Cooking Steps

1. 

   Step1:Heat and stir in a small fire with water separator until it is smooth without particles leaving the fir

2. 

   Step2:Milk and cornmeal mix well and add to cheese paste and sti

3. 

   Step3:Add egg yolk to cheese paste in turn and stir wel

4. 

   Step4:Sift the egg yolk and cheese paste once. Cover with plastic film and let cool

5. 

   Step5:Preheat the oven 180 degrees. 8-inch solid bottom round mold bottom pad with oil paper. Apply butter on four walls and sprinkle with low powder for standby (if you use a loose bottom, you need to pack double-layer tin paper

6. 

   Step6:Add the protein into the lemon juice and beat until it is thick. Add the mixture of sugar and corn starch in three times until it is neutral and wet

7. 

   Step7:Add the protein cream into the yolk cheese paste three times. Cut and mix evenl

8. 

   Step8:Place a deep plate in the middle of the oven. Add water to 3 / 4 of the mold. Bake at 180 degrees for 30 minutes. Turn to 150 degrees for 40 minutes. Cool it in the oven. Shake the mold gently to release the mold around. Buckle it on a piece of oil paper and then buckle it to the plat

9. 

   Step9:The surface of this cake is not very smooth. It needs to be noted in summary. Bake it at 180 ℃ for about 30 minutes. Turn it to 150 ℃ if you are satisfied with the coloring (the high temperature does not bake enough time. The low temperature part is extended properly. Finally, insert a toothpick into the cake body to test the maturity). This not only ensures the proper coloring, but also ensures the maturity of the cake. I added tin paper after I was satisfied with the coloring of the high-temperature part. The whole time and temperature did not extend to make up. So the water vapor accumulated on the tin paper dropped on the cake surface, forming such an uneven surface.