Cooking Steps

1. 

   Step1:Separate the egg yolk protein into two large bowls, which are free of oil, water and clean. Then heat the butter in water.

2. 

   Step2:Put water in the pot and heat it. Take a clean big bowl, add cream cheese and milk, stir in hot water until smooth and grainy. Heat the water in the pot to 65 ℃, turn off the minimum heat and heat slowly.

3. 

   Step3:Add the melted butter into the whipped cream cheese three times. Stir well. Add a small amount of lemon juice and stir well.

4. 

   Step4:Add the yolk three times. Stir quickly and evenly each time.

5. 

   Step5:Take out the pot in the bowl and turn off the heat. Mix the low flour corn flour evenly and sieve it into the bowl and stir evenly.

6. 

   Step6:Add a few drops of lemon juice to make the protein into a thick bubble, and then add in fine sugar twice to make it into a wet bubble that can pull out the hook. Preheat the oven for 160 degrees.

7. 

   Step7:Add protein to cream cheese batter in several times and mix evenl

8. 

   Step8:Take a 6-inch solid cake mold. Put oil paper on the bottom. Pour the cake paste into the cake mold. Shake out the big bubbles.

9. 

   Step9:Put the cake in a deep baking pan and pour in cold water and ice. The height is best at two-thirds of the cake mold. Bake in a water bath for 160 ° 20 minutes. Then turn it to 120 ° 60 minutes.

10. 

    Step10:Take out the baked cake. It's easy to demould in two minutes. At this time, the cake doesn't shrink back. It's more delicious to refrigerate.