Cooking Steps

1. 

   Step1:Stir the milk and cheese until they are fine and free of particle

2. 

   Step2:Continue to mix butter with water separation metho

3. 

   Step3:Take away the hot water. Mix the yolks one by one

4. 

   Step4:It's very delicate after stirrin

5. 

   Step5:Sift in low gluten flou

6. 

   Step6:Stir until no particles are found. Set asid

7. 

   Step7:Beat the separated protein into sugar and a few drops of lemon juice at high speed until it is fine. Beat at low speed until it is wet foaming (as shown in the figure - big sharp angle

8. 

   Step8:Mix the egg yolk flour paste and the albumen paste. Preheat the oven 180 degrees at this time. Put the bottom layer in the baking pan. Put half of the pan in hot water about 70 degrees

9. 

   Step9:Put a layer of baking net on the baking tray. Pour the batter into the mould (PAD oil paper after painting). This formula is the quantity of a 6-inch mold. Bake at 180 ℃ for 30 minutes. Bake at 140 ℃ for 30 minutes. Stew in oven for 30 minutes and then take out.

10. 

    Step10:Take it out and demould it. Then refrigerate it in the refrigerator. It's better to eat it the next day.