Cooking Steps

1. 

   Step1:First, separate the yolk and protein. Put the separated yolk in the refrigerator and refrigerate. Beat the cream cheese until there is no granule.

2. 

   Step2:Add yogurt, cream and egg yolk respectively and mix well.

3. 

   Step3:Sift in the red koji powder and continue to mix evenly. At this time, you can use the electric egg beater to operate.

4. 

   Step4:Then sift in the low gluten flour and stir until it is fine and free of particles.

5. 

   Step5:Take the protein out of the refrigerator. Add sugar once when you make fish eyes

6. 

   Step6:The protein turns white completely. When there is no bubble, add the second sugar. When the protein comes out of the grain, add the third sugar.

7. 

   Step7:As shown in the figur

8. 

   Step8:Until the protein has a small cusp.

9. 

   Step9:Add the protein to the batter three times. Mix well each time.

10. 

    Step10:Pour the batter into the mold. Shake the mold gently to discharge the bubbles. (water bath method) oven 150 ℃ for 40 minutes. Take the baked cake out of the mould and cool it.

11. 

    Step11:Put Hawthorn into the pot and add sugar to boil. When boiling, press hawthorn with a spoon more than once until the soup turns red. Then sift it for use.

12. 

    Step12:Put a proper amount of water in the fish fillet to make it soft. Then pour out the extra water. Heat up until it is completely melted.

13. 

    Step13:Pour hawthorn juice into the fish film. Stir well. Then refrigerate for 25 minutes. Take out when hawthorn juice is thicker.

14. 

    Step14:Pour a small spoon into the cake. Refrigerate it for 2 hours.