Cooking Steps

1. 

   Step1:Soften cream cheese in hot water. Beat until smooth and smooth.

2. 

   Step2:Add sugar a to the yolk and stir well.

3. 

   Step3:Add the sifted corn starch (cornstarch) and stir evenly.

4. 

   Step4:Heat the milk until the temperature rises. Touch it with your fingers. It feels hot. Slowly add it to the egg yolk paste. Stir it and pour it on one side. Otherwise, it's easy to make egg flower soup

5. 

   Step5:Heat up the mixture until it starts to thicken. Immediately transfer the basin to a clean rag to cool down. At the same time, keep stirring. Since the residual temperature will make the mixture continue to thicken, it is necessary to leave the fire and stir until the mixture is smooth without particles. The custard sauce of this cake should not be too thick. Casda sauce finished. (I think it's too slow to heat in water, so I'll just cook it in a pot.

6. 

   Step6:The consistency of Cassida sauce - the texture will appear when the well cooked Cassida sauce is crossed with an egg puff, but the sauce will disappear immediately. The consistency of the sauce is the most appropriate.

7. 

   Step7:Add the melted butter to the softened cream cheese and stir well. Preheat the oven 200 degrees for 10 minutes.

8. 

   Step8:Add the casserole to the cream cheese paste. Stir well.

9. 

   Step9:It's better to sift the cheese paste. Remove the particles. The taste is more delicate and smooth.

10. 

    Step10:The final cheese paste state is shown in the figure. Fine and thick without small particles.

11. 

    Step11:Whipping cream. In the process of beating, add sugar B three times. Beat the egg white until it is wet foaming. The lines are clear. Lift the beater up to a small triangle to form a corner. Beat it to hard foam. The cake is likely to crack. Martyr. You might as well tr

12. 

    Step12:Put a third of the cream into the cheese paste. Stir well. (the protein cream is just to beat the wet foaming. It's not as stable as the hard foaming. So it's lighter and faster when mixing. Otherwise, it's easy to defoaming.)

13. 

    Step13:Turn the cheese paste back into the remaining protein cream. Continue to stir evenly. Adjust the oven temperature to 170 ℃ and bake for 15 minutes, then to 160 and bake for 25-35 minutes. Don't forget to add hot water to the baking pan (don't just boil it. You'll regret it. Put the cake mold on the grill. This will prevent the cake from getting wet at the bottom. Oh, by the way. The grill should be placed one shelf higher than your plate to make the cake goo

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