Cooking Steps

1. 

   Step1:Put the cream cheese in a large bowl and heat it up in water. Make sure the fire is low. Then pour coconut milk (or pure milk) into the bowl and they will melt slowl

2. 

   Step2:Then use your own tools or separate egg yolk and protein directly. Put them into different bowls respectively

3. 

   Step3:Looking back at the first step, you can see that the cream cheese has become soft. Press it with the eggbeater to make it melt faster. When it is only small particles, add butter. Stir and melt until it is particle free

4. 

   Step4:Add the yolk to the cream cheese in three times. Add one yolk at a time. Add the yolk. Make sure to stir it quickly. Otherwise, the yolk will be ripe. The cake will fail. After mixing evenly, add the next yolk. Stir quickly. Add the last yolk. Stir quickly. Stir evenly. Take the big bowl out of the water

5. 

   Step5:Add sifted low gluten flour and corn starch into the bowl. Mix well. Stir until it is granulated

6. 

   Step6:I'm starting to beat the cream. Whisk to the bubbly state in the picture and add sugar at one time. Then continue to beat with egg beate

7. 

   Step7:Then we can get the protein to this state. We can pull it out for a long time. Then the protein cream is ready

8. 

   Step8:Add part of the cream to the cheese paste. Mix it evenly by turning or stirring. Do not circle it

9. 

   Step9:Pour the remaining cheese paste into the mixed paste. Continue to use the above method to stir evenly. Do not circle it

10. 

    Step10:Pour the remaining water just heated into the baking tray about 1cm high, and then place the membrane utensils in the baking tray. Put them into the oven

11. 

    Step11:Place the baking tray on the bottom. Bake at 135 ℃ for 90 minute

12. 

    Step12:After baking, turn a circle, take off the film while it's hot, turn the plate upside down. Turn the other plate upside down again. If the position is not right, don't move any more. Then put the ice in the refrigerator for 2 hours. It's finished