Chinese Food

Cooking Steps

1. 

   Step1:I'm in the kitchen. My baking tools are ready. I'm in a good moo

2. 

   Step2:Cheese, butter and milk are heated together to make them smooth and even without particles. I use a small fire to heat them faster. I think it's much more convenient than heating them in hot water (be careful to scald them) ~ then put them aside to dry until they are not scalded

3. 

   Step3:Separate the egg white and yolk. Add three yolks one by one in step 2. BIU ~ the first on

4. 

   Step4:Secon

5. 

   Step5:The third one is evenly stirred and placed aside for standb

6. 

   Step6:Whisk the egg white with lemon juice until it is rough. Add sugar in three times and whisk along the wall of the basin until it is neutral foaming or near dry foaming (small sharp corners can be lifted and kept in place by electric egg beater

7. 

   Step7:This is a good condition. Foam is not easy to disappear. High stability

8. 

   Step8:Scoop the protein into the butter cheese paste three times and sti

9. 

   Step9:First mixin

10. 

    Step10:Second mixin

11. 

    Step11:For the last time, put the butter cheese paste into the egg white paste and mix wel

12. 

    Step12:After mixing, pour into the grinding too

13. 

    Step13:Add water to the pan. Preheat the oven at 175 ℃ for 5 minute

14. 

    Step14:Place the baking tray and bracket on the middle and lower layers 175 ° 35 minutes, color them, and then turn them to 125 ° and bake for 20 minutes. I took out the baking tray in the middle and put it on the middle and upper layers once, so as to ensure the same humidity (maybe it's because my oven is relatively small. Roar. You can adjust it by yourself

15. 

    Step15:When baking, it's full of sweet cheese taste. After baking, take it out and buckle it upside down. Cool it and demould it

16. 

    Step16:Look at the side section. Fine and eve