Light cheesecake, smooth and soft, not wet or heavy, suitable for the elderly and children. Write down how to make hot noodle light cheese cake, and give the recipe quantities and ratios of 6-inch light cheese cake for the reference of friends who love sweets. The amount of the eight-inch formula needs to be doubled.
Ingredients:
100g cream cheese, 35g low-gluten flour, 1 milk (42g), 2 milk (45g), 45g egg yolk, 90g egg white, 42g fine sugar.
How to make six-inch hot noodle light cheese cake:
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Put the cream cheese in hot water to soften it and stir it evenly with a spatula clockwise to form a fine and smooth cheese paste.
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Add milk 1 (42g).
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Pump the eggs and stir evenly in a clockwise direction.
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Sift the low-gluten flour 2-3 times, add low-gluten milk 2 (45g), and stir clockwise evenly to form a batter.
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Add the cheese paste into the batter.
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After stirring clockwise evenly, add it to the boiling water. Continue to stir clockwise until you feel resistance and the cheese batter shows obvious lines.
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Take out the cheese batter and continue to stir clockwise until completely combined.
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Add the egg yolk and stir evenly in a clockwise direction.
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Next beat the egg whites. Beat the egg whites with a whisk until rough peaks appear, then add 1/3 of the sugar. Beat until fluffy and fine, then add 1/3 of the sugar, beat until the foam is fine and textured, then add the remaining sugar.
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Beat the egg whites until they are 8 minutes wet and foamy. That is: the egg white is delicate and shiny. Lift the egg beater until the egg whites point downwards into a birds beak shape.
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Add 1/3 of the egg whites into the egg yolk paste and stir evenly from low to upwards.
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Pour the mixed cake batter back into the egg whites.
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Use a spatula to stir evenly from bottom to top. Do not over stir to defoam.
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The final cheesecake batter is fine and silky, with no graininess.
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Pour the cheesecake batter into the mold and shake it a few times to release air bubbles.
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Put the mold into the baking pan and pour about 1cm of room temperature water. Preheat the oven to 180 degrees in advance. After the cheesecake batter is put into the oven, adjust the temperature to 150 degrees and bake for about 70-75 minutes. If it feels undercooked, place the cheesecake in the oven for 2 minutes. The above is the recipe for six-inch hot noodle light cheese cake. Please follow my cheese cake recipe and make a hot noodle cheese cake.
6 inch cake
How to make a zero-failure colored light cheese cheesecake. Illustration of the steps to make a 6-inch cheese cheesecake
