Chinese Food

Cooking Steps

1. 

   Step1:Lemon juic

2. 

   Step2:I usually like this cream chees

3. 

   Step3:Butte

4. 

   Step4:Mil

5. 

   Step5:Corn starc

6. 

   Step6:Taigu white suga

7. 

   Step7:Separate the yolk from the egg white. Put the egg white in a pan without oil or water

8. 

   Step8:Cream cheese and milk into a small bowl

9. 

   Step9:Then heat the small bowl in water until the cream cheese is stirred and free of particles

10. 

    Step10:Add butter. Stir until melte

11. 

    Step11:Take out the small bowl. Add the yolks one by one. Mix each yolk evenly before adding the next one

12. 

    Step12:Sift in the low powder. Stir well without particles

13. 

    Step13:Put the baking tray into 7 minutes of full water. Put it in the oven. Adjust to 180 ℃ for 15 minutes. Prehea

14. 

    Step14:Sugar into the egg white. Add lemon juice. When adding sugar for the last time, add corn starch to mix with it. Whisk at a high speed. Then beat at a low speed until it is wet foaming. Hook

15. 

    Step15:Fight like thi

16. 

    Step16:Take 1 / 3 of the beaten protein and put it into the yolk paste. Turn it up and mix well

17. 

    Step17:Pour the rest into the albumen basin and stir evenly. Stir at the direction of 2:00 to 8:00

18. 

    Step18:Grease the periphery of the mould for easy demoulding. Put the backing paper on the bottom laye

19. 

    Step19:Pour in the mold. My one is a little too full. Normally pour in 8 points full

20. 

    Step20:Let's put it like this. The penultimate layer. The penultimate layer is the water plate

21. 

    Step21:180 ° 30 minutes. 150 ° 40 minute