Stuffing: flour 225g, baking powder 10g, sugar 50g, butter 150g and water 75g.

Fillers: 500g of whey cheese, 0/00g of sherry cream/kloc-,0/25g of sugar/kloc-,50g of flour, 35g of thick cream, 300ml of sour cream, 6 egg yolks and 6 egg whites.

manufacturing process

Filled skin:

1. Mix flour, baking powder and sugar, then add water and butter for molding, cover with impermeable paper, and cool 1 hour.

2. Preheat the furnace to 180℃.

3. Grease the two sides and bottom of the 23cm mold and paste the filler.

4. Put it on a low rack, bake for 8- 10 minutes at medium and low heat, and let it cool.

Filler:

1. Mix and stir all materials except egg whites until they are soft.

2. Stir the protein until it forms, and then add the mixture 1.

3、

Pour it into the stuffing skin, put it on a low rack and bake it for 30-40 minutes with medium-low heat.

4. Cool for 1-2 hours and decorate the dining table with frosting.