Cooking Steps

1. 

   Step1:1. Cream cheese, butter, milk and whipped cream in an egg basin. Melt over water.

2. 

   Step2:2. Stir until the butter melts and then leave the water. Stir until there are no cream and cheese particles. The paste is basically fine. Beat the edge of the egg basin without scalding. Put it in a cool place.

3. 

   Step3:3. Mix corn starch and milk to make flour paste. Corn starch will stick to the bottom. Dig it up with a spoon and mix it evenly for use.

4. 

   Step4:4. Add egg yolk to cream cheese paste.

5. 

   Step5:5. Stir the yolk evenly. Do not over stir.

6. 

   Step6:6. Slowly pour in the corn starch paste and stir evenly.

7. 

   Step7:7. Sift the cream cheese paste.

8. 

   Step8:8. At least three times.

9. 

   Step9:9. Add a few drops of lemon juice to the protein. Add in the sugar three times. Whisk to the big bend.

10. 

    Step10:10. Cream cheese paste and protein cream should be turned over in three times.

11. 

    Step11:11. Mix it into a delicate and glossy batte

12. 

    Step12:12, pour into the mould. Bake on the net rack. Bake up and down for 150 minutes.40 minutes.120 130 degrees.30 minutes. Finally increase 160 degrees.5 minutes surface color.

13. 

    Step13:Finished product drawin

14. 

    Step14:Finished product drawin