Cooking Steps

1. 

   Step1:Beat Kiri cheese with butter (defrost in microwave for 30 seconds) at room temperature to make smooth cheese pure

2. 

   Step2:Mix the egg yolk, white sugar and chestnut powder evenly. Pour in the milk after it is boiled. Then heat it with water (water to be boiled) and stir continuously until it becomes a paste of egg yolk

3. 

   Step3:Pour the egg yolk paste into the cheese puree while it is hot. Then mix it evenly. No grainines

4. 

   Step4:Freeze the protein in the refrigerator for 10 minutes until the edge is thinly frozen. Take it out and add a little white sugar. Start to beat it. When the grain appears, add another half of the sugar. 30 seconds later, add the remaining sugar. Beat until it is seven minutes hard

5. 

   Step5:Add a quarter of the cream to the cream. Stir with a spatula. Add all the remaining cream. Stir with a spatula for 80 times

6. 

   Step6:Preheat the oven 180 degrees. Put the mould with cheese paste in it and bake at 180 degrees for 15 minutes. After coloring the surface, adjust it to 160 degrees and bake for another 20 minutes. After baking, keep it in the oven for 1 hour

7. 

   Step7:Don't be too eager to eat the baked shuflei cheese cake. Put it in the refrigerator overnight to fully integrate the cheese and the egg liquid. It will taste better if you eat it again

8. 

   Step8:Finished products with complete color and fragranc

9. 

   Step9:Finished produc

10. 

    Step10:Finished produc