Chinese Food

Cooking Steps

1. 

   Step1:Cream cheese, yoghurt, light cream in a bowl and beat by han

2. 

   Step2:No pimples when it's delicat

3. 

   Step3:Sift in low powder and mix evenl

4. 

   Step4:Divide the eggs at this time. But put them into a basin without water or oil and add sugar. Pour the yolk into the batter

5. 

   Step5:Mix the yolk paste and sift twice. At this time, preheat the oven at 140 degrees. Brush butter in the mould. Prepare cold water in the baking tray (water bath method

6. 

   Step6:Wet foaming of protei

7. 

   Step7:Mix with egg yolk paste in several time

8. 

   Step8:Pour in the mould, shake out the bubbles and put them into the baking tray. Bake the middle and lower layers at 140 ℃ for 1 hour. If they are not colored, put them on the top layer and heat them at 170 ℃ for about 10 minutes. Then stew them for 30 minutes, take them out and cool them

9. 

   Step9:Whipped cream. I don't need to talk about the formula and method of cream here

10. 

    Step10:Cream the cak

11. 

    Step11:Mixed cream. Canglan uses No.61 flower mouth. Five petals and roses are made of 101. The leaves are squeezed directly by cutting the mouth of the flower mounting bag

12. 

    Step12:Well don