The formula comes from "The New Idea of Delicious Pastry", author, Xue Yujuan.
In the mold, apply butter and passion fruit juice.
Cream cheese, wrapped in plastic wrap, placed in a microwave oven, and frozen for one minute.
Cream cheese, stir well, add passion fruit juice and mix well.
Low-gluten flour, stir well with water.
Add the flour paste to the cheese paste and mix well.
The cheese flour paste is heated and insulated, and the traces of the scraper are left. The batter does not run in the middle. Leave the hot water and cool down. I am cooling down the ice water quickly.
Cool the cheese paste, add the egg yolk in portions, and mix well to form a passion fruit cheese paste.
The protein was added to the fine sugar three times to reach the seven distribution, and the protein was picked up with a curved hook.
The meringue is left on the eggbeater head for about three to four fingers.
Mix the meringue into the egg yolk paste three times.
Pour into the cake mold and shake off the big bubbles. Heat the water in the baking tray and pass the cake mold half. Into a preheated oven, 160 degrees, 60 minutes.
After the cake is baked, after five minutes, the cake body naturally retracts, leaves the mold, holds the cake by hand, flips a plate at the bottom of the cake that is taken off, and then turns it upside down!
There is a crack in the cake, it may be that the protein has been beaten, or it is getting angry, and the cake is much more! The crack is not big, it will be restored after the heat is released.