Kraft cheese 1 box 250g, milk 60g, vegetable oil 20g, egg yolk 3g, flour 20g, corn starch 30g, protein 3g, salt 5g and refined sugar 70g.

prepare

The bottom of the 8-inch movable bottom die is covered with tin foil, and the baking tray is filled with water.

prepare

1. Cut the cheese into small pieces, heat it in water, and stir it into salad dressing.

2. Slowly add fresh milk and oil into 1 and mix well.

3. Add egg yolks one by one and mix well.

4. Sieve the flour, add it, stir it evenly with a plastic knife, stir it carefully, and try not to have small bumps.

5. Beat the egg whites and stir with the cheese paste for three times. The action should be brisk, and the prepared paste is slightly thinner than that of the hurricane.

6. Pour into the baking mold. Place the baking mold in a baking pan filled with water.

7. Put 7 into the preheated oven. Adjust the fire to 160 degrees and bake for 60 minutes.

8. Bake the cake, demould it, let it cool, put it in the refrigerator, soak the knife in hot water and cut it.