Cooking Steps

1. 

   Step1:1. Cream cheese a piece (about 227g) of light cream 100g of milk 100g of butter 60g of water, heat and stir into a thick paste without particles. After warming, knock in 6 yolks and stir them evenly (keep the protein in a clean basin for whisking). Sift in 50g of low gluten flour 30g of corn starch and stir well. Leave in the refrigerator for about 30 minutes. 2. Egg white. Add 100g sugar three times. Beat until the egg beater is lifted and the head protein is curved. 3. Add 2 / 3 water to the bottom of the oven. Preheat the oven with the upper and lower tubes at 150 ℃. 4. Take out the cheese paste and the albumen paste and mix them evenly. Pour them into the bottom fixing mould and shake them flat. Put them on the baking net. Put them on the second bottom layer of the oven. Bake them for 80 minutes at 150 degrees (about 70 minutes for small mould. The longer the mould is, the longer it will be). 5. After baking, put it in the oven to cool. Put it in the refrigerator for more than 8 hours without demoulding. 6. Easy to demould before eating. 7. Warm tips - my oven is 42s of Changdi. The temperature and time are for reference only. Because the oven is large, this time I used two 6-inch cups and three small cake cups. The raw materials can be adjusted according to the proportion according to the needs. The dutchfarms cheese used this time is much better than Anjia, and it is easy to melt without particles.