Cooking Steps

1. 

   Step1:Prepare all raw material

2. 

   Step2:Separate egg yolk protein. Put it in a clean basin separately. Put cream cheese, butter and milk into the egg beating basin. Heat up after water separation. Stir until it is fine and thick

3. 

   Step3:Turn the heat to a low heat. Pour in the yolk in several times. Stir quickly and evenly (be sure to be quick, or it will be ripe...). In this step, drop a few drops of lemon juice

4. 

   Step4:Sift in low flour and corn starch. Stir quickly and evenly (cover with wet cloth for standby

5. 

   Step5:Add salt and sugar to the egg white. Start beating at a low speed with an electric beater. Speed up slowly. Beat until it is wet and foamy (about 4 minutes in winter. If you beat too much, it will crack

6. 

   Step6:Take 1 / 3 of the protein and put it into the cheese paste basin. Cut and mix evenly. Then pour the cheese paste into the protein basin. Cut and mix evenly. At this time, preheat the oven to 140 degrees

7. 

   Step7:Put a layer of butter on the 6-inch cake mold. My movable bottom mold. So the bottom is also wrapped with a layer of tin paper. Pour the cake paste into the mold. Knock it lightly. Eliminate the big bubbles

8. 

   Step8:Put the bottom of the oven in the baking tray. Pour the water heated by water into the baking tray. Put the baking tray on the bottom of the oven. Put the upper layer on the baking rack. Put the mold on the baking rack. Bake for 140 ° 90 minutes. After baking for 30 minutes, pay attention to the coloring. Cover the tin paper when the coloring is done

9. 

   Step9:Hot food and cold food are two different flavors, but they are both delicious ~

10. 

    Step10:Open to eat ~ ~ ~ the knife needs to be heated before it looks goo