Cooking Steps

1. 

   Step1:All the materials except corn starch and low gluten powder are stirred together, then they are sifted and added into the mixture. It's so simple, but I always think there are granules, so I'd better melt 300g cream cheese first. Add 50g sugar and stir it. Then add two eggs. It's easy to stir after adding eggs. Stir it into cheese paste (without granule feeling) and then add 100g light cream. Stir evenly cornstarch and low gluten flour, sift them, and then slowly add in and stir evenly and add some lemon juice. I use About a quarter of the lemon juice is squeezed, filtered and adde

2. 

   Step2:Sift the cheese paste twice and slowly pour it into a small glass bottle. Fill it with six points. When baking, the cake will grow high . Avoid growing out the baking tray and filling with water (water bath method). Put the cake in the glass bottle and bake for 50 minutes at 170 ℃. Cover the tin paper when the cake starts to grow high to avoid burning on the surface. I'm not patient enough. The temperature is too high. But I'm afraid I'm not familiar with the temperature. What a tangled person.

3. 

   Step3:It's very delicious when it's cool and refrigerated for four hours. Try it. The failure rate is very low.