Cooking Steps

1. 

   Step1:Step 1 - place milk and cream cheese in a container. Add water to the pan. Add over low heat. Put the container in the pot and stir slowly with a rubber scraper. Stir until smooth without particles.

2. 

   Step2:Step 2 - add the butter and continue to stir. Stir well and turn off the fire.

3. 

   Step3:Step 3 - separate the egg whites from the egg whites. Place the egg whites in an oil-free and water-free container (do not mix the egg yolks). Place the egg yolks in the mixture of milk and cream cheese. Mix well. (please ignore the number of yolks in the picture. Only two of the 6-inch ones are neede

4. 

   Step4:Step 4 - continue to sift in the corn starch and mix it up and down with a scraper. Stand by after completio

5. 

   Step5:Step 5 - add sugar to the egg white three times. Beat with electric beater. Just beat until it is wet (there is a big bend when lifting the egg beater

6. 

   Step6:Just send it as shown in the pictur

7. 

   Step7:Step 6 - mix the protein and batter twice. First put one third of the protein into the egg yolk paste and stir. Be careful not to circle and stir. Do not stir quickly to avoid defoaming. After mixing, pour the batter into the container containing the protein once and again.

8. 

   Step8:Step 7 - preheat the oven to 140 degrees. Pour the batter into the mold. Put it on the bottom second layer of the oven (if it's a 4-layer oven, then put it on the middle layer). Put the bottom layer of the oven into the baking tray with hot water (water bath method

9. 

   Step9:Step 8 - about 40 minutes (depending on the temperature of your oven), the surface is golden. If the color is not ideal, adjust the temperature to continue baking.

10. 

    Step10:Step 9 - after coloring is ideal. Don't rush to take it out. Put it in the oven and simmer it for 1 hour. Take it out after one hour and refrigerate it for 34 hours. It tastes bes