Cooking Steps

1. 

   Step1:All the ingredients are good. Put the egg yolk protein separately in a clean basin. Cream cheese with milk. Beat with water until smooth and smooth. End off hot water.

2. 

   Step2:Pour in the butter that has been previously melted in water. Beat until well combined. Add three yolks three times. Beat well each time.

3. 

   Step3:Sift in low powder. Stir evenly. Refrigerate.

4. 

   Step4:Preheat the oven. 150 degrees. Heat up and down. Add a few drops of lemon juice into the egg beater to remove the fishiness. Add sugar in three times at high speed and low speed. Gently lift the eggbeater to pull up the soft hook, i.e. wet foaming. Don't beat it. The cake will crack after a while.

5. 

   Step5:Take out the egg yolk paste refrigerated in the refrigerator. Mix it with the protein in several times. Stir evenly. Don't stir randomly to prevent defoaming. Pour it into the cake mould. Bring it up and make a big bubble.. (if it's a cake mold with movable bottom, it should be wrapped tightly with tin paper to avoid water in the baking process by water bath. I use a solid bottom that doesn't stick to the mold. Lay a piece of oilpaper directly on the bottom. If not, apply a layer of butter to the inner wall around. Easy to demould.)

6. 

   Step6:The bottom layer of the oven. Put a baking pan of cold water. Put the cake paste into the water. 150 degrees. Bake for 70 minutes. Don't take it out right after it's over. Simmer in the oven for about 30 minutes. Wait until it cools down completely. Then take it out. Demoulding. Refrigerate for 4 hours before eating. Best taste.

7. 

   Step7:Finished produc

8. 

   Step8:Finished produc

9. 

   Step9:Finished produc