Cooking Steps

1. 

   Step1:The picture shows the material. Low powder sievin

2. 

   Step2:Place a basin of hot water under the cream cheese and stir until smooth and free of particle

3. 

   Step3:Add butter and milk and mix wel

4. 

   Step4:Add egg yolk in several times. Stir evenl

5. 

   Step5:Add suga

6. 

   Step6:At this time, there may be many particles in the yolk paste. It's very important to use a sieve. If there are too many particles in the yolk paste, it will affect the cake body. It must be free of particles. The yolk paste should also be stirred to avoid crampin

7. 

   Step7:Beat the egg white. Add sugar three times.

8. 

   Step8:Take one third of the albumen paste to the yolk paste. Mix well and do not have large white albumen

9. 

   Step9:Pour the yolk paste into the remaining yolk paste. Continue to mix.

10. 

    Step10:After mixing, pour into the mold. If it's a solid bottom, then you don't need to wrap tin paper. If it's a movable bottom, then you must wrap it with tin paper. Because we want to bake it in a water bath and not allow water to enter. Before pouring into the mold, apply butter around the mold. About two or three grams is enough. The mold bottom is best padded with oil paper. It's easy to demould. Pour in the mold and shake several times to produce bubble

11. 

    Step11:This recipe can be made of six inches and four inche