Cream Hot Noodles Light Cheese

1. Soften the cream cheese by separating it from water, and use a manual whisk to beat it until smooth

2. Add milk and stir well until evenly mixed (this is the method for hot dough, where the flour is gelatinized and the cake batter is more evenly mixed, resulting in a finer texture)

3. Mix low gluten flour and 45g of milk to make a batter

4. Pour it into the cream cheese paste, stir evenly, and then turn to a hot water bath. Continue stirring until there is resistance and a slight graininess, then leave the water bath

5. After leaving the water bath, continue stirring until completely uniform and smooth

6. Add egg yolk and stir evenly

7. Add 1/3 granulated sugar when making the egg whites until they are coarse, continue to stir until they are fluffy, then add 1/3 granulated sugar again, and add the rest of the sugar when the egg whites begin to develop patterns. Stir until they are wet and foamy. At this point, lift the egg beater to present small, curved corners that are delicate and shiny. (Fine granulated sugar should not be added at once, but should be stirred evenly in batches before adding the next batch. Pouring it all at once will affect the mixing of the egg whites. The egg whites here do not need to be beaten until they are hard and foamy. If the egg whites of light cheese are beaten hard, they are easy to crack when baked, but if they cannot be beaten wet, they cannot support the batter, and the finished product will appear as a sinking pudding like texture with uneven organization. Therefore, it is necessary to Grasp it well

8. First, stir the egg yolk paste to prevent uneven sinking, then spoon 1/3 of the egg yolk paste into the egg yolk paste and gently mix it from top to bottom with a rubber scraper

9. Pour the mixed egg yolk paste back into the egg white paste, and continue to gently stir it evenly using the same technique. The mixed cake paste will appear even, delicate, and light (if bubbles continue to appear when flipping the batter, it indicates that the egg white has defoamed due to factors such as flipping technique, weight, and degree of beating, and the baked cake will not be successful at this time)

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

11. Pour about 1.5CM of warm water into the baking tray, place it in the lower layer of the oven, place the grill above the baking tray, place the cake mold on the grill, preheat the oven to 150 degrees Celsius, and bake it in a water bath for about 70 minutes (the temperature of the oven varies from house to house, I usually bake for more than 1 hour, light milk cakes need to be baked on low heat for a long time, and the water in the baking tray should not be too little. If the baking process dries, it can also be one of the reasons for the cake to crack)

12. You don't need to invert it when taking out the cheesecake. After letting it cool, gently rotate the mold to separate the cake from the mold wall, and then easily remove it. Finally, beat the animal based light cream and gently apply a layer of cream on the surface of the cake. Bake the coconut milk in the oven until golden brown, and evenly sprinkle it on top of the creamy egg cake. (When cutting cheesecake, if you want to cut it beautifully, use a cake knife to heat it over high heat. Each time you cut it, heat it once, so that the cake pieces will be very flat. I don't heat it every time I cut it, except for when I have to give it to friends or relatives for cutting.)