1. Cheese paste part: 100g cheese, 70g milk, 30g butter, 2 egg yolks, 10g sugar, 30g low-gluten flour, 5g chestnut powder. Pour the cheese into the milk, heat it in water to melt
2. Stir the melted cheese and milk thoroughly
3. Soften the butter into a liquid
4. Pour the softened butter into the cheese paste
5. Add sugar and mix well
6. Add 2 egg yolks and stir well
7. Sift in low flour and chestnut flour
8. Stir thoroughly to form a uniform cheese paste
9. The meringue part: 2 iced egg whites, 30g sugar, first beat the egg whites into a bee-eye shape
10. Add half of the sugar and continue to beat
11. When the foam becomes delicate, add the other half of the sugar and continue to whip into a drooping triangle shape.
12. Add one-third of the meringue to the cheese paste and stir evenly from bottom to top with a spatula
13. Then pour the cheese batter back into the remaining two-thirds of the meringue and continue to mix into a delicate cake batter
14. For the live mold used, wrap the bottom of the mold with tin foil to prevent water from entering the mold. Pour the cake batter into the mold, fill the baking tray with water, put it in the refrigerator and bake for 60 minutes
15. For the live mold used, wrap the bottom of the mold with tin foil to prevent water from entering the mold. Pour the cake batter into the mold, fill the baking tray with water, put it in the refrigerator and bake for 60 minutes
16. After taking out the oven and letting it cool down naturally, the cake can be easily demoulded. It tastes best when it is kept in the refrigerator for 4 hours.
17. Make a cup of scented tea, and enjoy a delicious afternoon tea.
Tips:1. Be sure to pay attention to the mixing method, from bottom to top, do not stir in a circle, it will affect the defoaming and shrinking of the cake in the later stage.
2. Please pay attention to the temperature of the oven. I use a beautiful one, 160° is enough
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