Latte Art Cheesecake

Overview

I opened a box of cream cheese to make cheese buns that my family loves to eat, but I was worried that some of them would go bad. So I made this light custard cake based on the amount of cheese. I have always liked the latte art pattern, so I combined the two; because it was the first time I added oil paper to the mold, the oil paper did not fit during the baking process, which affected the overall appearance of the cake a little bit when unmoulding, so sad----

Tags

• baking
• children
• birthday
• butter
• cocoa powder
• corn starch
• cream cheese
• egg
• low gluten flour
• white sugar
• lemon juice
• milk
• salt

Ingredients

Steps

1. 1 Prepare the ingredients

   

2. 2 Apply some butter to the mold in advance and put oil paper on it

   

3. 3 Beat the milk and cream cheese while heating until smooth

   

4. 4 Add butter and stir until melted

   

5. 5 Separate the water and add egg yolks one at a time and mix well

   

6. 6 Sift in cornstarch and cake flour

   

7. 7 Mix until there are no lumps and set aside

   

8. 8 Add a little salt and lemon juice to the egg whites

   

9. 9 Add sugar in three batches

   

10. 10 Beat until wet and foamy, with large chicken-tail-shaped bubbles as shown

    

11. 11 Add 1/3 of the egg whites to the egg yolk paste and mix well

    

12. 12 Then pour it back into the egg white basin

    

13. 13 Fold quickly and lightly into a thick and smooth cake batter

    

14. 14 Add a little milk to the cocoa powder and mix well

    

15. 15 Add a little cake batter and mix into cocoa paste, put it into a piping bag and set aside

    

16. 16 Pour the cake batter into the mold and shake it a few times to release air bubbles

    

17. 17 Squeeze cocoa onto the surface of the cake batter

    

18. 18 Use a toothpick to outline the pattern

    

19. 19 Put it into the preheated oven: bake in a water bath, that is, fill the lower baking sheet with water

    

20. 20 Set the upper and lower heat: 160 degrees, bake for 25 minutes. After the surface is colored, turn the heat to 130 degrees, lower the heat to 150 degrees, and bake for another 30 minutes

    

21. 21 Do not take it out after baking, let it sit in the oven for 30 minutes, take it out, wait for it to cool completely, then put it in the refrigerator overnight to unmold

    

22. 22 Cut into pieces

    

23. 23 The internal organization is very delicate