Cooking Steps

1. 

   Step1:Melt 125g cream cheese in water and stir. Add 30g butter and stir wel

2. 

   Step2:Add 60ml cold milk and stir well. Separate the egg white and yolk of three medium-sized eggs. Add three yolks in three times and stir well

3. 

   Step3:Add 20g of low gluten flour and 10g of corn starch. Stir the batter with cross and stir fry. Do not draw circles. Drawing circles will cause the batter to become gluten

4. 

   Step4:Stir until the batter is smooth without coarse particles. Put it aside for standby. At this time, take out the 6-inch mold and put melted butter on the inner wall for easy demoulding. Boil a pot of hot wate

5. 

   Step5:Add 70g of sugar powder into the three proteins. Beat with egg beater until they are wet foaming.

6. 

   Step6:Evaluation criteria for wet foaming 1-protein barb. Non upright (the condition of the time of passing protein is that the barb appears first, and then the upright appears. Please do not send too much

7. 

   Step7:Evaluation standard for wet foaming 2 - inverted egg basin. Protein does not slid

8. 

   Step8:Take a spoonful of protein (about 1 / 4) and mix it with egg yolk batter. Stir it quickly. It's almost enough

9. 

   Step9:Pour the mixed batter into the egg basin. Stir with the cooking gesture. The action is gentle and quick

10. 

    Step10:Stir until it is as shown in the figure. Open the oven to 220 ℃ for preheatin

11. 

    Step11:Put a lot of hot water into the tray at the bottom. Wrap the mould with tin paper and put it on the baking net. Put the baking net in the middle. Adjust the temperature to 140 ℃. Bake for 30 minutes, then rotate the mould horizontally 90 ℃ and bake for another 10 minutes. Color the surface evenly. Cover the top with tin paper and bake for 60 minute

12. 

    Step12:It's out of the pot ~ \ (≥ del ≤) / ~ stick da. The wood is cracked. The secret is to bake at low temperature for a long time. There must be hot water in the tray. Once the surface is colored, cover the tin paper to prevent over colorin

13. 

    Step13:A little cold can demould. It's easy. The cake will shrink a little. Turn around the edge. Just knock. Cheesecake doesn't need to be buckled. It's normal to shrink a circle after cold storag