Cooking Steps

1. 

   Step1:Cut cream cheese into small pieces. Stir in hot water until the cheese softens.

2. 

   Step2:Add 30g sugar and 11g corn starch to the yolk and mix well.

3. 

   Step3:Cut the butter into small pieces. Add the milk. Melt in hot water.

4. 

   Step4:Slowly pour the buttermilk solution into step 2. Stir while pouring until all ingredients are well stirred.

5. 

   Step5:Step 4: heat the egg milk solution with hot water and stir until the egg milk solution is slowly heated and condensed into a thick paste. (this step. I have been heating for a long time, but there is no gelatinization phenomenon. Simply put the bowl into the microwave oven and use the medium heat for a few seconds. Let the corn starch in it gelatinize and stir evenly.

6. 

   Step6:Pour the custard butter paste (step 5) into the cheese paste and stir well.

7. 

   Step7:Add 30g sugar to the protein in two times and beat it to the wet foaming. Add it to the egg milk butter paste in three times and mix it evenly (less force is needed to avoid defoaming).

8. 

   Step8:Put oiled paper in the mold (both the bottom and the surrounding). Preheat the oven to 160 degrees.

9. 

   Step9:Put the mold in a larger pizza plate. Put the pizza plate in a baking plate filled with hot water. Bake at 160 ℃ for 1 hour. (the baking time of xiaoshanjin is 160 degrees and 40 minutes, but the quantity of cake is not specified. I think 40 minutes is too little, so I increased it to 1 hour by myself.

10. 

    Step10:After the cake is baked, take it out of the room and let it cool. Wrap it in a big bag. Refrigerate it for one night and then demould it for eating.