Cooking Steps

1. 

   Step1:Pour cream cheese and milk together. Put the container in a basin. Pour 80 degrees of hot water into the basin. Stir in water to melt milk and cream cheese.

2. 

   Step2:Separate the egg white from the yolk. After the cheese and milk are well mixed, put in 3 yolks in several times. Stir to make it mixed evenly.

3. 

   Step3:Sift in the low gluten flour. Stir to make it mixed evenly. It's like this after mixing. It's very delicate. Put it aside.

4. 

   Step4:Whisk the egg white - add a few drops of lemon juice (or white vinegar) to the egg white to remove the fishy smell of the egg white. You can't or can't leave it. Make bubbles. Then add sugar powder three times. Send.

5. 

   Step5:In this state. It can have a small sharp point. It's OK.

6. 

   Step6:A third of the egg white is put into the previous flour paste. Stir from the bottom up like a stir fry. Don't stir in circles. It will defoaming the egg white. It won't start. Put in the remaining egg white in two times. Stir evenly.

7. 

   Step7:Brush the mold with oil. Pour the cake batter in. Bubbles are vibrated under the two piers. Middle and lower layers of the oven. Put a baking tray at the bottom and fill it with water. This is called water bath method. It can prevent the cake from cracking and make the cake softer. Preheat for 3 minutes at 160 degrees. Put the batter in. 160 ° for 20 minutes. Then set the temperature to 130 degrees. Take another 40 minutes. Don't take it out immediately after baking. Stew in it for 20 minutes. Don't simmer too long. It will collapse.

8. 

   Step8:After baking, it's back buckled and demoulded.

9. 

   Step9:Very soft. Delicious.