Cooking Steps

1. 

   Step1:Group phot

2. 

   Step2:Put the cream cheese and milk into the milk pot. Heat up in water. Stir constantly.

3. 

   Step3:Stir until there are no particles. It's very even.

4. 

   Step4:Add butter. Stir.

5. 

   Step5:Stir until you can't see the oil star. It's completely even.

6. 

   Step6:Egg yolk protein is separated in an oil-free and water-free container. Add egg yolk one by one in the just stirred cheese liquid. Stir quickly and evenly before adding the second one.

7. 

   Step7:Then sift in the low powder.

8. 

   Step8:Also stir to a smooth flour paste without particles.

9. 

   Step9:Drop the lemon juice into the protein. Add the sugar in three times. Beat to the wet foaming that can make the hook.

10. 

    Step10:Take one third of the protein cream and add it into the flour paste, cut and mix.

11. 

    Step11:Then pour the mixed flour paste into the remaining protein cream. Cut and mix well. Use gentle techniques to avoid defoaming.

12. 

    Step12:Put eight parts of water about 70 degrees into the pan. Put it on the bottom of the oven. Preheat the oven at 160 degrees. Coat the wall of the container with butter.

13. 

    Step13:Oil paper on the bottom and walls.

14. 

    Step14:Pour in the flour paste and shake it several times to make it frothy.

15. 

    Step15:On the grill. 160 degrees 30 minutes. Turn 140 degrees for 30 minutes. Don't take it out immediately after baking. Keep it in for 30 minutes. If the cake is fast colored, you can cover it with tin paper or add a baking tray at the top.

16. 

    Step16:It's a good demoulding after cooling.

17. 

    Step17:Isn't it attractive.