Cooking Steps

1. 

   Step1:Prepare all ingredients. Add cream cheese to the milk and soften with water. Beat the egg beater until no granules are left. Separate the egg white and yolk. Treat the yolk first. Melt the butter in water, add the yolk and stir evenly. Add the sifted low powder (stir evenly in Z-shape after adding the low powder, so as to prevent the gluten from affecting the taste). Then refrigerate and cool down.

2. 

   Step2:Add lemon juice to the protein part. Add sugar three times. The steps are as follows - beat the eggbeater at a low speed to the microbubble and add sugar for the first time. Beat the eggbeater at a medium speed to the dense and add sugar for the second time. Beat the eggbeater at a medium speed to the dense and the third time as shown in the figure (the eggbeater has an upright point when it is lifted. The protein will not collapse

3. 

   Step3:Add one third of the egg white to the yolk and mix well, then pour in the yolk and mix well. Pay attention to mixing. In case of defoaming.

4. 

   Step4:Before pouring into the mold, open the oven and preheat. I spread butter in the mold and some sugar. This step is optional. Cover the outer layer with two layers of tin paper to prevent water from entering.

5. 

   Step5:After the ingredients are poured into the mold, vibrate gently. The purpose is to vibrate the excess bubbles.

6. 

   Step6:The middle layer of the oven. Add the hot water (water bath method) to the baking pan for 170 degrees, bake for 40 minutes, then adjust to 150 degrees and bake for 30 minutes. After baking, put it in the oven for about half an hour and take it out. Put a cup under the mould for demoulding.