Cooking Steps

1. 

   Step1:All kinds of raw materials are taken out in advance. Weighed and prepared. Cream cheese and butter soften at room temperature. Room temperature milk, low gluten flour, corn starch and sugar.

2. 

   Step2:Separate the protein and yolk. Put the protein in an oil-free and water-free bowl that can be sent directly. Put the yolk in a small bowl.

3. 

   Step3:Put the softened cheese in a stainless steel basin first. Press and grind it at the bottom of the basin with a scraper until it is soft and smooth. Heat it with water separation. Add room temperature milk in 2-3 times. Mix the milk evenly by hand every time you add it. Then add butter. Heat it to a fine, thick and particle free state by hand while stirring. Turn off the fire. Turn off the fire when the water temperature reaches about 60 ℃.

4. 

   Step4:Add the yolks one by one to the cheese paste. Stir each one quickly and evenly. Mix the yolks and the cheese paste evenly. If you want to make more, put two yolks in at a time. After mixing, take the basin out of the hot pot. Wipe the bottom of the basin with a dry cloth.

5. 

   Step5:Sift in low flour and corn starch. Draw Z shape with a little force and stir evenly.

6. 

   Step6:Add 0.3g salt and a few drops of lemon juice to the protein. Beat at low speed until it is thick.

7. 

   Step7:Add sugar three more times. Start to beat at high speed.

8. 

   Step8:Beat until there is a grain in the protein... Then turn to medium speed until it is wet foaming.

9. 

   Step9:The protein peak is about 1-2cm drooping after the protein is sent. The protein must be stable. Otherwise, it is easy to defoaming, but not too hard. Otherwise, it is easy to crack.

10. 

    Step10:Take 1 / 3 of the protein paste and put it into the cheese paste. Cut and mix well.

11. 

    Step11:Then pour the mixture into the albumen basin, cut and mix it evenly. Mix it 3 times for 8-10 inches, and mix it 2 times for 6 inches.

12. 

    Step12:Pour the mixed cheese paste into the mold. 8 points full. Knock it on the table a few times. Shake it up and put it into the preheated oven. Put 1cm high cold water in the baking tray. Make sure to wrap the loose mold with tin paper to avoid water entering the bottom. Bake at 150 ℃ for 50 minutes. In the baking process, at the last 15-20 minutes, pay attention to the degree of coloring on the cake surface. If the color has reached the best effect, you can cover the cake surface with tin paper or adjust the temperature of the heating to a low point.

13. 

    Step13:Take it out after baking. Let it dry for 2-3 minutes. When you see the edge is off, take the side of the cake mold and pat it gently for demouldin