Cooking Steps

1. 

   Step1:Put 5g milk, butter and sugar in the same container. Microwave until the butter melts.

2. 

   Step2:Add corn starch. Mix well.

3. 

   Step3:Put it in the microwave. Heat it for more than ten seconds. Take it out and stir it. Then heat it for about 30 seconds. Stir until thick.

4. 

   Step4:Add the yolk. Mix well.

5. 

   Step5:Separate the cream cheese and beat until smooth.

6. 

   Step6:Add the batter to the cream cheese. Stir well and smooth.

7. 

   Step7:20 grams of egg whites and 18 grams of granulated sugar are made into cream. It does not need to be very stiff.

8. 

   Step8:Add the cream twice into the batter. Stir well.

9. 

   Step9:Finally, add some lemon juice. Stir well.

10. 

    Step10:Under the mold. The inside is padded with oil paper.

11. 

    Step11:Pour in the batter. Then take a deep baking pan. Pour 1 cm of hot water. The water temperature is about 80 ℃. Place the batter in a deep pan filled with hot water. Preheat to 200 degrees. Bake for 20 minutes.

12. 

    Step12:Take it out and demould it while it is hot. Note that if it is a single small cheese mould, it only needs to bake for 12 minutes. I use a 6-inch heart-shaped mould, so the time is extended to 20 minutes.

13. 

    Step13:Let the cake cool completely. Coat the surface with almond jam or mirror fruit paste.

14. 

    Step14:The texture of semi ripe Shufu Lei is very tender. It will melt in the mouth.

15. 

    Step15:Use a spoon to enjoy the larger mold. You can take one small mold at a time. This soft and tender texture is not suitable for cutting.

16. 

    Step16:Done.