Cooking Steps

1. 

   Step1:Beat 5 yolk proteins into oil-free and water-free pot

2. 

   Step2:Milk is added to the yolk bowl. Corn oil is broken up and fully emulsifie

3. 

   Step3:Add a few drops of lemon juice into the protein basin. The lemon juice can reduce defoaming. Beat the egg beater until the protein bubbles and pour in a third of sugar

4. 

   Step4:The big bubble disappears. When you hit the small bubble, add half the sugar left

5. 

   Step5:Add the last sugar to the protei

6. 

   Step6:The eggbeater can be lifted with a small hook, that is, 8 points. It's wet and dry. I personally don't like it to be dry and easy to crack. The cake is also wet at this level. I like the taste of the cake very much

7. 

   Step7:Add sifted low gluten flour to the yolk bow

8. 

   Step8:Use the z-stroke technique to mix the flour well. Do not circle it so that the gluten on the flour will not affect the taste of the cake

9. 

   Step9:State after mixing. Fine without particle

10. 

    Step10:Add 1 / 3 of the egg yolk batter. Stir. Turn from 2 o'clock to 7 o'clock. Do not circle to avoid defoaming

11. 

    Step11:Status after first protein additio

12. 

    Step12:Add 1/2 of the remaining protei

13. 

    Step13:Protein state added for the second tim

14. 

    Step14:Add the last protein for the third tim

15. 

    Step15:Pour in the 8-inch mold. Shake it 2 times. Shake out bubbles. Preheat the upper and lower tubes of the oven at 130 ℃ for 10 minutes and put them into the cake mold. Bake for 60 minutes (different temperatures in the oven are different. Please make it according to your own oven. My oven has a high temperature. It's about 40 degrees higher. You'd better use a thermometer to measure it

16. 

    Step16:Start to make custard mayonnaise, sugar, corn starch and low gluten powder. Mix well. It will dry at first. Do not add water. Just stir for a while. Be patient

17. 

    Step17:Well stirred. Is it thin?

18. 

    Step18:Add milk to the milk pot and boil i

19. 

    Step19:Let's go. Let's get out of the fire.

20. 

    Step20:Add it to the yolk paste in batches. Stir and add mil

21. 

    Step21:It's all like milk. Then put it back in the milk pot and heat it to boil sauce

22. 

    Step22:Heat in a small fire. Stir continuously during the period. Turn off the fire when it is thick and delicat

23. 

    Step23:Add butter and stir well. Then sit in a cold water pan to cool down

24. 

    Step24:Make cheese sauce, cream cheese, add sugar, sea salt, beat with eggbeater until smooth and smoot

25. 

    Step25:Loo

26. 

    Step26:Add yogurt and continue to sti

27. 

    Step27:After mixing evenl

28. 

    Step28:Add custard sauc

29. 

    Step29:

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    Step30:

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    Step31:

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    Step32:

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    Step33:

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    Step34:

35. 

    Step35: