Cooking Steps

1. 

   Step1:Cut cream cheese into small pieces and add 30g white sugar to melt in water. Soften. Melt the butter thoroughly. Microwave it.

2. 

   Step2:Egg yolk protein separation. Mix the mixture of cream cheese and white sugar with an egg beater (no coarse particles). Beat one by one with egg yol

3. 

   Step3:Mix in yogur

4. 

   Step4:Add sifted flour, starch and melted butter. Mix well. Set asid

5. 

   Step5:Whisk in the egg white. Add the remaining 60g white sugar three times. Whisk until it is wet foaming (the top of the egg beater is slightly bent

6. 

   Step6:Mix the egg white into the egg paste prepared before three times. Stir well and pour into the mould. The bottom of the mould shall be tightly wrapped with tin paper to avoid water seepage during bakin

7. 

   Step7:Put the mold into the baking tray. Fill water in the baking tray and put it into the preheated oven of 160 ° C. lower the temperature by 150 ° C. upper the temperature by 70 ° C. bake for 1 hour. Fill the baking pan with water every 20 minutes to prevent the surface of the cake from cracking.

8. 

   Step8:Take it out in 1 hour. Take it out after a little cooling