Cooking Steps

1. 

   Step1:Butter and cream cheese melt in hot wate

2. 

   Step2:Uniformly stirred to no particle

3. 

   Step3:Add 50g milk and an egg yolk, mix well, then add another egg yolk. Add five in all.

4. 

   Step4:Add the sifted low flour and starch into the mayonnaise butter paste. Then add 50g milk. (so add about 100g of milk until it becomes paste.

5. 

   Step5:Add two drops of white vinegar and whisk five albumen until soft foaming. Beat until half is added with the other half of sugar powder. Mix well and then add the other half until there is an inverted hook when pulling. Do not beat until hard.

6. 

   Step6:Note - preheat the oven at this time. Put 6 minutes of hot water (about 70 ℃) in the baking tray and 180 degrees up and down the tube. Lower the layer and preheat for 15 minutes. Then add half of the beaten egg white into the egg yolk paste. Mix well and then add the other half. Stir gently up and down with the method of cooking. Do not stir vigorously in circles.

7. 

   Step7:After mixing, cover the bottom of the container with tin paper and brush the butter. Brush the butter on both sides and stick the silicone paper for easy film removal.

8. 

   Step8:Pour in the container and shake out the bubbles. Put the cake on the baking net on the top layer of the baking tray with water.

9. 

   Step9:180 degrees for 30 minutes, then 140 degrees for 30 minutes. I use the oven. There is a certain temperature difference between different ovens. The temperature can be adjusted according to the temperature of the oven or the colorin

10. 

    Step10:Don't take it out and simmer in the oven for 30 minutes. In this way, the cake will not shrink or collapse. Finally brush with butter or honey. Blingbling (better in the refrigerator for one night