Cooking Steps

1. 

   Step1:Put cream, cheese and yoghurt into the container. Stir in hot water until smooth without particles. Add four yolks and stir wel

2. 

   Step2:Sift in low gluten flour. Continue to stir until smooth and free of particles. Refrigerate for use

3. 

   Step3:Add lemon juice to the egg white, add white sugar in three times, and beat until wet foaming

4. 

   Step4:Take 1 / 3 of the protein cream and put it into the cheese paste. Stir well

5. 

   Step5:Pour the whipped cheese paste into the remaining 2 / 3 protein cream. Continue to stir evenly

6. 

   Step6:Preheat the oven at 180 ° and wrap the bottom of the mould with tin paper. Add 2 / 3 warm water into the baking tray

7. 

   Step7:Pour the whipped cheese paste into the mould from a high place, shake it up and froth, and then put it into the oven. Bake it at 180 ° for 30 minutes. Then bake it at 150 ° for 20 minutes (observe the coloring situation, and then cover it with tin paper)

8. 

   Step8:After baking, don't take it out in a hurry. Keep simmering for half an hour in the oven. Demould it. Cool it. Refrigerate it. It tastes better.