Cooking Steps

1. 

   Step1:Take cream cheese, light cream and yogurt out of the refrigerator, weigh them directly and put them into the blender. Beat them into a smooth and granulated state with the blender and pour them into a large bow

2. 

   Step2:Add two eggs to the cheese paste. Mix well with the egg beater. Brush the low gluten flour into the cheese paste. Mix well with the scraper until the yolk and cheese are completely mixed. Put the mixed cheese paste into the refrigerator for refrigeration

3. 

   Step3:Next, beat the egg white until it looks like a fish's eye and add 1 / 3 sugar. Beat until it's thicker and then add 1 / 3 sugar. When the lines appear, put the last 1 / 3 sugar into the egg beater and continue beating. When the egg beater is lifted, pull out a sharp point, but the sharp point is slightly bent

4. 

   Step4:Take the cheese paste out of the refrigerator. At this time, the cheese paste should be thick. Dig 1 / 3 of the protein into the cheese paste. Turn it over with a spatula and mix it evenly. (note that mixing and turning are different, and you can mix it in circles at will. But turning is not good. Turning should be done from the bottom. Do not draw circles in the same way as cooking. Otherwise, the protein will disappear and the cake will fail.) turn the mixed milk Pour all the cheese paste into the other 2 / 3 of the protein and continue to stir. Remember not to stir in circles until the protein and cheese paste are completely mixed. It is very thick and delicat

5. 

   Step5:Pour the mixed cake paste into the cake mold. (if it's a live low cake mold, it should be wrapped with tin paper at the bottom of the mold like me to prevent water from entering the bottom when baking in the next water bath.) if it's a fixed bottom, then this step can be avoided

6. 

   Step6:In the basin to 23cm of water. Put the cake mold directly into the water. Put in the preheated oven. 140 degrees. Heat up and down the bottom of the oven. 6070 minute

7. 

   Step7:Until the cake is evenly colored. The cake is completely solidified. Press it up by hand and there is no sense of flow. It can be put out of the oven.

8. 

   Step8:The newly baked cake is relatively fragile. Do not demould it immediately. Demould it after it cools naturally (do not turn it upside down like Qifeng). After demoulding, refrigerate it for more than 3 hours before eating

9. 

   Step9:Put on a loo