Cooking Steps

1. 

   Step1:Cream cheese and butter. Soften at room temperature, beat with electric beater until soft and smooth, then heat with water to continue mixing. It is better to mix until soft and smooth without particles. After mixing evenly, add B's milk and fresh milk oil to continue mixing and gelatinization. Note - the whole process of this step should be carried out with a small fire and hot water. It doesn't count to pour a bowl of hot water across.

2. 

   Step2:Turn off the fire at this time. Then mix the milk of C and corn starch (mix well in advance). Slowly pour them into the cream paste and mix them side by side to avoid caking. Then add the yolk and stir well. Then use a filter screen to filter the mixed cheese paste. Be sure to pass the screen. Do not filter the particles. If it's winter, you need to sit the finished product in warm water. The principle is that you don't want the temperature to be too low and the butter to solidify, resulting in uneven mixing of the batter behind.

3. 

   Step3:Beat the protein slightly. Add white vinegar (or lemon juice). Add sugar in several times and beat until it is wet, foaming, wet, not dry. Tens of millions of watches lead. Otherwise, the cake will crack.

4. 

   Step4:Mix the cheese paste and protein. Pour into the mold. The best way is to keep the bottom of the mold from touching. Spread a tarpaulin on the bottom (if not, spread butter). Also spread butter on the edge for demoulding and molding.

5. 

   Step5:Cover the top and bottom with tin paper at 150160 ℃ for 60 minutes. Open the tin paper and bake for a few minutes according to the color. Until the surface color is yellowis

6. 

   Step6:Let the cake cool a little after it's out of the oven. It's estimated that it will shrink from the edge to the middle in a minute or two. At this time, hold the cake mold and shake it slightly. Turn it sideways. Let the sides separate from the mold. At this time, use the plate buckle to hold the cake and turn it over. Buckle the cake out. Then buckle the plate to put the cake on the bottom of the cake. Turn it over again. This step should be consistent. As long as the cake is cooked enough and the surface is strong enough, it will not stick off the skin.