Cooking Steps

1. 

   Step1:Stir cream cheese in hot water until smooth.

2. 

   Step2:Turn the butter into hot water.

3. 

   Step3:Butter and fresh milk are stirred evenly with the softened cream cheese in hot water.

4. 

   Step4:Separate the yolk from the egg white. Stir the yolk evenly.

5. 

   Step5:Mix with cream cheese mixture in three times. Mix with peppers every time before adding.

6. 

   Step6:Drop six drops of fresh lemon juice into the separated egg white. Pour sugar into the egg white three times to beat.

7. 

   Step7:Add a small amount of chestnut powder to the sugar. Evenly beat the egg white (to help stabilize). The egg white is hard to beat. It feels thick. It's OK to lift the beater with a small hook. It's a process of feeling tired but fulfilled.

8. 

   Step8:Dry in low powder and chestnut powder. Stir with rubber scraper Z .

9. 

   Step9:The egg white is mixed with the mixture three times. Each time, it should be stirred evenly and then the next time.

10. 

    Step10:Preheat the oven 130 degrees. Water bath method.

11. 

    Step11:Pour the mixture into the mold. Bake at 130 ℃ for 60 minutes. Change the temperature to 160 ℃ for about 10 minutes. Due to the differences in the oven, you need to observe frequently at the last moment to prevent the surface from being too dark.

12. 

    Step12:Don't back out the mold immediately after you leave the oven. Calm down. Otherwise, the surface of the cake will be wet and touch the plate. It tastes like angel chees