Cooking Steps

1. 

   Step1:Get all the ingredients read

2. 

   Step2:Put the digestive biscuits in the fresh-keeping bag. Use a rolling pin to crush them

3. 

   Step3:At the bottom of the mold, cut a piece of oil paper of the same size and put it under the biscuit crumbs. After the butter melts, pour it into the biscuit crumbs. Mix it evenly. Compact it and put it into the refrigerator for cold storage. My 6-inch movable bottom mold can be coated with oil on the wall and then add some corn starch. Good demouldin

4. 

   Step4:Cheese softened in hot water. Stir clockwis

5. 

   Step5:Add sugar. Stir until it is fine and particle fre

6. 

   Step6:Add eggs one by one. Stir well and add the second on

7. 

   Step7:Sift in corn starc

8. 

   Step8:Add whipped cream. Continue mixin

9. 

   Step9:Pour the stirred liquid into the mold. Heat it in the oven for 150 degrees. Bake it in the middle layer for 70 minutes. Put the bottom layer in the baking tray and add warm water. If the surface is seriously colored, cover a layer of tin paper and bake it. Do not take it out in a hurry. Continue to stew in the oven for four or five hours or one night. Then take it out and refrigerate it for four or five hours or one night

10. 

    Step10:Demoulding after cold storage. My coloring is a little bit heavy, but there is no paste. There is a small trick. You can use a blower to blow around the mold for a minute or two to demould well

11. 

    Step11:Cut well. There's a little trick when cutting. It's to scald the knife with hot water and clean it before cutting. It's very neat

12. 

    Step12:Decorate it with cream fruit. Ha h

13. 

    Step13:No loss at all to the cake shop outsid

14. 

    Step14:Deng Deng Den