Cooking Steps

1. 

   Step1:Cream cheese, light cream and yogurt into the food processor until smooth and granulated. Pour into the bowl.

2. 

   Step2:Add two yolks to the cheese batter. Beat well with an egg beater. Sift the flour into the cheese batter. Mix well with a rubber scraper. Make sure that the flour and cheese paste are completely mixed. Put the mixed cheese paste in the refrigerator for cold storage.

3. 

   Step3:Then, the bowl must be free of a drop of water. Add 1 / 3 sugar to the shape of the fish's eye follicle and continue beating. Beat the protein to a thick state. Add 1 / 3 sugar. Add the remaining 1 / 3 sugar when the surface begins to show wrinkles. Until it's close to hard foaming. It's close. Don't hit hard foaming.

4. 

   Step4:After lifting the eggbeater, pull out a sharp corner. The top of the corner is slightly bent. To this extent, it's OK. Don't overdo it.

5. 

   Step5:Take the cheese paste out of the refrigerator. Dig 1 / 3 of the protein into the cheese paste. Mix the protein and the cheese paste with a rubber scraper. Make sure to turn it up from the bottom. Never stir in circles. Otherwise, the eggs will be defoaming, causing the cake to collapse or not swell. Stir well. Pour into the remaining bowl. Continue to stir from the bottom up. The mixed cake paste should be very thick and delicate. If it's too thin or has many small bubbles, the cake will not succeed.

6. 

   Step6:Pour the mixed cake paste into the mold. Because it's a water bath test, don't use the loose bottom film to prevent the cake from soaking. Pour 3cm high water into the baking tray. Put the cake mold into the baking tray. Put the baking tray into the lower layer of the preheated oven. 160 degrees. Bake for 6070 minutes. The skin is evenly colored. The cake is completely set and ready to be baked.

7. 

   Step7:After the cake is cooled, it will be demoulded. Put it in the refrigerator and refrigerate for more than 4 hours.