Cooking Steps

1. 

   Step1:Melt cream cheese in water until smoot

2. 

   Step2:Add the butter and milk to the cream cheese. Continue to heat in water. Beat until combined

3. 

   Step3:1 and 2 are finally in this stat

4. 

   Step4:Add yolk to 3. Beat wel

5. 

   Step5:Sift in low flour corn starch. Don't over mix it to avoid gluten. Refer to Qifeng cake technique. Gently mix it from bottom to top.

6. 

   Step6:Beat the protein. Add sugar and Tata powder in three times. Make it into a wet foaming state. Hook it.

7. 

   Step7:Add the beaten protein into the main solution. Stir gently. Stir from the bottom to the top to prevent the protein from defoaming. Make sure to stir evenly to avoid the layering of pudding layer and cake layer.

8. 

   Step8:Pour in the mold. Put a piece of oil paper under the mold. Apply a layer of butter around the mold for demoulding. The mold is covered with a layer of oil paper, multi-layer tin paper, baking tray with water, and finally covered with tin paper. Heat up and down for 150 ℃. 70-80 minutes. Take off the tin paper for coloring in the last 5-10 minutes. The color depends on personal preference.

9. 

   Step9:Exit map.

10. 

    Step10:Refrigerate in the refrigerator for about 3 hours. Because I forgot to cover it. The surface is wrinkled. If you want to follow some uncle's way of eating, just eat it while it's hot. It's different from person to person.