Cooking Steps

1. 

   Step1:Put a piece of oil paper with proper cutting on the bottom of the mol

2. 

   Step2:Preheat the steam oven early. Select the up and down baking function mode. Set the temperature to 120. Start the program. After the separation of protein and egg yolk, put them in the basin without oil and water. The protein needs to be refrigerated.

3. 

   Step3:Add the butter and milk into the cream cheese. Use the hand beater to separate the warm water. Stir until it is smooth and smooth without particles. Take it out from the warm water. If the cheese paste is hot at this time, it needs to be refrigerated until it is cold at room temperature. Then continue with the following step

4. 

   Step4:Add egg yolk, mix well; sift in low gluten flour and corn starch. Cut and mix well until smooth and free of particles. Set asid

5. 

   Step5:Add the fine sugar to the egg white in two times. Use the electric egg beater to make it wet foaming. Pull up the egg beater. The egg white cream is in the shape of a big hook with a vertical triangle

6. 

   Step6:Take 1 / 3 of the egg white cream. Add it into the cream cheese paste. Turn it up from the bottom and mix well. Pour it all into the egg white cream. Then mix well

7. 

   Step7:Mixed batter. Pour into the mol

8. 

   Step8:In a deep baking tray, add hot water. The depth is about 3CN. Put the mold into the baking tray. When the temperature reaches 120 ° C, put the baking tray on the grill. Put the lower layer. Put the upper layer into the baking tray. Bake for 70 minutes

9. 

   Step9:The roasted light cheese egg white should be demoulded while it is hot. Then it should be refrigerated for 4 hours before eating