1. Butter chopped into small dices
2. After mixing low-gluten flour and powdered sugar, use a scraper to repeatedly cut into rice grains, and then knead them into loose shapes by hand
3. Add cocoa powder and mix well
4. Then add egg yolk and salt
5. Slowly mix and turn into a dough, press with the palm of your hand to make the material completely mixed evenly
6. Form into a round cake, wrap in plastic wrap and refrigerate for 2 hours
7. Roll the dough into a 3mm thick sheet through the plastic wrap
8. Carefully spread the dough on the baking tin
9. Align the dough and mold by hand
10. Then use a rolling pin to roll off the excess dough
11. Use a fork to make small eyes at the bottom
12. Cover with plastic wrap and refrigerate for 30 minutes
13. Spread tin foil, press rice or beans into the preheated 175 degree oven
14. After baking for 10 minutes, remove the tin foil, brush with a layer of egg yolk liquid, and bake for another 5 minutes
15. Make the cheese filling: soften the cream cheese with heat insulation and water, stir with a manual whisk until smooth
16. Add yogurt and stir well
17. Then add sugar, egg yolk, whipped cream, and lemon juice in turn, and stir evenly every time you add something
18. The whipped cream is fine and non-grainy
19. Pour the well-mixed cheese filling into the tapi, and put it into the preheated 180 degree oven
20. Bake the middle layer for 15 minutes until golden brown, let cool and remove from the mold
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