Cooking Steps

1. 

   Step1:Put cream cheese, milk and butter in a glass pot. Turn on a little heat and turn off the heat. Stir and melt evenly. Cream cheese is a little difficult to turn on. Grind it with a spoon. Add egg yolks one by one and stir well.

2. 

   Step2:Add the low gluten flour. Continue to stir. No granules. spare.

3. 

   Step3:Beat the egg white. When making cheese paste, put the egg white and basin in the refrigerator and keep it cold. It's easy to beat. Beat the protein in medium speed until the big bubble appears and add 1 / 3 sugar. Beat the protein in high speed until the small bubble appears and then add 1 / 3 sugar. Continue to beat until the small bubble is thick. Add in all the sugar. Beat until the wet bubble appears.

4. 

   Step4:Pour 1 / 2 of the batter into the cheese batter and mix well. Then pour all the batter back into the batter. Mix well. Finish making the cake paste.

5. 

   Step5:Pour the cake paste into the mold. Shake the table lightly. Shake out bubbles. Bake for 20 minutes. Change to 120 degrees. Bake for another 50 minutes. Don't open the oven when the time is up. Turn off the heat and simmer for another 30 minutes.

6. 

   Step6:Take out the baked cake. Let it dry for a few minutes. It's not hot. Take out the mold. Wrap it in oil paper. Refrigerate it for several hours before eating.