Chinese Food

Cooking Steps

1. 

   Step1:Prepare material

2. 

   Step2:Mold - touch butter around and at the bottom of the mol

3. 

   Step3:Paste a layer of sugar powde

4. 

   Step4:Bottom filler pape

5. 

   Step5:Heat the cheese in water. Stir it with a scraper until the cheese melts completely. No pimples

6. 

   Step6:Sift sugar powder and add to cheese. Stir wel

7. 

   Step7:Add cream. Mix wel

8. 

   Step8:Add hot milk (40 ℃). Mix wel

9. 

   Step9:Add honey (for coloring

10. 

    Step10:Sift the flour and starch. Add them into the material (do not need to heat at this time, so as not to cook the flour). Mix them evenly without lumps

11. 

    Step11:Add yol

12. 

    Step12:Add butter, lemon juic

13. 

    Step13:Beat the egg whites with a beater. Add sugar in three times. Add lemon juice after the sugar dissolves. Straighten the egg whites to expand. Erect the beater until the egg whites do not collapse (the time should not be too long. It is easy to beat the egg whites to diarrhea

14. 

    Step14:Add B to a twice. Mix well with a scraper (stir slowly in one direction to avoid protein diarrhea

15. 

    Step15:Zhishi Lak

16. 

    Step16:Pour the prepared material into the mold. Knock twice to make the bubble run out

17. 

    Step17:Add 2cm cold water to the baking tray, put it into the mold, the temperature of the oven is 170 degrees. Bake for 1 hour. Knock twice after leaving the pot to prevent the cake from collapsing. Refrigerate for 1 hour after cooling at room temperature. The best tast