Cooking Steps

1. 

   Step1:Prepare the material. Heat the butter in water to melt. The protein is frozen first. Freeze until there is a little thin ice around the wall of the bowl. Sift the cornmeal.

2. 

   Step2:The cream cheese microwave oven is heated to the temperature of human skin. Mix with butter evenly.

3. 

   Step3:Mix the yolk and sugar in another mixing bowl. Add corn starch and stir well.

4. 

   Step4:Bring the milk to a boil. Pour it into the egg yolk paste. Then heat it with water. At the same time, use the hand beater to quickly stir until it is thick. Pay attention to the use of boiling water when heating.

5. 

   Step5:Pour the egg batter into cream cheese while it's hot. Stir quickly until smooth and moist.

6. 

   Step6:Add a small amount of granulated sugar to the protein that has not been completely thawed and beat it to 7 for distribution. About 2 minutes. In order to make the texture of the protein cream more delicate, the speed of beating should not be too fast. Add 1 / 2 of the remaining sugar to the protein cream and beat for 30 seconds. Add in the rest of the sugar. Use the whisk to slowly circle in the mixing bowl. Lift the egg beater. Slowly bend the tip of the egg cream attached to the egg beater.

7. 

   Step7:Pour 1 / 4 of the cream into the cream cheese. Use a rubber scraper to turn it over from the bottom of the mixing bowl. Stir a lot. Stir evenly. Add the remaining protein cream. Stir 88-100 until the color of the cake paste is even.

8. 

   Step8:Pour the cake paste into the mold. Shake the mold to make the cake paste evenly distributed. Burst surface bubbles.

9. 

   Step9:Put the mold in the baking tray. Add hot water 1-1.5cm deep. Add in the preheated oven and bake for 15 minutes. Adjust to 160 ℃ and bake for 25 minutes. Turn off the oven when the surface of the finished product is burnt yellow. Steam and bake for 40 minutes to 1 hour with the waste heat.

10. 

    Step10:Take out the cake from the oven. After it is completely cooled, wrap it with plastic film and mould. Put it into the refrigerator for cold storage. The next day, the flavor of all kinds of raw materials began to permeate and blend. It was more delicious.