1. Pour milk into the cheese, stir and melt over water. (It is recommended not to use cheese sticks like mine...It takes a lot of time to melt, and there are always small bumps)
2. After the cheese liquid is stirred, let it cool at room temperature, then add the egg yolk and stir.
3. Melt the butter over water. After the butter becomes liquid, pour it into the cheese liquid and stir well.
4. After sieving cornstarch and low-gluten flour, use a manual whisk to stir until there are no particles.
5. Beat the egg whites, add sugar in three times, and finally beat until the egg beater is lifted, and it solidifies and does not drip.
6. Take one third of the whipped egg white and pour it into the egg liquid and stir gently to avoid defoaming. After the mixing is complete, pour the egg liquid into the remaining whipped egg whites and stir evenly.
7. Pour into the mold and shake it a few times. The oven is preheated, and the upper and lower temperatures are about 150 degrees and 120 degrees. The temperature is adjusted according to the situation. Add water to the baking tray, wrap the bottom of the mold with tin foil, and put it in the oven. It will be out in about an hour.
8. After roasting, take it out and put it on the grilling net, then release it from the mould after cooling at room temperature. Then put it in the refrigerator for about half a day. Breakfast is also very good for the next day
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