Cooking Steps

1. 

   Step1:Prepare the materials. Separate the eggs and put them in containers without water or oil.

2. 

   Step2:Add lemon juice to the egg whit

3. 

   Step3:When you use the electric egg beater to beat to the rough bubble state at low speed, add 1 / 3 of white sugar.

4. 

   Step4:Add 1 / 3 of white sugar when the foam is fin

5. 

   Step5:When the texture is fine and fluffy, add the remaining white sugar.

6. 

   Step6:Beat until the foam is wet (the protein cream has a curved corner). Put it in the refrigerator for cold storage.

7. 

   Step7:Put the butter in the microwave. Heat for 30 seconds until it melts (without the microwave, melt it in hot water). Set aside.

8. 

   Step8:Microwave cream cheese over high heat for 1 minute until softened (or equally water tight

9. 

   Step9:Smooth the softened cream chees

10. 

    Step10:Add egg yolk and stir evenly (add one at a time. Add the next one after stirring evenly

11. 

    Step11:The yolk paste is very delicate. There should be no cheese blocks.

12. 

    Step12:Add milk and stir wel

13. 

    Step13:Add liquid butter. Stir wel

14. 

    Step14:Sift in low gluten flour and cornstarc

15. 

    Step15:After mixing evenly, the batter is very thin. This is a normal phenomenon.

16. 

    Step16:Take the cream out of the refrigerator. Add it to the yolk paste several times.

17. 

    Step17:Every time you add the cream, the yolk paste gets thicker.

18. 

    Step18:The mixed cheese paste has no granules. It is very delicate.

19. 

    Step19:It's OK that the dripping cheese paste can disappear into the paste slowly.

20. 

    Step20:Put silicone paper on the 8-inch solid bottom circular mold. Apply butter around to facilitate demoulding. (because the paste is thin, wrap the bottom of the movable bottom mold with tin paper if there is no fixed bottom mold to prevent leakage

21. 

    Step21:Pour in cheese past

22. 

    Step22:Put it in the middle and lower layers of the preheated oven. Bake at 150 ℃ for 80 minutes. (bottom layer. Put on the baking tray with hot water. Bake in water bath

23. 

    Step23:If the color is too deep in the middle, the surface can be covered with tin paper.

24. 

    Step24:The surface is not cracked. The taste is soft and delicate.