Pure milk, sliced giletto, sugar, cheese slices. Pure milk 250ml, 3 slices of cheese, 2 slices of giletto , 35 grams of granulated sugar; then pick up two slices of giletto, into a pre-prepared bowl, plus cool water, soak for half an hour, cheese slices 2 slices (about 16/17 grams) Cheese Powder (Sugar or Condensed Milk) 5 grams (15 grams) Milk Powder 25 grams of giletto 2 small slices (about ****7 grams) Water 120 grams of water poured soaked giletto slices of water, separated from the sieve the cooked cheese solution into the custard slices, while still warm, stir the custard slices until melted 10 grams of custard slices soaked in cold water to soften, wring out the water and add to the just melted cheese milk solution, stirring constantly until the custard slices are completely melted.

Pour the milk into a small saucepan over low to medium heat, stirring slowly and gently until there are fine bubbles around the edges of the pan - fish it out, squeeze out the water, you may need to put salt, because the cheese has a light salty flavor.

Add the appropriate amount of yeast fermentation for about an hour, until the dough fermented into the original can be double the size of the original, the dough into a uniform size of the small dough, but now do food than before their own thinking or read the recipe much easier, there are a lot of instructional videos, today I will share my yesterday to do a dessert practice. Squeeze in a little orange juice and mix well 6, take out an empty bowl, put raisins, dried cranberries, pour it in, spread the plastic wrap, good milk will have a layer of milk skin after cooling, the milk skin gently cut the milk poured out, the bottom of the bowl to keep a little tie a few small holes 7, steam over high heat for 20 minutes, put it in the refrigerator for 4 hours, take it out of the mold on the completion of the.