Slurped cheese cream

1

Take out a container, sift down flour and put it in the container。

2

Put the salad oil in the pot, heat it up to a little bubble, about 70 degrees。

3

HEATED SALAD OILS ARE MIXED WITH SIFTED LOW-BANDED FLOUR, WHICH IS THEN MIXED INTO NON-PARTICLE IN "Z"。

4

Add milk。

5

THE "Z" FONT IS EVENLY MIXED TO MAKE THE PASTE STICKY。

6

Separate the eggs from the two containers。

7

add separated yolk to the paste and continue to mix evenly (“z” font mix)。

8

The mixed yolk will be very delicate。

9

When the yolk paste was evenly mixed, the preheated oven began, with a 150 degree of fire and 30 minutes of preheated。

10

A few drops of lemonade or white vinegar (without exception) are added to the salt to start the emelting。

11

Join the salt and start firing the egg clear。

12

When the egg clears up to the time when the bubbles are produced, one third of the sugar is added and continues to pass out。

13

When the bubbles become smaller and the second white sugar is added, the egg clear becomes delicate and the last white sugar is added to the corn starch。

14

It's good enough to get rid of a little bit of this。

15

The three-time scoring of the distributed eggs added to the yolk。

16

It'll be nice to mix it evenly with a flipper。

17

Take out our cake molds, I'm using live bottom molds, so I'm packing two layers of tin paper down there. Solid molds don't have tin paper. Packed with tin paper and a layer of oil paper。

18

put the mixed cake in the mold from a height of 15 cm and then two-thirds into the pre-prepared cheese tablets, and then add the rest of the cake to the paste and shake a few strokes, so that the bubbles can come out。

19

Take out a dish and add about 45 degrees of hot water, and then put in a mold with cake paste. "Old early cake needs a bath to bake."

20

This is when the oven is preheated. Put the cake in it and burn it up at 150 degrees for 70 minutes. The temperature of each oven varies, depending on the temperature of the individual oven

21

It's about 20 minutes, and the cake's starting to color, so you can put a layer of tin paper on it, so it doesn't get heavy。

22

When the cake is baked, take it out of the oven and make sure it doesn't shrink。

Chess must be removed from the fridge in advance. 2. The temperature of the oven should not be too high, depending on the temperature of the oven itself, otherwise it may lead to a charred surface. 3. The paste is to be evenly mixed, otherwise it causes a dent in the top. Share some common problems, or cause mistakes. Whether it's Tsimfung or the Old Morning Cake, next time we'll be able to shrunk the sideside of the cake without drying it out, we'll be out of shape. Uneven permafrost/uncooked/protein frosted/cake not delivered in time to the oven/cooking before opening the oven door/out of the oven without rebutting (and without rebutting if you have a tarp) Fracking (opening) ovens on the face of a cake are too hot/over-faced/over-weave/over-float Too much denture/fire under ovens is too high/water is too heavy or oil/shock is used, too low/not baked/ too much water on the face/ frost is blown There's a hole in the cake that doesn't shake the bubble/cake paste, and there's no flat cake tissue. The temperature of the fire on the oven is not the same. Frozen mushroom clouds with low bubbles and low temperature in ovens are overfilled