Cooking Steps

1. 

   Step1:Add water or milk to cheese cheese and stir in hot water until there is no granule, then add melted butter in three times and stir evenl

2. 

   Step2:Add the yolk again and mix it quickly, then sift in the mixture of low gluten flour and corn starch (the two kinds of flour should be sifted in advance) and mix evenl

3. 

   Step3:Put the egg white into a container without water or oil, add a few drops of rum, beat it at a low speed until it's rough, then add white sugar twice, beat it at a high speed until the protein cream is pulled up to form a small hook

4. 

   Step4:Take a quarter of the protein cream and put it into the cheese cheese and egg paste, mix well, then pour it into the rest of the protein cream, mix wel

5. 

   Step5:Tin paper on the bottom of the mold (I don't have a suitable 450 gram toast mold for the mold_ #) tin paper shall be wrapped on the outside of the movable bottom mold to prevent water from entering into the cake paste to knock out big bubbles and put them into a deep baking pan. Add 3cm of water and preheat the oven for 150 degrees. Heat up and down the lower layer for 70 minutes (the temperature time shall be adjusted according to the fire power of the oven