Cooking Steps

1. 

   Step1:Heat cheese milk in water and melt. Stir until it is free of particles. Then melt butter in water. Mix butter with cheese milk slowly and evenl

2. 

   Step2:Egg yolk protein separation. Mix the egg yolk and slowly add it to the cheese paste. Then sift in the mixture of low gluten powder and corn starch to make the egg yolk cheese past

3. 

   Step3:Add a few drops of lemon juice to the protein. Add sugar three times. Beat to the wet foaming state

4. 

   Step4:Preheat the oven. Water bath method. Put warm water on the bottom plate. Preheat for 10 minutes. Start mixing egg white and yolk batter. It's the same as Qifeng. I use the mixing method.

5. 

   Step5:Spread a little butter around and at the bottom of the fixed mold. Then pour in the paste. Shake off the bubbles. Put it in the oven for 165 ℃ for 10 minutes to color it. Then 150 ℃. 50 minutes (the oven temperature and time depends on your own oven personality). Then wait for the oven to cool down, and then take it out, so that the temperature difference is not too obvious. You can eat it directly. Or refrigerate it.