Chinese Food

Cooking Steps

1. 

   Step1:Prepare materials

2. 

   Step2:Cream cheese and milk are put in a pot and heated in wate

3. 

   Step3:Stir until there is no granule. It's really delicious. Melt the butter and add it to it

4. 

   Step4:Add yol

5. 

   Step5:Sift the low powder and chestnut powder together and add the yolk paste twic

6. 

   Step6:Try not to have too many bubbles when mixing. If there are bubbles, they will not be very delicate. You can turn them with a shovel

7. 

   Step7:Start to pass the egg whit

8. 

   Step8:I'm going to kill you completely. It's going to be sharp

9. 

   Step9:Add a third of the sti

10. 

    Step10:Continue to mix the remaining parts until they are completely fused and eve

11. 

    Step11:The movable bottom mold shall be printed with tin paper, and then the bottom of the basin shall be wrapped with tin paper, so that there is no water infiltration

12. 

    Step12:Mix the batter and put it into the mold. My mold is 8 inches. That is to say, it's 8 inches square. Half of the 6 inches material will be good. If you find any bubbles, shake them. Some bubbles will come up

13. 

    Step13:Put a shallow layer of water in the baking tray. Don't too much. Just cover the baking tray. Preheat it for 5 minutes in advance, heat it up and down for 140 ℃ and bake it for 40 minutes. Don't open it for 155 ℃ and 25 minutes.

14. 

    Step14:Put it in the oven for a while after baking. It's normal for it to retract.

15. 

    Step15:Decorate the refrigerator according to your preference after cooling. Is it appetizing? Ha h

16. 

    Step16:It can also be used to make cake base, whatever you like ~ ha h