Cooking Steps

1. 

   Step1:First, wrap the tin paper around the cake mold like this.

2. 

   Step2:Melt the milk and cheese in water. Mix well with a spatula. Turn on the minimum fire when the water temperature is hot.

3. 

   Step3:Add the melted butter to the cheese paste and mix well.

4. 

   Step4:Add 4 yolks again. Mix each one evenly and add another.

5. 

   Step5:Sift the flour into the batter. Mix well with a scraper.

6. 

   Step6:Now you can preheat the oven to 170 degrees. Then you can start to beat the protein. Add sugar twice and beat until it is wet foaming. It's easy to crack without beating too hard.

7. 

   Step7:In half, mix well with the cheese paste.

8. 

   Step8:Pour in the protein and mix well. Before that, spread a layer of butter on the inner wall of the cake mold wrapped with tin paper. Pour in the cake paste and shake out the big bubbles.

9. 

   Step9:Put water in the bottom plate of the oven. Put the cake mold in the middle layer of the baking mesh. Bake in the water bath for 170 ° 20 minutes. Turn to 140 ° 40 minutes. In the middle of the process, observe the coloring and cover with tin paper. Do not take it out after baking. Take it out after stewing for 40 minutes.

10. 

    Step10:The baked cake will not crack or sink. Only to find out that I forgot to put butter on the mold wall. But it's OK. Refrigerate directly for 24 hours before demoulding. Best taste.

11. 

    Step11:It's a cake that comes out of the mold after five hours of cold storage. It's ready to start.

12. 

    Step12:The taste is light, soft and delicious. One mouthful with my husband. One mouthful.