Cooking Steps

1. 

   Step1:Prepare work 1. Put cheese and milk into a slightly larger container. Heat it with 70 ° water. Beat it with a hand beater until it is smooth and free of particles. Then add butter and beat evenly. 2. Remove the water and heat. Add the yolk three times. One at a time. Mix well. 3. Mix the low gluten flour and corn starch. Sift them and add them into the mixture. Beat them evenly with the eggbeater (do not circle them). Put them in the refrigerator temporarily for cold storage. 4. Pour 6 volumes of hot water about 70 ° into the baking tray, put it into the bottom layer of the oven, heat up and down 180 ° for 15 minutes. 5. add 4 drops of lemon juice to the egg whites. Use the electric egg whisk to beat irregular bubbles (commonly known as fish eye vesicle). First add 1/3 sugar powder. Continue beating until the protein starts thickening. Add the 1/3 sugar powder to the thicker foam. Then continue stirring. Add the remaining 1/3 sugar powder. Add sugar powder 3 times. Continue to beat to the wet foaming. Until the head has a hook. 6. Take 1 / 3 beat of the egg white into the egg yolk paste and mix well with a scraper. Stir from the bottom like a stir fry, do not stir in circles. Move gently and quickly to avoid defoaming and layering. Mix the yolk batter and return it to the remaining protein. Continue to stir. 7. Use fixed model (it is better not to use movable bottom model. It is easy to get water). Pad oil paper on the bottom, brush butter on the four walls, import cheese paste, and shake the end slightly to generate bubbles. In the cooking procedure, insert the baking net (lower layer) on the top layer next to the baking tray. Put the model with cheese paste in it. Bake it for 20 minutes at 160 ° up and down. Now it has been colored. Bake it for 40 minutes at 130 ° again. The color is a little deeper. After baking, put it in the oven for 30 minutes, take it out and cool it. Then put it in the refrigerator for one night. The next day, the taste is better.