Smooth on the palate and rich in cheese
1 inch round die
Cream cheese back to cut small pieces
Heat the pot with water until it is smooth and free of granules
Lemon squeezed out lemon juice
Pour the lemon juice into the whipped cream and mix well
Pour whipped cream into cream cheese and mix well
Add 1 egg to stir until fully mixed
Directly sift into corn starch and mix well
Apply butter to the circumference and bottom of the 6-inch round mold.
Pour the mixed cheese paste into the mold
The plate does not need to be scraped very clean, and some of the remaining cheese paste is mixed with a proper amount of cocoa sauce.
Put it into the piping bag, use a pair of scissors to open a small hole and squeeze it over the cheese paste.
Use a bamboo stick to draw a pattern, put it into the oven layer preheated at 160 degrees, and bake in a water bath for 60-65 minutes.