Cooking Steps

1. 

   Step1:Put the cheese in the milk pot. Soften it with warm water.

2. 

   Step2:Add cream and yoghurt and continue to stir until smooth without particles.

3. 

   Step3:Add the yolk and stir quickly. Sift the flour and mix well.

4. 

   Step4:Add a few drops of lemon to the egg white. Whisk until the fish is in the eye state. Add 1 / 3 sugar

5. 

   Step5:Continue to beat until thick. Add 1 / 3 suga

6. 

   Step6:Until it's striated. Add the last sugar. Until the protein is sent to the hard foaming.

7. 

   Step7:Pour 1 / 3 of the protein into the cheese paste. Stir well. Be sure to turn it up from the bottom. Stir well, then pour all the cheese paste mixture into the protein and stir in the same way.

8. 

   Step8:Pour the mixture into the mold. Preheat the oven. Fill the pan with water. Water bath method. 155 ℃ for 1 hour.

9. 

   Step9:It's on.

10. 

    Step10:It's recommended to cool and then demould, because the hot cheese is a little fragile. 3 hours after refrigerated. Better to eat.

11. 

    Step11:It's cracked, but it doesn't affect the taste.