Cooking Steps

1. 

   Step1:Cream cheese softened in warm water (50 ℃) and beat into paste shap

2. 

   Step2:Add yolk and beat well

3. 

   Step3:Add the milk and beat evenly

4. 

   Step4:Add the liquefied butter in the warm water and stir evenly

5. 

   Step5:Sift and add low gluten powder and corn starch to mix evenly

6. 

   Step6:Add the lemon juice to the protein after refrigerated. Add the half of the sugar into the fish's eye socket. After the fine foam is added, add the remaining fine sugar to continue

7. 

   Step7:Beat the protein until it is wet (80%

8. 

   Step8:Select the protein cream into practice 5 several times. Mix evenl

9. 

   Step9:Pour the cheese cake paste into the 8-inch movable bottom circular mold (the bottom of the mold is wrapped with tin paper. The inner wall of the anode mold needs to be smeared with a thin layer of butter. If the mold is not sticky, it does not need to be used). Shake the mold to extrude large bubbles

10. 

    Step10:Water bath method (the baking tray is filled with water and inserted into the lower layer, and the mould is placed on the baking net and inserted into the middle and lower layer). The upper tube is 150 degrees, the lower tube is 160 degrees, and the baking time is about 80 minutes (the water shortage needs to be supplemented halfway)

11. 

    Step11:Cool thoroughly after discharging. Refrigerate for 3 hour

12. 

    Step12:Cut out the grid shape with paper, cover it on the surface of cheesecake, and sprinkle sugar powder and cocoa powder on the screen for decoration

13. 

    Step13:When you cut the cheesecake, you must use a heated knife. Clean and reheat each knife