Cooking Steps

1. 

   Step1:a. Put 100g digestive biscuits into the bag and crush them with a rolling pin. Add 40g melted butter and knead evenly. B. apply a small amount of salad oil on the inner bottom of the eight inch cake mold (my movable bottom). Stick it tightly with the cut oil paper. C. put the biscuits into the bag and compact and level the

2. 

   Step2:A. mix 240g cream cheese and 100g milk. Stir in hot water (it can be put in the pot all the time) until smooth and grainy. Add butter to melt and stir well; B. take out from the hot water and cool slightly. Add in several times and quickly mix six yolks. Separate the egg white into a basin without water and oil; C. sift 50g low gluten flour. Stir well in the zigzag shape.

3. 

   Step3:A. add a few drops of lemon juice to the egg white (I use Chai egg, which is a bit heavy, so I add more). 70g of soft white sugar. Use the electric eggbeater to hit the hook state at high speed and then at medium speed; B. preheat the oven to 170 degrees. Put a baking tray with 70% hot water in the bottom. Place the grill on the baking tray; C. pour half of the beaten protein into the batter. Stir evenly, and then pour it into the remaining half of the protein. Mix all Pour it into the 8-inch mold (if the mold is a movable bottom, another layer of tin foil needs to be wrapped on the outside

4. 

   Step4:A. knock the mold gently and shake out the big bubbles. Put it into the preheated oven. Bake it for 30 minutes at 170 ℃ (the temperature in my oven will be higher at high temperature. The oven with accurate temperature will be 175180 ℃). Bake it for 40 minutes at 140 ℃. Do not open the door in the oven for 30 minutes and then take it out. Demould it and cool it; B. apply a small amount of honey on the surface to keep the surface moist and bright and taste better; C. refrigerate it for 34 hours You can eat it.

5. 

   Step5:Crispy bottom and soft light cheese deliciou