Cooking Steps

1. 

   Step1:First, make soup seeds (high powder 260 low powder 120 yeast 5 salt 6 sugar 25 milk powder 16). Add 100g water to 20g flour and stir well. Heat it on the gas to 65 degrees away from the fire. Stir constantly in the middle to prevent the bottom of the pot from burning. Paste the surface of the paste with a plastic film. Refrigerate it for one hour after it reaches room temperature. 3. Beat the material (whole egg 80 water 87 soup seed 100C butter 60) to the expansion stage by oil method. 4. Fermentation at room temperature to twice the size. 5 divide 50 g into one. Let it roll and relax for 15 minutes. 6. Close the dough face down, pat it flat and blow it out. Roll it into a circle. 7 cut the lower dough with a mousse circle smaller than the dough. 8 becomes a circle and a circle bottom. 9 put the paper mold into the round bottom first. Put in the circle again. 11. Put it into a self-made fermentation tank at 36 ℃ and 70 ℃ for one hour. Ferment to twice the size. 13 pour in the pudding. Preheat the oven. Heat up and down at 160 ℃ for 20 minutes.

2. 

   Step2:Pudding liquid cheese 100g, sugar 20g, milk 40g, light Cream 40g, egg 30g, lemon juice 2.5g1. Heat cream cheese with water and stir until smooth. Add sugar in several times and stir into mayonnaise. 2. Add lemon juice and continue to stir. 3. Heat milk liquid in microwave oven. Slowly pour into 2 and gently stir. 4. After the egg is stirred, slowly add 3 cream cheese liquid into the egg several times and gently stir Mix 5. Filter and pour into container.