Cooking Steps

1. 

   Step1:Prepare the materials you need. Weigh the low gluten flour and cornstarch in the kitchen scale.

2. 

   Step2:Add cream cheese to the bowl. Add corn oil and milk. Melt in hot water

3. 

   Step3:Stir with egg puff until smooth and fine without any particles.

4. 

   Step4:Separate the egg white and yolk. Put the egg white into the freezer to freeze. Add the yolk to the cheese paste. Mix well.

5. 

   Step5:Sift in the mixture of low gluten flour and corn starch. Stir well until it is dry. Set aside.

6. 

   Step6:Take out the egg white. Add a few drops of white vinegar and a pinch of salt to the egg white

7. 

   Step7:Add the sugar in three times. Beat the protein cream to the hook state, i.e. wet foaming state. Don't beat it too hard, or it will crack if you bake it. I use ACA's electric egg beater. It's very easy to use. Let me give you a reference.

8. 

   Step8:Add a third of the egg cream to the yolk paste. Mix well with the egg cream.

9. 

   Step9:Add the mixed yolk paste to the remaining protein cream. Use a scraper to continue mixing.

10. 

    Step10:Put oil paper under the mold. Add water to the baking tray.

11. 

    Step11:Pour the cake paste into the mold. Shake the big bubbles. Put the mold into the baking tray.

12. 

    Step12:Bake in a preheated oven at 135 ℃ for 85 minutes.

13. 

    Step13:After baking, put it out of the oven in time. Let it stand for two minutes. The cake on the edge will be off the mold. Take it out with the buckle upside down and put it in the right place. Refrigerate it for two hours before eating.