Step 1.
1. Pour the cheese and milk into the container, stir with insulating water until the cheese is smooth and free of particles, and keep the end away from hot water.
Step 2 stir the smooth cheese paste
3. Melt the butter in the microwave oven and air it to a slight temperature. Add it to the cheese paste for 2 ~ 3 times and stir well. Add after each addition.
4. Add egg yolks and stir well (stir well every time you add one, then add the next one)
5. Sift in low flour and corn starch.
6. Stir well
7. Add a few drops of lemon juice to the protein, and add electric egg beater to the sugar and beat several times until the protein is in a wet foaming state (the eggbeater hooks the wet foaming).
8. Add 1/3 protein cream to the cheese paste and stir evenly up and down (don't stir in circles to avoid protein defoaming).
9. Add all the remaining protein cream to the cheese paste and stir evenly up and down (don't stir in circles to avoid protein defoaming). Pour into two cheese molds and shake out bubbles.
10, water bath method: put the deep baking tray under the oven into cold water, preheat it with the oven, put the cheese mold into bath water, bake at 145 for 45 minutes, and then bake at 160 for 25 minutes.
1 1, the mold can be demoulded in 2 ~ 3 minutes without back-off, cooled and refrigerated in the refrigerator, which tastes good.
12, finished product appreciation!
13, finished product appreciation!
14, fresh and smooth, delicate and soft, melt in your mouth!