100 grams of milk, 35 grams of low gluten flour, 2 eggs, 20 grams of sugar powder, and 4 slices of cheese. Half Version: Milk 50g, low flour 18g, egg 1, sugar powder 15g, cheese slices 2 pieces Separate egg yolk and egg white.
Put the cheese slices into the milk and stir continuously over low heat until the cheese melts. Keep cool for standby
Egg Yolk Paste: Put the egg yolk into a cool milk cheese paste, and stir evenly
Sift in low gluten flour and stir well.
Protein paste: Add lemon juice and beat the egg white at low speed. Add the sugar powder in three times and whisk it at high speed (large fish eye blisters and delicate small blisters appear respectively, and add it when there are wrinkles)
Whisk until there is a small hook in the wet foam. Low speed troweling.
Take 1/3 of the Protein paste and put it into the egg yolk paste, stir well, then invert it back into the egg yolk paste, stir well.
Put it into a decorative bag. Wrap the bottom of the mold with tin foil and squeeze it into the mold of half cooked cheese. Squeeze in the cake batter until it is seven cents full.
Place in a pre preheated air frying pan (preheated at 120 degrees for 5 minutes), and use the water bath method (pour a suitable amount of warm water into the chassis) for 120 degrees for 20 minutes. Simmer for 10 minutes to prevent retraction.
Warm or soft to come out of the oven~Remember to refrigerate for better taste~