Cooking Steps

1. 

   Step1:1. Prepare all material

2. 

   Step2:two point six zero Put 60 grams of sugar and 60 grams of water into the milk pot and boil over medium low hea

3. 

   Step3:3. Beat the yolk with an electric beater until it is thic

4. 

   Step4:4. Pour the boiling sugar water into the egg yolk. Beat it with an electric beater on one side (this step is to disinfect the egg yolk

5. 

   Step5:5. Mascarpone with good softening at room temperatur

6. 

   Step6:6. Pour the yolk paste into the mashed mascarpone and mix wel

7. 

   Step7:7. Add the gilding powder into the hot water for melting and then add it into step

8. 

   Step8:8. Light cream with a slight textur

9. 

   Step9:9. Add the cream to the cheese paste and stir evenly. The taste will be smoother after sieving

10. 

    Step10:10. Finger biscuit with coffee win

11. 

    Step11:11. Put into mol

12. 

    Step12:12. Pour in cheese past

13. 

    Step13:13. Repeat like thi

14. 

    Step14:14. Refrigerators are refrigerated overnight and allowed to solidify. The next day, blow down the mold with a blower and it's easy to demould. The cocoa powder on the sieve can be enjoyed

15. 

    Step15:Finished produc

16. 

    Step16:Finished produc