Cooking Steps

1. 

   Step1:Place cream cheese and milk in a small bowl. Heat over water. Stir until smooth and pelleted.

2. 

   Step2:Add butter and stir evenly, take it out and let it coo

3. 

   Step3:Separate the egg white and yolk. Add the yolk into the cheese paste. Stir well.

4. 

   Step4:Sift in low gluten flour. Mix smoothly and finely. (preheat the oven at this time. Heat up and down 160 ℃

5. 

   Step5:Add a few drops of lemon juice to the protein. Add the sugar twice. Beat until it is wet foaming (pull up the bend) and do not over beat. Otherwise, it is easy to crack.

6. 

   Step6:Preheat the oven to 160 degrees. Here is the water bath method.

7. 

   Step7:Add the egg white cream into the yolk paste three times. Stir well. (don't circle

8. 

   Step8:Pour the batter into the mold. Shake off the big bubbles. Here is a solid bottom mold. If it is a loose bottom, wrap two layers of tin paper on the bottom.

9. 

   Step9:Put it in the oven for 160 ° 30 minutes. 130 ° 25 minutes. (this is the temperature of my oven.

10. 

    Step10:Cool it and demould it in time. Don't stew it too long, or it will get wet.

11. 

    Step11:You can eat it by cutting it. It's better to refrigerate it.