Cooking Steps

1. 

   Step1:First, melt the cream cheese, cream and milk together in a heat-resistant pot, stir until smooth without particles.

2. 

   Step2:Two - mix 50g of milk and 25g of corn starch and mix well in the cheese lake.

3. 

   Step3:Three to eight yolks are added to the cheese paste in turn and stirred evenly. The finished yolk cheese paste is screened once.

4. 

   Step4:Beat the four protein into the lemon juice until it is thick. Add sugar and corn starch in three times and mix until it is neutral and wet.

5. 

   Step5:Add the egg yolk cheese paste into the egg cream five to three times and mix well. Add it to the mold. Shake off the bubble under the shock.

6. 

   Step6:Add water to the baking tray, add it to 3 / 4 of the mould, bake for 20 minutes at 180 ° C, bake for 40 minutes at 150 ° C, cool the oven, shake the mould gently, and buckle it on a piece of oil paper.