After the butter is fully softened, add the fine sugar, and electric egg beater will fully beat it until the butter becomes lighter in color and expands in volume.

Add the egg mixture and beat well.

Sift in the low flour and stir with a scraper to make the low flour and butter blend into a ball.

Press the dough by hand until there is no dry powder, wrap it with plastic wrap and put it in the refrigerator to relax 1 hour.

After the cream cheese is softened and smoothed, add the milk, whipped cream, rum and lemon juice in several times, and mix each liquid evenly before adding the next one.

Add sugar powder and mix well, then add corn starch. If you want to make matcha taste, replace it with the same amount of matcha powder.

Put a proper amount of the relaxed tapioca into the mold, insert some small holes with a fork, and oven at 200 degrees for 20 minutes.

Squeeze in the cheese paste, then put the cheese tower in the refrigerator for freezing 1 hour, and the invagination should be frozen hard.

Brush the surface of the frozen cheese tower with egg yolk liquid (one egg yolk+appropriate amount of water) and oven at 220 degrees 10 minute.