Cooking Steps

1. 

   Step1:1. Cut the cheese into small pieces. Add 1 / 4 of the fresh milk. Soften it with warm water. Heat it while stirring to make the cream without granules. Remove the hot water from the end. 2. Add a small amount of milk in several times. The remaining 3 / 4 fresh milk is mixed evenly with the hand beater while adding. 3. Add the yolk in several times. Stir evenly with the hand beater. Pay attention to the temperature not too high. 4. Cut the butter into small pieces. Separate the water and turn it into liquid. Add the cheese paste and stir evenl

2. 

   Step2:5. Sift in low gluten flour and corn starch again. 6. Mix with hand beater until there is no flour particle

3. 

   Step3:7. Add sugar into the protein in 3 times and beat until it is wet foamed and distributed about 8 times. The grain is downward

4. 

   Step4:8. Take 1 / 3 of the protein cream, add it to the yolk batter, use a scraper, and mix evenl

5. 

   Step5:9. Return to the remaining 2 / 3 protein cream. Mix well. 10. Pour into the 8-inch movable bottom circular mold with tin paper at the bottom or the cheese special mold with oilcloth.

6. 

   Step6:11. Preheat the oven at the reference temperature of 130 ℃. Place the cake in the last two layers. Insert a layer of baking tray with water at the bottom. Bake it at 160 ℃ for 10 minutes after 50 minutes. Place the baked cake in the oven and cool it naturally. Refrigerate it for 4 hours and demould it. (want the cake to be more beautiful. Put a layer of yellow pectin on the surface before putting it in the refrigerator

7. 

   Step7:It's a light cheesecake that can be melted at the entrance. With a cup of strong Jai coffee, you can also have a nice afternoon tea at home A kind of