Cooking Steps

1. 

   Step1:1. Beat 3 eggs. Take out the yolk. Return the egg white to the refrigerator for refrigeration. 2. Heat a pot of hot water. When bubbling, turn down the heat. Sit in the basin. Pour in 60g milk, 160g cream cheese and 35g butter. Melt into liquid. Stir until smooth and free of particles. Turn off the fire. 3. Pour in the yolk and stir for about 1 min. Sift in 25g of low powder and mix evenly. Move fast. Or the yolk will be ripe. 4. Boil the water. 5. Take out the egg white. Pour in 3G white vinegar. Whisk the egg beater at high speed. Put sugar in several times. Turn to medium speed and whisk until it is wet and foamy. 6. Preheat oven 120 ℃. 7. Put the protein cream into the paste in several times and mix evenly. Slowly pour into the baking tray. Smooth. 8. Water bath. Pour boiling water into the cake mold. 9. Bake at 120 ℃ for 60min. Color the baking function for 3min. 10. The baking tray is not hot. Pour out the cake. Refrigerate for 23h. Better taste.