Cooking Steps

1. 

   Step1:All materials are weighed.

2. 

   Step2:Cheese is soft in hot water.

3. 

   Step3:Add sugar.

4. 

   Step4:Use the eggbeater to stir at low speed until smooth.

5. 

   Step5:Add yogurt and stir well.

6. 

   Step6:Add an egg yolk.

7. 

   Step7:Beat evenly.

8. 

   Step8:Add the yolk again. Add the vanilla extract. Continue to beat until smooth.

9. 

   Step9:Sift the low gluten flour and corn starch twice.

10. 

    Step10:Use the egg beater to stir evenly, and then use the scraper to stir evenly.

11. 

    Step11:Add lemon juice to the protein.

12. 

    Step12:Beat 30 times at high speed with the eggbeater.

13. 

    Step13:Add 15 grams of sugar. Continue to beat at high speed for 50 turns. Add another 15 grams of sugar.

14. 

    Step14:Beat again for 50 turns. Add the last 15 grams of sugar. Beat until there is a small vertical peak on the beat head.

15. 

    Step15:Take a third of the protein and put it in the cheese paste.

16. 

    Step16:Mix the cake paste with the method of turning.

17. 

    Step17:Put the batter back in the protein.

18. 

    Step18:Continue mixing about 50 times. The thick cake paste is finished.

19. 

    Step19:The outer layer of the mold is wrapped with tin paper. The cake paste is poured into the mold. Shake it for several times to defoaming.

20. 

    Step20:Preheat the oven. Put water in the bottom pan. 175 ℃ for 10 minutes. Put the mold into the oven and bake for 60 minutes.

21. 

    Step21:Don't take it out after baking. Let the oven cool naturally. Take it out after 30 minutes and then cool it. After cooling, put it in the refrigerator for several hours.

22. 

    Step22:Take it out and cut it. The flat and smooth cake will appear in front of you. Have a look and have an appetite.

23. 

    Step23:Start to taste. The soft and delicate cake is good.