Chinese Food

Cooking Steps

1. 

   Step1:Prepare material

2. 

   Step2:Milk and cream cheese heated in wate

3. 

   Step3:Stir until it is fine and free of particles and wate

4. 

   Step4:Put the butter. Stir until the butter is completely melte

5. 

   Step5:Stir in dark chocolat

6. 

   Step6:One egg yolk after anothe

7. 

   Step7:Sift in low powde

8. 

   Step8:Stir evenly. Do not circle it for use. You can't get a muscle.

9. 

   Step9:Ten inch square plate is paved with oil paper for us

10. 

    Step10:Open the oven and preheat it at 170 ℃. Put a baking pan on the bottom for 15 minutes and fill it with wate

11. 

    Step11:Add 1 / 3 sugar to beat the egg white until it reaches the big fish's eye socke

12. 

    Step12:Beat 1/3 until the bubbles are fine

13. 

    Step13:Beat until clear lines appear when lifting. Add the remaining 1 / 3 sugar. Stir slowl

14. 

    Step14:Stir well and drop a few more drops of lemon juice. Continue to stir slowl

15. 

    Step15:Beat until neutral foaming. Lift the eggbeater and a small hook will appear

16. 

    Step16:Remove 1 / 3 of the protein cream and move it into the Chocolate Cheese past

17. 

    Step17:Mix evenl

18. 

    Step18:Pour it back into the cream. Pour it in slowly from the side

19. 

    Step19:Mix evenl

20. 

    Step20:Pour in the 10 inch square mold with oil paper, bake for 20 minutes at 170 ° C. turn 150 ° C and bake for 50 minutes according to your own oven. The formula with deep colored tin paper is just the amount of 10 inch square plate. The extra amount is the amount I add later.

21. 

    Step21:After baking, the oven will simmer for 30 minutes and then come out. How about one less? I can't help i

22. 

    Step22:Come out of the oven. Just lift it with oil paper.

23. 

    Step23:It's not refrigerated yet. It tastes best after 4 hours.

24. 

    Step24:Finished product drawin

25. 

    Step25:Finished product drawin

26. 

    Step26:Finished product drawin