Cooking Steps

1. 

   Step1:First, butter the mould and sprinkle sugar.

2. 

   Step2:Put the cream cheese in the container and beat smoothly with warm water. Or microwave for 1 minute. Slip.

3. 

   Step3:Microwave milk and butter until the butter melts.

4. 

   Step4:Mix the yolk with the cornmeal.

5. 

   Step5:Pour the milk and butter into the yolk. Stir well. Form custard sauce.

6. 

   Step6:Sieve 5 of the liquid.

7. 

   Step7:Beat the sifted yolk milk liquid in the microwave oven for half a minute. Come out and stir it. Beat for another half a minute until it is thick. This is the best state. If it is thicker than this, the internal organization of finished products will be rough. This is custard sauce.

8. 

   Step8:Mix the prepared custard sauce with the slick cream cheese. Stir well. Cover with the plastic wrap and cool for use.

9. 

   Step9:Cover with plastic wrap and cool.

10. 

    Step10:The protein (not frozen) is beaten to the soft peak state of hard foaming by adding sugar three times. In the last few times, I beat it by hand. It's more delicate.

11. 

    Step11:Mix with cheese paste three times. Stir well. It's stirred like this. There's a silken slide when it's scooped up. Feel resistance when mixing.

12. 

    Step12:Into the mold. Knock a few times from a high place. Degassing bubble. Then wrap the tin paper in the baking tray. Pad a thick towel on the bottom. Add boiling water. Put the mold on the towel.

13. 

    Step13:Preheat the oven 180 degrees. Bake for 10 minutes. Turn 160 degrees and bake for 40 minutes. If the baking color is heavier, tin paper can be added in the middle.