Cooking Steps

1. 

   Step1:125g cream cheese + 50g milk. Put into a basin and water bath until all melt and mix well.

2. 

   Step2:Add another 30 grams of butter. Mix in until it's all melted. Mix well.

3. 

   Step3:At the end of the water bath, take out the paste basin, add 3 yolks, mix quickly and manually. It is delicate and smooth.

4. 

   Step4:Sift in 25g of low powder. Mix well.

5. 

   Step5:Egg white 3 + sugar 45g + lemon juice a few drops. Electric whisk until wet and soft.

6. 

   Step6:The bottom mold is coated with butter inside and coated with tin paper outside to prevent water from entering the bottom. Pour hot water into the pan at the bottom of the oven. Preheat the oven 180 degrees.

7. 

   Step7:Whisk the egg white until it is wet and soft. Don't beat it too hard to avoid cracking.

8. 

   Step8:Scoop the egg white batter into the cheese batter in three times. Stir gently. Don't stir it to avoid defoaming.

9. 

   Step9:Pour the mixed paste into the mold, leave a little paste and sprinkle it with cocoa powder. Mix well and put it into the mounting bag to draw spots. Add cocoa powder after incomplete extrusion. The concentration is higher than the natural color, darker. Use for edge hook.

10. 

    Step10:As shown in the figure, the bottom layer is hot water. The middle part is the grid. The mold is placed on it. 180 ° 30 minutes (observe at any time during the process. Cover the tin paper as soon as the surface is colored). Turn 140 ° 30 minutes. Turn off the heat and simmer for 30 minutes.

11. 

    Step11:After 30 minutes of stewing, demould immediately. Refrigerate for 6 hours.

12. 

    Step12:Refrigerate before cutting.