Cooking Steps

1. 

   Step1:Melt cream cheese and butter in water. Use an egg beater. Beat well. Cheese is free of granules.

2. 

   Step2:Add in the milk and stir well.

3. 

   Step3:Separate the albumen egg white. Add a few drops of lemon juice or white vinegar into the egg white. Then, when the fisheye bubble disappears, add white sugar once. Continue to beat until the hard foam disappears. That is, when the egg white has a small sharp corner, the albumen can not be poured out.

4. 

   Step4:Beat the yolk with the beater at a low speed for 5 seconds. Break it up.

5. 

   Step5:Then pour the egg yolk solution into the cheese mixture. Stir while pouring. Be sure to stir evenly.

6. 

   Step6:Sift the low flour and starch three times. Then sift them into the yolk cheese paste in turn. Stir while sifting. Mix evenly. The flour has no particles.

7. 

   Step7:Pour the beaten egg white into the cheese yolk paste three times. Stir well.

8. 

   Step8:Then we preheat the oven at 150 ℃ for 10 minutes. We wrap the 8-inch cake mold with tin paper on the bottom. Then we put an 8-inch cake paper in the mold and surround it with cake paper on the side, so as to better demoulding.

9. 

   Step9:Then pour the cake paste into the cake mold. Put it into the baking tray (add 3cm water into the baking tray. Then put it into the oven. The temperature is 150 ℃. Bake for 20 minutes. After coloring, adjust the temperature to 140 ℃ and bake for 40 minutes.