Cooking Steps

1. 

   Step1:Cut cheese into small pieces and add milk. Melt in hot water.

2. 

   Step2:After melting, add the butter cut into small pieces and stir to make it smooth without particles.

3. 

   Step3:Add the yolk in several times. Mix one evenly before adding the next.

4. 

   Step4:Mix the cheese paste well.

5. 

   Step5:Sift in the low powder, turn it over or cut it into pieces, and do not circle it to prevent the reinforcement.

6. 

   Step6:Mix to a smooth cheesecake paste.

7. 

   Step7:Drop a few drops of lemon juice.

8. 

   Step8:Sugar is added into the protein three times to beat until it is wet and foamy. That is to say, a big hook will appear. Do not over beat or the cake will crack easily.

9. 

   Step9:Take one third of the protein cream and mix well in the cheese paste. Do not circle to avoid the protein defoaming.

10. 

    Step10:Pour the batter into the remaining protein cream and continue to stir evenly, but still can't make circles.

11. 

    Step11:Pour the cake paste into the mold. Shake it a few times to make bubbles.

12. 

    Step12:Preheat the oven. Turn it to 130 ℃ for 40 minutes after 160 ℃ for 20 minutes. Adopt water bath method. Put the bottom layer of the oven in the baking tray with water. Put the baking mesh on the baking mesh. Put the mould on the baking mesh, that is, the middle and lower layer. If the color is serious in the middle, tin paper shall be covered. It used to crack at 30 minutes each time. This time, it was filled with ice water taken from the refrigerator at 30 minutes, so it didn't crack.

13. 

    Step13:This is what it looked like when it was first put out. Don't take it out at once. Simmer for half an hour to prevent the cake from shrinking.

14. 

    Step14:Cool and demould. The flavor is better after one night's cold storage. It's normal for the cake to retract. It can't climb as high as Qifeng cake.

15. 

    Step15:Finished product drawin

16. 

    Step16:Cut. The taste is delicate and soft.