Cooking Steps

1. 

   Step1:Cream cheese in water until soft and smoot

2. 

   Step2:Add butter and milk. Beat to a smooth and delicate past

3. 

   Step3:Add the yolk into the mixed cheese liquid three times and stir evenl

4. 

   Step4:Sift in low gluten flour and corn starch. Use a scraper to cut and mix evenly.

5. 

   Step5:Put the protein in a pan without oil and water. Drop in lemon juice. Beat with an electric eggbeater until it is thick. Add half of the sugar

6. 

   Step6:Continue to beat until the protein is smooth and fine, with lines. Add the remaining sugar. Beat until the protein is neutral foaming. (there is a corner when lifting the eggbeater) I forgot to take a picture after playing Dug a piece to remember^_ ^

7. 

   Step7:Take a small part of the protein and add it to the cheese paste. Cut and mix it with a scraper. Then pour the remaining protein into the cheese paste. Cut and mix it evenly (turn it from the bottom to the top. Do not draw a circle to stir it, so as to avoid protein defoaming). Pour it into the 6-inch cake mold. Gently knock the mold. Shake out the big bubbles in the cake paste

8. 

   Step8:Put the cake mold into the baking pan with water. Preheat the oven 150 degrees. Heat it up and down. Bake the middle layer for about 40 minutes. Observe the surface. If it is colored in advance, lower the temperature of the upper layer. The bottom cake mold needs to be wrapped with two layers of tin paper around to prevent water from entering during baking. The bottom fixing is not required. All right. Finished products.