1. First, heat the whole egg, honey, fine sugar, and glucose syrup over water and stir continuously. Heat it to 40°C and then quickly beat it (specific gravity 22), then slowly pour into the sieved low-gluten flour and stir evenly.
2. Boil milk and butter directly, add a small amount in step 1 and mix well, then pour all into step 1 and mix well (specific gravity 40). Baking temperature: 190℃ for upper heat-160℃ for lower heat, about 20 minutes.
3. The cream cheese is finely homogenized with a homogenizer.
4. Stir the egg yolk and caster sugar until slightly white.
5. Add custard powder and corn starch (1) mixture and mix well.
6. Add pure milk to the boil, add butter and stir well, slowly pour it into the egg yolk mixture and mix well.
7. Heat over water and cook until viscous.
8. Add to the cream cheese mixture and mix well.
9. Mix the egg whites with caster sugar, tartar powder, edible salt, corn starch (2), and dry protein powder (please put in the refrigerator in advance for later use), and stir.
10. Passing degree: the proportion is 20-22.
11. Add corn starch (3) and mix well.
12. First take one third of the whipped egg whites and add them to step 10 and mix well, then add the rest and mix well.
13. The final proportion after mixing is 54~58.
14. Surround the mold with paper and put in a layer of cake base.
15. Each squeeze 3g of special blueberry pulp filling.
16. Squeeze in 30g of cheese paste.
17. Bake in water-proof water (ice water), the temperature is 190℃-lower 110℃, after coloring, turn to 160℃-lower 110℃, about 30min. (Note: First, put water in the oven before preheating to increase the humidity in the oven; second, open a little gap during baking to exhaust excess steam)
18. Out of the oven, take out the mold, cool to room temperature and put it in the freezer for later use.
