Cooking Steps

1. 

   Step1:First, prepare all the ingredients - cream cheese can be replaced by yogurt. Butter can be replaced by edible oil.

2. 

   Step2:Cut the cream cheese into small pieces. Mix it with the pure milk and put it in the basin. Then put it on the hot water and heat it up with water.

3. 

   Step3:Whisk with the egg until the cheese dissolves completely in the milk.

4. 

   Step4:Separate the egg white and yolk of the two eggs. Add the yolk into the cheese butter paste just now. Mix again.

5. 

   Step5:Then, sift 30 grams of low gluten flour into the fresh cheese and egg paste.

6. 

   Step6:Continue to use the hand beater to stir them evenly. You can see that the texture is relatively thick.

7. 

   Step7:Put the freshly separated egg white into a basin without water or oil. Use the electric beater to beat the egg white at a high speed to produce thick bubbles.

8. 

   Step8:After that, add 30g of white sugar at a time, start the electric egg beater again and beat it to the state as shown in the figure.

9. 

   Step9:Take part of the beaten egg white and mix it with the yolk paste. Mix them with a scraper.

10. 

    Step10:Pour the mixed yolk paste back into the protein basin again. Continue to use the scraper to mix them evenly.

11. 

    Step11:Pour the batter into the cake mold. It is better to use a non stick mold. The baked cake will be easier to demould.

12. 

    Step12:Finally, pour water into the baking tray and put them together in the oven. Use the upper and lower heat for 150 degrees. Bake for 65 minutes.

13. 

    Step13:Do not take the baked cake out of the oven immediately. Stew it for 5 minutes and then take it out. Do not need to buckle it. After natural cooling, it can be easily demoulded.

14. 

    Step14:Finished produc