Cooking Steps

1. 

   Step1:Material collectio

2. 

   Step2:A layer of tin paper on the outside of the bottom mol

3. 

   Step3:Coat the inner wall with butte

4. 

   Step4:And sprinkle a layer of dry flour to prevent stickin

5. 

   Step5:Butter melts in hot wate

6. 

   Step6:Slice cheese into small piece

7. 

   Step7:Cheese with milk. Melt in wate

8. 

   Step8:Add melted butte

9. 

   Step9:Sift in low gluten flour and cornstarc

10. 

    Step10:Mix evenl

11. 

    Step11:A few drops of lemon juice for protei

12. 

    Step12:Beat until the fish's eyes are full of suga

13. 

    Step13:Beat until the batter is fine, then add the remaining sugar, and then beat until you lift the equilateral triangle of the beater

14. 

    Step14:Spoon one third of the albumen paste into the yolk paste. Cut and mix wel

15. 

    Step15:Then pour it back into the remaining albumen paste. Continue to mi

16. 

    Step16:Pour in the mould. Shake out the big bubbles. Put them on the baking net of the last two layers of the preheated oven. Put the baking tray with hot water on the bottom layer. Bake at 130 ℃ for 40 minutes. Bake at 140 ℃ for 10 minutes. Bake at 160 ℃ for 20 minutes

17. 

    Step17:Cover the surface with tinfoil in time. Do not take it out at the end of the time. Keep it in for half an hour

18. 

    Step18:Come out of the oven. The cake will separate itself from the mold wall due to a little retraction. Push it up with bare hands and it will be completely demoulded. OK. It's best to refrigerate.

19. 

    Step19:Finished produc

20. 

    Step20:Finished produc

21. 

    Step21:Finished produc

22. 

    Step22:Finished produc

23. 

    Step23:Finished product. No pudding layer

24. 

    Step24:Finished produc

25. 

    Step25:With lemon tea. A satisfying breakfast.

26. 

    Step26:Finished produc

27. 

    Step27:Finished produc

28. 

    Step28:Good organizatio

29. 

    Step29:Finished product. Moderate thickness. No waist damag

30. 

    Step30:Finished produc