Cooking Steps

1. 

   Step1:1. After the materials are weighed and prepared, separate the egg yolk and protein into a basin without oil and water. 2. Pour cream cheese and milk into a small basin. Then put the small basin into a large basin filled with hot water (boiling water is also OK). 3. Heat it with water. Stir cream cheese and milk until it is smooth and free of particles. 4. Add the butter. Stir until the butter is completely dissolved. 5. Then take out the small basin and leave the hot water Add three yolks. Add one mixture and stir 6 evenly. Add 6 sieve to low gluten flour. Stir evenly. No flour granules (so the egg yolk paste is ready). 7 put the baking tray in 7 full water. Put it on the lower layer of the oven. Then adjust the temperature for 180 minutes.15 minutes. 9. Beat the egg white, take 1 / 3 of the egg white and put it into the yolk paste. Turn it over from the bottom to the top and mix it evenly. Then pour the batter into the remaining egg white and gently turn it over and mix it evenly into the cheesecake paste. Rub a little oil in the cake mold. Put baking paper or tin paper on the bottom. Then pour the cheesecake paste into the cake mold. 11 open the oven and put a baking net on the top of the baking tray. Put the cake mold on the baking net and bake in a water bath. 180 ° 30 minutes (I use the long electric oven crtf32g. Oven for 20 minutes. Coloring is good). Turn it for another 150 ° 25 minutes. OK. Don't take it out. Put it in the oven for 30 minutes. After stewing, demould. Refrigerate it for 1 day and then cut it. It will taste bette