Cooking Steps

1. 

   Step1:First of all, my mold is Sanneng. It doesn't need to be oiled and dusted. But it's better to lay a piece of oilpaper or oilcloth on the bottom. In this way, you can pour it out. Prepare a special baking pan for water bath. I won't use the pan well for water bath. Because the baking pan is destroyed specially, so I didn't throw the rusty one in the bath. It's for water bat

2. 

   Step2:Cream milk is slightly added with milk and put in a stainless steel basin. Heat it with hot water. Here's a point to explain. Cream cheese can't be frozen. Once frozen, it will become very dregs. It won't be fine how to beat it. Some people will buy it and it will be very likely that the dregs will be frozen by the seller. We slow down and beat it with our hands to make the cream cheese smooth and smooth. Remember to turn off the fire when the water reaches a certain temperature. Don't keep boilin

3. 

   Step3:Add the butter and yolk. Keep stirrin

4. 

   Step4:Sift in the low flour and coarse corn starch to mix evenly. There is no need to over mix. I have one more step here. It is sifting

5. 

   Step5:Let's sift the cheese paste. It doesn't matter if we don't stir it evenly. Sift it without worrying that it will make the cheese paste smooth and smooth if we stir it too much.

6. 

   Step6:The important part is coming. The protein of the light cheese is sent. Some people say that the wet foaming is not easy to master. Some people say that the protein should be able to flow. I tried to shrink it very much. Basically, I think this state is wrong. The protein must be hit to a certain hardness, so that it can have support. But this state cannot be the same as Qifeng. That is not good. It will burst. Now we have In this protein tissue, it is very delicate and shiny. Pull out the stirrer to form a beak hook. This state is OK.

7. 

   Step7:We first take one third of the protein and add it to the cream paste. Stir it evenly. Don't worry about defoaming when adding it for the first time. We can stir it vigorously. Stir it evenly as much as possible. Then add another third. At this time, the mixing method is gentle. Finally, pour all the cream paste into the egg white basin for the last time and make all the batters even

8. 

   Step8:Finally, turn over the half good cheese paste and gently scratch it. There will be traces. It won't disappear. It's too thin. It's too thick. Basically, it's not in the right state.

9. 

   Step9:Pour into the mold. Puncture the big bubbles on the surfac

10. 

    Step10:Add water to bath along the basin. The temperature I use here is 150 ℃ 7080 minute

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