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Cheese Cake Direction

Add the weighed cheese and sugar to a mixer and beat until there are no particles, then add the weighed evaporated milk and mix evenly until it is 80% fluffy. Add the gelatin that has been melted in advance and add it at low speed and mix evenly.
After the milk is boiled, add the vegetable oil and mix well. Add the cocoa and mix well. Sift the flour in advance, then beat the egg whites and sugar together until they resemble a chicken tail. Add the egg yolks and mix well,then add the low-gluten flour and mix well. Finally, add the beaten batter in advance. Use a spatula to smooth out 100 grams per plate and heat. Set the upper heat to 190°C, lower the heat to 180°C, and bake for 13 minutes.
Place the required mold into a baking pan lined with film, use a piping bag to squeeze in the beaten cheese material, then place the prepared heart, press it in the middle, squeeze the material again to flatten it, and put the carved Flatten the embryos and put them into the cold storage.
Take the frozen cheesecake out of the cold storage and place it on a plate. Use a scraper to scrape off the excess material on the edge of the mold before demoulding. When demoulding, pay attention to the temperature of the cake when demoulding.

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