Cooking Steps

1. 

   Step1:Caramel, cream and sugar 35g, 1 tablespoon of water, 1 tablespoon of hot water, 3 tablespoons of light cream, 160g of cheesecake and cream cheese, 2 tablespoons of light cream, 30g of sugar, 1 whole egg, 1 yolk, 12 / 3 tablespoon of low gluten flour and 1 teaspoon of rum.

2. 

   Step2:Prepare all the ingredients. First boil the caramel.

3. 

   Step3:Sugar 1 tablespoon water. Bring to a boil over medium heat until bubbling.

4. 

   Step4:Continue to cook until caramel is brown. Remove from the heat and add a spoonful of hot water. Pay attention to splashing to avoid scalding.

5. 

   Step5:Add cream and stir well.

6. 

   Step6:Grease the inside of the tool.

7. 

   Step7:Cut the copy paper according to the required size and stick it on the inside of the abrasive tool.

8. 

   Step8:Cream cheese softens at room temperature. Add sugar and stir smoothly. Then add a whole egg and a yolk. Stir well.

9. 

   Step9:Add in the cooled Caramel Cream and stir well.

10. 

    Step10:Add cream and rum in turn and mix well.

11. 

    Step11:Sift in the low powder and mix until there is no dry powder.

12. 

    Step12:Pour into the mold. Shake to produce bubbles.

13. 

    Step13:Preheat the oven 180 degrees. After 15 minutes without water bath, turn 170 degrees and bake for 30 minutes. After cooling, demoulding and refrigeration for one night.