Cooking Steps

1. 

   Step1:Cream cheese softens at room temperature, stir in hot water until smoot

2. 

   Step2:Add milk and butter, continue to sit on warm water and stir until all are combine

3. 

   Step3:Add egg yolks in several times, and mix each one wel

4. 

   Step4:Sift in the flour, mix with the shape of hand drawn, do not circle and sti

5. 

   Step5:Drop a few drops of lemon juice into the protein, add the sugar in three times, beat until it is nearly hard to foam, and the beater has a small hook when liftin

6. 

   Step6:Take 1/3 protein into the egg yolk paste and mix well. Then 1/3 is added to the mixture. Then the egg yolk paste is poured back into the protein. Mix well. When mixing, Kwai should be used. The fast hand should be light, bottom up and stir like stir frying

7. 

   Step7:Pour in the mold. I use a 6-inch circle of mousse, and wrap tin paper at the bottom. Put the baking pan on the oven for the last time, fill it with water, and put the baking net on the bottom second layer, and put the mould on the baking net. If you use the special elliptical mould for cheese, put it directly in the baking pan, and put the bottom second layer on the baking pan. Preheat the oven for 130 degrees, bake it for 50 minutes, then turn it to 150 degrees, bake it for 1520 minutes, and color it. When you finally color it, be sure to keep an eye on it, To avoid over colorin

8. 

   Step8:If you use a special elliptical mold after the cheese is out of the oven, it should be demoulded after it is out of the oven for a while, or the surface will get wet again, and it will stick to the skin. The surface just out of the oven is dry, pad it with insulating gloves or other clean things, buckle the cake out, and immediately put it into the box or plate. If you use a mold circle or mousse ring, pad oil paper at the bottom to facilitate demoulding