Cooking Steps

1. 

   Step1:Put egg yolk and protein separately into a clean container (keep the container dry, free of water and oil). Cut a piece of baking paper and put it in the container. Wrap it outside with tin paper to prevent water from entering during baking. Make a good standb

2. 

   Step2:Mix low gluten flour and cornstarch, sift and set aside. Microwave butter and set aside

3. 

   Step3:Add milk to cheese, stir in hot water until smooth and grainy. Bring the water to 65 ℃ and turn off the minimum heat to heat slowly

4. 

   Step4:Mix the buttermilk, then add the melted butter three times. Mix well. Then add the lemon juice and mix well

5. 

   Step5:Add the yolk in several times, and stir one by one. At this time, move quickly, and immediately stir the yolk

6. 

   Step6:Add the sifted low flour and corn starch and mix them evenly. Use rubber scraper or hand beater

7. 

   Step7:Add the protein into the lemon juice and make it into a thick bubble, then add the sugar twice to make it into a wet bubble (preheat the oven for 160 degrees before beating the protein

8. 

   Step8:Take a part of the egg yolk into the egg yolk lake and mix gently. Then pour the batter into the remaining egg yolk and mix gently to make a cake lake

9. 

   Step9:Pour the cake lake into the heart and touch it for 8 minutes, and gently knock it. Put the water in the baking pan, put the cake into the baking pan and bake it in the water bath at 160 degrees for 30 minutes, color it, turn it to 145 degrees for 35 minutes. (I bake it at 150 degrees for 20 minutes, then bake it at 130 degrees for 50 minutes

10. 

    Step10:Two minutes after the cake is taken out, it will be separated on the side. Immediately push it up with your hands and slowly remove it. At this time, the removed cake will be very beautiful and won't shrink back. After cooling, it can be eaten or refrigerated for the next day