Cooking Steps

1. 

   Step1:Make Qifeng cake first - mix the cream, milk and vanill

2. 

   Step2:Low gluten powder sifted and mixed evenl

3. 

   Step3:Separate the yolks and pour them into the mixture. Sift the batter once to make it more delicate

4. 

   Step4:Preheat the oven to 160 degrees. Add a few drops of lemon juice to the protein. Add sugar in three times and beat until it is dry and foamy

5. 

   Step5:Remove one-third of the beaten protein and add it to the yolk paste and mix well. Then pour in the remaining two-thirds of the protein and continue to mix well

6. 

   Step6:Pour it into the 6-inch hollow mold of the chef. Press and hold the middle of the mold and shake gently. Bake in the oven for about 45 minutes

7. 

   Step7:Shake the baked Qifeng cake a few times. Turn it upside down until it is cool. Then take off the film for standby

8. 

   Step8:Make casserole mayonnaise, add sugar and mix well, then add corn starch and mix wel

9. 

   Step9:Pour the pure milk into the small milk pot of the chef and cook until it is steaming away from the fire. Slowly pour the steaming milk into the batter and stir one side. Mix evenl

10. 

    Step10:Pour the casserole liquid into the small milk pot. Keep boiling over the minimum heat. Stir while cooking until the casserole becomes a flowing solid and immediately leave the fire

11. 

    Step11:Make cheese sauce - fine sugar. Add sea salt to cream cheese and stir evenly in hot water. Add light cream and stir evenly, then add yogurt and continue to mix evenly

12. 

    Step12:Add casda sauce to cheese sauce. Mix well. If it doesn't feel fine, you can sift it once

13. 

    Step13:Put the peeled Qifeng cake on the plate. Pour on the milk cover sauce. Circle the milk cover to make it slide. Sprinkle with coconut or almond slices