Cooking Steps

1. 

   Step1:Melt cream cheese in hot water. Pour in milk A. mix well. Mix patiently for a while. Mix until smooth. No particle

2. 

   Step2:Add the sifted low gluten flour into the milk B. mix well. Mix well. No granule

3. 

   Step3:Mix the cheese paste with the low gluten flour paste. Mix well as well.. Add the yolk. The weight of the three yolks is about 45g. I use grass eggs. It's smaller. Mix well and set aside.

4. 

   Step4:Sugar powder is divided into three parts and added with protein. Send it to the tail shape of the chicken. When the eggbeater is lifted up, hang down the small triangle. Shake the eggbeater gently. The protein under the small triangle gently shakes but does not flow down. It can't be hard foaming. Otherwise, the cake will crack during baking.

5. 

   Step5:Mix the cream and cheese batter with the beaten egg white. Stir. When mixing, the speed should be fast, but it should be light to prevent protein from defoamin

6. 

   Step6:Preheat the oven with water. Preheat at 160 ° for 5 minutes. Pour the mixed cake paste into the mold. Bake in the oven for 150 ° for 70 minutes. I use a 6-inch movable bottom touch here. When I use it, I now wrap a piece of tin paper on the 6-inch bottom and wrap oil paper around the inner ring of the touch tool. Because we need to use the water bath baking method. We need to wrap a circle of tin paper outside the mold strictly to prevent the water from seeping in during the water bath baking. Be sure to pack it tightly. Otherwise you will lose all your previous achievements.