Cooking Steps

1. 

   Step1:Soften cream cheese in hot wate

2. 

   Step2:Beat cream cheese until smoot

3. 

   Step3:Mix the egg yolk evenly, then pour it into the cheese paste and stir evenly

4. 

   Step4:Stir evenly as shown in the figure for standby

5. 

   Step5:Butter to be melted in water. Stand by

6. 

   Step6:There is ready-made liquid milk. Heat it up by separating water directly; (in the picture, I used milk powder to make it

7. 

   Step7:Sift the flour with low gluten into the melted butter. Mix well

8. 

   Step8:Pour the milk into the butter flour paste which is evenly stirred. At first, it is thinner. As you stir it, it gradually thickens. Stir it to a paste like state

9. 

   Step9:Add 30g sugar powder to the egg white in several times and beat until it is wet and foamed; (in order to be easy to beat, 2G baking powder and 2G Tata powder can be put properly. It doesn't matter. Add 23g vanilla powder. Add cake flavor

10. 

    Step10:Mix the milk paste and cheese paste and mix well

11. 

    Step11:Add the whipped protein into the paste mixed with milk and cheese in three times. Turn it up from the bottom layer. Do not stir it in circles. Stir it evenly and put it into the container to be baked

12. 

    Step12:Put the mixture evenly into a small cake box (use a heat-resistant glass if possible. Then the cake will not collapse easily. It looks more beautiful

13. 

    Step13:Put it in the preheated oven. The temperature is 170 degrees. Bake for 40 minutes

14. 

    Step14:The cake out of the oven is very fragrant. Although the cake has collapsed, it doesn't affect the taste^_ ^