Cooking Steps

1. 

   Step1:The cheese is softened and kneaded at room temperature. Add butter and milk to melt. Knead the cheese into small pieces. Do not stir too much when melting. Prevent excessive evaporation of water. When adding flour, the batter is too thick. The ideal state is that the liquid is a little thin after the melting is completed. It can flow freely when lifted with a beat. Note that the temperature should not exceed 75 degrees. The temperature is too high and the casein is easy to change. In summer, the temperature can be a little high Lower it. It is usually boiled until it feels hot, but when it can be tolerated, it is 60 degrees. Break up the cheese quickly with a beat of eggs. Cook for another 12 minutes.

2. 

   Step2:Don't cook too hot here. If it's too hot, you can't add flour right away. Otherwise, the starch will gelatinize and the batter will become sticky. When you add egg yolk in the next step, it will mix unevenly, which will seriously affect the quality of the cake. Therefore, add low flour and starch at a temperature that is not hot. Stir the starch (low flour and starch should be mixed and sifted first) until it is evenly distributed. Do not stir it too much to prevent the paste from becoming gluten, which makes the cake taste delicate and poor.

3. 

   Step3:Mix in the yolk. Stir evenly. This step should be fast to prevent the paste from becoming cold and affecting the quality of the cake. Therefore, add low flour and starch at a temperature that is not hot. Stir the starch (low flour and starch should be mixed and sifted first) until it is evenly distributed. Do not stir it too much to prevent the paste from becoming gluten, which makes the cake taste delicate and poor. Filter it with a sieve. It will make the cake more delicate.

4. 

   Step4:Beat the protein and sugar Tata powder to 60% of the hair. It's about wet foaming. It's better to add the protein, sugar and Tata powder together (so that the protein won't be too loose. That's not good for the cake tissue, and the cake is easy to shrink after it's out of the oven). It's better to lift the protein with your fingers and still flow. This step is very important.

5. 

   Step5:Pour the cheese batter into the protein and mix evenly. Use the method of cutting and mixing to avoid defoaming. After mixing, pour into the mold. This formula can be made into 1 7 inch. The cake mould needs to be brushed with cream and covered with oilpaper at the bottom and edge. Then shake lightly to remove the larger bubbles in the batter. Add 1 cm of water to a high baking pan and put into the cake mold. Into the furnace. In this step, it is better that there are no big or more bubbles on the surface of the paste, and the paste will not be too thick. The paste behind the injection mold will not be uneven. The surface is fine and smooth. It shows that the degree of protein transmission is successful.

6. 

   Step6:Preheat the oven 200 times in advance

7. 

   Step7: