Cooking Steps

1. 

   Step1:Spread a thin layer of butter on the baking dish.

2. 

   Step2:To make custard sauce, first beat the egg yolk in a container. Pour in 15g of soft white sugar and mix well.

3. 

   Step3:Then add the sifted low gluten flour in step 2. Mix well until there is no powder.

4. 

   Step4:Add milk slowly at last. Mix well.

5. 

   Step5:Filter step 4 through the sieve again.

6. 

   Step6:Step 5 is then boiled to a paste by heating and stirring.

7. 

   Step7:After flameout, add butter and mix until smooth.

8. 

   Step8:Put cream cheese in another container and mix until smooth. Then add it to step 7. Stir well and set aside.

9. 

   Step9:Pour the protein into another clean container. Add the remaining 25g of soft white sugar. Beat with an electric beater until it foams.

10. 

    Step10:Take 1 / 3 of step 9 and step 8 and mix well. Then return to the remaining step 9 and mix well.

11. 

    Step11:Finally, put step 10 into the flower mounting bag, then squeeze it into the baking dish for about 9 minutes. Pour in hot water about 2cm high. Put it into the oven and heat it at 160 ℃ for about 30 minutes until it expands. (seal with plastic wrap and cool before baking.)