Cooking Steps

1. 

   Step1:Add milk and salt to cream cheese. Beat cream cheese with hot water until smooth and granulate

2. 

   Step2:Melt the butter in hot water and add it to the first step. Stir well

3. 

   Step3:Add egg yolk in several times and stir evenl

4. 

   Step4:Add sifted low gluten flour and cornstarch and mix well. Refrigerate temporarily

5. 

   Step5:White sugar is added to the protein in three times to make it wet. Crooke

6. 

   Step6:Whisk the egg white into the yolk paste three times. Mix gently to avoid the egg white from defoaming. Mix well

7. 

   Step7:Touch the bottom around the mold with butter pad oil paper. Pour batter (the mold is better to fix the mold) the movable bottom mold is easy to get wate

8. 

   Step8:Put water into the baking pan and preheat it in the oven 150 degrees in advance. Bake it for about 80 minutes. Just insert it with toothpick and do not stick it. Take it out and cool it for demoulding