Cooking Steps

1. 

   Step1:1. Soften cream cheese at room temperature. Beat with melted butter in wate

2. 

   Step2:2. Put egg yolk and sugar in another basin. A. stir and add corn starch and mix well

3. 

   Step3:3. Use a small pot to boil the milk, and then pour it into the material of every two steps. Mix the water in the pot until it boils. Put the small pot into the water. Use a hand eggbeater to quickly mix the egg paste until it is thick. Leave the hot water immediately

4. 

   Step4:4. Pour into the cheese paste of step 1 while it's hot and mix it carefully with the eggbeater. Wait for the material to shine and become elastic sometimes. Stop mixin

5. 

   Step5:5. Add a little sugar to the protein first. B. beat with medium speed. Beat with medium speed for 2 minutes

6. 

   Step6:6. remaining sugar. Add two times to the protein paste. First low speed stirring for second times, slowly stirring. The protein raised is luster. It is hooked. Foam should not be too hard to pass too much

7. 

   Step7:7. stir the batter with 4 steps. Make it smoother. Add the protein 1/4 to stir. Then add the remaining protein. Stir evenly. Put the three energy 8 inch mold. Add the 1 to 1.5 centimeter hot water.170 degree for 15 minutes. Then turn it down to 160 degrees and continue to roast for 20 minutes. When the color is on, turn off the fire immediately. When the cake is not taken out, let it sit in the oven for 40~60 minutes. The waste heat in the oven will continue to color the cak

8. 

   Step8:8. Take out the baked cake from the oven. After it cools down completely, cover it with plastic wrap. Put it in the refrigerator together with the mold and refrigerate it for one night