First mix the unsalted ghee and powdered sugar thoroughly

Add eggs in step 1 and mix evenly

Add low-gluten flour and flour to step 2. Corn starch and milk powder, mix well

Put the prepared 3 in the refrigerator to relax for 20 minutes

Take out the 4 and roll it out to about 0.4cm thick

Place 5 Use a square mold to stamp and bake it together with the mold. Bake it in the oven at 180/140°C for about 18 minutes.

Salt-free ghee cannot be whipped. Sugar powder, low-gluten flour, corn starch and Milk powder must be sieved.

After the baked cheese has cooled, it needs to be frozen for about 70 minutes.

Do not pass the filling, otherwise it will break easily.

The maximum ratio of the cake base to the fillings is 1:1, and it can also be prepared according to personal preferences.

1. Mix the unsalted ghee and powdered sugar thoroughly first. 2. Add the eggs in step 1 and mix well. 3. Add low-gluten flour, cornstarch and milk powder to 2, mix well. 4. Put the prepared 3 Place in the refrigerator to rest for 20 minutes. 5. Take out the 4 and roll it out to about 0.4cm thick. 6. Imprint the 5 with a square mold and bake it together with the mold. Bake in the oven at 180/140℃ for about 18 minutes. 7. Let the cheese soften at room temperature and mix well. 8. Add sugar to step 1 and mix well. 9. Add egg yolks to step 2 and mix well. 10. Finally add rum and mix well. 11. Put 4 into a piping bag and squeeze it into the cake. Step 12 of step 6 of making the base. Bake in the oven at 210/120℃ for about 35 minutes.