Cooking Steps

1. 

   Step1:Beat strawberries into a paste with a blender; add 27g milk to the cheese softened at room temperature, heat it in water and stir until there is no granul

2. 

   Step2:Add the melted butter and stir well; add the strawberry paste and mix well

3. 

   Step3:Add sifted low flour and corn flour and mix until no dry flour is found; mix egg yolk in several times and stir evenly; cover the cheese paste and refrigerate until it is slightly thick and then stir slightly to avoid cheese sinking; add sugar to the protein in three times and beat until it is wet foaming; mix a small amount of protein paste and cheese paste and adjust the specific gravity of cheese paste; pour into the protein basin and mix evenly

4. 

   Step4:Pour the mixed cake paste into the mold (no paper is laid around the mold, but it is recommended to lay a piece of oiled paper on the bottom of the mold. In this way, it will be easier to demould later). Drain the water pan at the bottom of the oven, pour the second layer into the baking mesh, and preheat 145 degrees. Put the mould on the baking net. Bake for 90 minutes (adjust the time and temperature by yourself depending on the personal oven); release the mould when it is out of the oven until it is not hot. The taste is better after cold storage.