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1
Pour the milk into a heat resistant bowl.
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2
Tear the sliced cheese into small pieces and add to the bowl.
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3
Sift the ingredients together.
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4
Microwave the milk and cheese for 2 minutes at 600W and mix thoroughly.
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5
Microwave at 600W for another 1~1 1/2 minutes, and mix well to melt the cheese.
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6
Once it has melted, set aside.
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7
Cream the butter, add 1/3 of the sugar, and mix.
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8
When they are mixed, add the remaining sugar in 2 batches and mix until the color of the mixture lightens.
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9
Add the egg gradually, in 4~5 batches.
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10
Don't add the eggs all at once as the mixture will separate if you do.
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11
Add half of the sifted ingredients and fold in gently with a rubber spatula.
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12
Add the mixture from Step 3 and mix further.
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13
Add the rest of the ingredients and fold in gently.
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14
Once it has mostly been mixed in, add lemon juice and vanilla oil and mix further.
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15
When the mixture is no longer floury and looks glossy, it is ready.
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16
Fill the molds about 60~70% full with the batter and bake in a preheated oven at 180C for 25~30 minutes.
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17
Poke with a bamboo skewer, and if it comes out clean, they are done.
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18
Cool on a baking rack.
