1. Cut cheese slices into small dices.
2. Pour milk into the saucepan and add the cheese slices.
3. Heat on low heat, stirring constantly until the cheese slices melt.
4. Sift in cornstarch and low flour, mix well, and let cool.
5. Add three egg yolks and mix well.
6. Sift the well-mixed batter.
7. Add three egg whites three times with fine sugar and beat until dry and foamy.
8. Take one-third of the egg white and add the egg yolk paste, stir evenly.
9. Pour the mixed egg yolk paste into the remaining egg whites.
10. Stir evenly.
11. Pour the batter into an 8-inch live-bottom chiffon mold and shake to remove large bubbles.
12. Place a baking tray on the lower level of the oven and add boiling water. Preheat the oven at 130°C for 40 minutes, 140°C for 10 minutes, and 160°C for 20 minutes.
13. Cover the surface with tin foil in time, do not take it out at the end of the time, and continue to simmer for half an hour.
14. Cut into pieces.
Tips:Each oven has different sizes, please set the baking time and temperature flexibly according to the actual situation.
