Cooking Steps

1. 

   Step1:All material

2. 

   Step2:Cream and cheese soften in hot water, add butter, milk and light cream, mix well with water and egg yolk (the yolk should be added in several times). Sift in low gluten powder and mix until it is smooth without powder particles

3. 

   Step3:Protein beat to bliste

4. 

   Step4:The sugar is added in one time until it is wet foamed. It can be made with a long curved hook

5. 

   Step5:Add 3 / 1 of the protein cream to the yolk paste and mix wel

6. 

   Step6:Pour the yolk paste into the remaining protein cream and mix well. Lift the yolk paste and keep it flowing

7. 

   Step7:Cake paste into mold 8 points ful

8. 

   Step8:Preheat the oven to 170 degrees. Put the hot water in the oven for about 2 centimeters. Bake in the water bath for 160 degrees, 20 minutes, and turn to 120 degrees, 50 minutes. Don't take out the cake and put it in the oven for 20 minutes after the time.

9. 

   Step9:After baking, it will shrink and leave the mold automatically within 5 minutes. At this time, turn the mold gently. All these actions should be light. If the rotation can't separate the cake completely from the mold, you need to take a knife to help you take off the edge first. Then use a knife at the bottom to gently move it. While turning it, move it. It must be able to demould smoothly. The premise is that your cake is ripe and has a non sticky mold Leave for 3 minutes and the cake will fall off automatically. Use another plate to back up.

10. 

    Step10:Bottom up. Come back on the plate

11. 

    Step11:Refrigerate for more than 2 hours after coolin

12. 

    Step12:Delicate and light cut, ready to melt.