Shufulei Cheese Cake

1. Prepare the required materials.

2. Put the cheese into a dish, and then put the dish into a hot water pot.

3. Disturb to a smooth state.

4. Add softened butter.

5. Disturb to a fully integrated and smooth state.

6. Add 20 grams of white sugar to the egg yolk and stir evenly

7. Pour in 11 grams of corn starch

8. Mix it evenly.

9. Pour milk into a milk pot and bring to a boil over low heat on the stove.

10. Pour boiled milk into the egg yolk.

11. Stir quickly and evenly.

12. Pour the mixed egg yolk paste back into the milk pot.

13. Heat on low heat and stir while heating until a paste is formed.

14. Pour the egg yolk batter into the cheese while it is still hot.

15. Disturb the cheese batter and egg yolk batter to a smooth state.

16. Cover with a damp cloth for later use

17. Add 55 grams of white sugar to the protein in three portions and beat until it is wet and foamy.

18. Divide the beaten egg whites into three portions and add them to the cheese batter.

19. Mix thoroughly and evenly.

20. Wrap the bottom of the 6-inch round bottom mold with tin foil to prevent water from entering, pour the cake batter into the mold and smooth it out.

Pour 1-1.5 centimeters of hot water into the baking tray, then place the mold on top.

Preheat the oven, place the middle and lower layers at 180 degrees Celsius and bake for 15 minutes, then lower the bottom temperature to 160 degrees Celsius and bake for 25 minutes. After coloring, turn off the heat and continue to simmer in the oven for 40-60 minutes. Cover with plastic wrap and refrigerate overnight. Remove from mold and consume. (The picture shows the appearance after retraction)

23. Finished products