Cooking Steps

1. 

   Step1:First, prepare all kinds of material

2. 

   Step2:Put the cream cheese and milk into a small pot. Take another pot outside the small pot. Heat the cream cheese with water separated and melt it

3. 

   Step3:Beat cream cheese until smooth and grain

4. 

   Step4:Add vegetable oil. Stir until the vegetable oil and cream cheese are completely blende

5. 

   Step5:Remove the small pot from the warm water. Separate the egg white and yolk. Add one yolk first. Stir until the yolk and cream cheese are completely blended, and then add the next one. Until all three yolks are completely blended with cream cheese paste. PS yolk is too much to mix at one tim

6. 

   Step6:It's a mixture of yolk

7. 

   Step7:Sift the low gluten flour into the yolk batter. Sifting can reduce the small flour particles produced in the batter. Use the egg beater to mark the z-word and stir until it is smooth and free of particles. Try not to circle it as much as possible to avoid the gluten of flour

8. 

   Step8:Mixed batte

9. 

   Step9:At this time, pour boiling water into the baking tray. It's about seven or eight minutes full. Put it into the oven layer. Preheat the oven at 180

10. 

    Step10:Take about one-third of the white sugar and put it into the egg white. Whisk at a low speed. The container for the egg white should be free of water and oil

11. 

    Step11:When the protein foam is thicker, add 1/3 sugar. Continue to slow down

12. 

    Step12:When the protein hits the more delicate foam state in the picture, put the rest of the sugar in. Send it to the wet foaming

13. 

    Step13:Wet foaming means that when you lift the eggbeater, you can see the small sharp corners

14. 

    Step14:Take half of the egg white into the batter. Use a scraper or spoon to scoop the batter from the bottom and stir it. Move gently. Avoid defoaming

15. 

    Step15:Mix well before adding the other half of the egg white. Continue mixin

16. 

    Step16:Turned cake past

17. 

    Step17:Pour the cake paste into the six inch cake mold. If the bottom of the mold is covered with two layers of tin paper to prevent water from entering during baking in the water bat

18. 

    Step18:Put the cake in the oven. 180 ℃ for about 30 minutes. At this time, pay attention to observe the state of the cake. Adjust the temperature and baking time appropriately. If the surface is too deep, cover the tin paper in time. If the cake cracks or grows into a mushroom head, the temperature will be too high. Add water in time when the water is dry

19. 

    Step19:Do not take out the cake immediately after baking. Take out the mold after the cake is cool in the oven. It is better to put it in the refrigerator for cold storage