Chinese Food
Light to heavy cheese
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There's only two hundred grams of cream cheese left at home. So my mother said she'd better bake it. The eight inch mold is not enough. It's six inches.
Cooking ingredients
Cooking Steps
Step1:Mix the cream cheese with the sugar powder and the yoghurt until there is no granule.
Step2:Put the yolk in the cheese paste.
Step3:Sift flour and starch into cheese paste and stir evenly without cakin
Step4:Beat the egg white with foaming.
Step5:Six rounds of egg white.
Step6:Mix the egg white and cheese batter well and avoid defoaming.
Step7:Heat in water bath in oven for 150 ℃ and 60 minute
Step8:Remove mold after bakin
Step9:Sealed and preserve
Step10:Finished produc
Cooking tips:There are skills for cooking in water bath at 150 ℃.
