Cooking Steps

1. 

   Step1:Cream cheese and milk at room temperature smooth over warm water.

2. 

   Step2:Add the butter softened at room temperature and continue beating.

3. 

   Step3:Add egg yolks one by one. The cheese paste should not be too hot at this time.

4. 

   Step4:Sift the low gluten flour and cornstarch into the yolk mixture.

5. 

   Step5:Gently stir with a hand pump until there are no flour particles at all.

6. 

   Step6:Use the egg beater to make fish eye blebs. Add one-half of the fine sugar. Use the high-speed whisk.

7. 

   Step7:The foam will become fine. When the protein cream dripping on the surface of the protein cream will not disappear, add the remaining fine sugar. Then continue to drop to the low speed.

8. 

   Step8:When there is a hook on the beater's head, it's OK. Don't play too hard.

9. 

   Step9:Take one third of the protein cream and mix it with the yolk paste.

10. 

    Step10:Pour the batter back to the remaining protein cream. Mix gently.

11. 

    Step11:Put the mixed cake paste into the mold. I used the bottom mold this time, so I wrapped the tin paper underneath. In order to prevent the water from seeping into the cake, we use the method of baking by separating the water. Put the baking rack on a baking pan filled with water. Put the cake mold on the baking rack. Put it into the preheated oven and bake it for 60 minutes at 100 degrees up and down. Turn it to 150 degrees and bake for 10 minutes until the surface color is satisfactory.

12. 

    Step12:Finished product

13. 

    Step13:It's cool. It can be refrigerated for several hours. But it's cold. I'll cool it directly at room temperature.