely uniform and smooth

5.2 Pour into the cream cheese paste, stir evenly, turn on the water bath, continue stirring until you feel resistance and a little grainy, then leave the water bath

6.1 When the egg whites are beaten to coarse foam, add 1/3 of fine sugar, continue to beat until fluffy, add another 1/3 of fine sugar, and then add the rest of the sugar when the egg whites begin to show lines, and beat until wet foam. At this time, the egg beater will show a small downward-bending tip, which is delicate and shiny (do not add fine sugar all at once, beat it evenly in batches before adding it next time. Pouring it all at once will affect the whipping of egg whites). The egg whites do not need to be beaten to hard foam. If the egg whites of light cheese are beaten to hardness, they will easily crack during baking. However, if they are not beaten to wetness and cannot hold up the batter, the finished product will appear to be pudding-like and uneven in texture, so you must grasp it well.

7.2 Add egg yolk and mix well

8. Stir the egg yolk paste first to prevent it from sinking unevenly, 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 to mix evenly

9. Pour the egg yolk paste back into the egg white paste, and continue to stir gently in the same way. The cake batter should be even, delicate and light. (If bubbles continue to appear when stirring the batter, it means that the egg whites are defoamed due to the stirring method, weight, whipping degree, etc., and the cake will not be baked successfully.)

10. Pour into a 6-inch mold and shake it gently to remove bubbles.

11. Pour about 1.5cm of warm water into the baking tray, put it in the lower layer of the oven, put the baking rack on the baking tray, put the cake mold on the baking rack, preheat the oven to 150 degrees, and bake in a water bath for about 70 minutes (the temperature of the oven is different for each family. I usually bake it for more than 1 hour. Light cheesecakes need to be baked at low heat for a long time. The water in the water-filled baking tray should not be too little. If it dries up during the baking process, it will also cause the cake to crack)

12. Take it out without turning it upside down. After it cools down, gently turn the mold to separate the cake from the mold wall, and you can easily take it out. Finally, whip the animal cream and lightly spread a layer of cream on the surface of the cake. Bake the coconut flakes in the oven until golden brown, and evenly sprinkle them on the cream cake. (When cutting cheesecake, if you want to cut it more beautifully, burn the cake knife with fire, and burn it once every time you cut it. In this way, the cut cake pieces will be very flat. I never burn it every time I cut it, except when I want to give it to friends and relatives. I will burn it.)

The method of making cream-cooked light cheese introduced above may be very simple, but with your extraordinary comprehension, you will definitely add your own innovation. If you dare to innovate, you will definitely be able to create delicious food with new ingredients.