Cooking Steps

1. 

   Step1:You don't mind if the material preparation is OK and the picture is not complet

2. 

   Step2:After the cream cheese and yoghurt are taken out of the refrigerator, they are weighed directly and put into the cooking cup of the food processor. They are beaten to a smooth and particle free state by the processor. When making this step, you can also place the cream cheese at room temperature until it is soft. Then add the cream and yogurt and beat with the eggbeater until smooth. But it takes a long time. It also takes a long time to refrigerate later.

3. 

   Step3:Pour the cheese paste into a large bowl, add two yolks, and mix well with the beater

4. 

   Step4:Sift the low gluten flour into the cheese paste. Mix well with a rubber scraper. Stir until the flour and cheese paste are completely mixed. Refrigerate the mixture. (if you soften the cream cheese at room temperature and beat it until it is smooth, the paste may be thin when you do this. It needs to be refrigerated for a long time until it becomes thick again before you can continue to do the next step. If you beat cream cheese directly with a blender, you won't have to refrigerate it for that long.)

5. 

   Step5:Next, the protein is sent. Whisk the egg whites to the shape of the fish's eyes. Add 1 / 3 sugar and continue beating. Beat the protein to a thicker state. Add 1 / 3 sugar. Add the remaining 1 / 3 sugar until the surface begins to show wrinkles. Until the protein is sent close to the degree of hard foaming. (do not blow to hard foaming

6. 

   Step6:Add Tata powder to the egg white. Beat the egg white. After lifting the beater, pull out a sharp corner. The top of the corner is slightly curved. This state is OK.

7. 

   Step7:Take the batter out of the refrigerator. The batter should be thick at this time. Dig a third of the protein into the batter. Use a rubber scraper to mix the egg white and cheese paste. Pay attention to the method of mixing - turn it up from the bottom. Never stir in circles. Otherwise, the eggs will be defoaming, which will directly cause the cake to shrink or collapse, or even fail to swell. The mixed cake paste should be very thick and delicate. If it is too thin or there are many small bubbles, the cake will not succeed.

8. 

   Step8:If it's a cake mold with movable bottom, it needs to wrap the bottom with tin paper to prevent water from entering the bottom when baking in the next water bath. To be on the safe side, I'll wrap it up lik

9. 

   Step9:

10. 

    Step10: