Ingredients: 5 slices of cheese, 30g of low flour, 2 eggs, 5g of corn starch, 0/30g of milk/kloc-0, 6g of butter/kloc-0, 20g of fine sugar.

Steps:

1, prepare all the ingredients and separate the eggs.

2. Add corn starch to the egg yolk.

3. Stir well and set aside.

4. Pour the milk into a non-stick pan, add the cheese slices and melt over low heat.

5, after melting, slowly pour into the egg liquid just now, be sure to stir while pouring, so as not to solidify.

6. Sieve the low powder again, stir and mix well, and set aside.

7. Put the egg whites into a water-free and oil-free beating bowl, and add the fine sugar in three times.

8. The eggbeater is sent to wet foaming at low speed, and a soft hook can appear.

9. Add half of it into the mixture, stir well, then add the remaining half, and stir well.

10, the mold is padded with oil paper in advance and put into the baking tray.

1 1, the cheese paste is added into the piping bag and squeezed into the cheese mold.

12, add hot boiling water to the big baking tray, bake in water bath, send it into the preheated oven, heat it 130 degrees, and lower it 140 degrees, and bake for 40 minutes. After baking, stew for 30 minutes before taking it out.

13, cooled and demoulded, and can be eaten in cold storage.

14, you can eat.