Cooking Steps

1. 

   Step1:Separate the albumen yolk. Put the albumen into the egg beating basin and refrigerate it until it is near the edge of the basin. A little thin ice appears.

2. 

   Step2:Heat butter over water. Add cream cheese. Beat evenly with hand whisk. (I stir it in hot water. It's easy to soften and mix. This time, the cheese is not enough. I only put 250g. It's also delicious.

3. 

   Step3:Mix the yolk with sugar. Sift in corn starch and mix well.

4. 

   Step4:Boil the milk. Pour it into the egg yolk paste. Then heat it with boiling water. Use the beater to stir it quickly all the time until the egg milk paste is thick. Immediately leave the boiling water.

5. 

   Step5:Pour the batter into the cream cheese batter. Stir quickly until smooth.

6. 

   Step6:The protein is divided into three parts and added with sugar until it is beaten to 7 for distribution. First take 1 / 3 of the beaten protein and add it into the cheese paste. Stir well. Then add the remaining protein cream. Stir until the color is even.

7. 

   Step7:Pour the cake paste into the 6-inch round mold (the solid bottom is not sticky. The loose bottom needs to be wrapped with tin paper). Shake out the big bubbles.

8. 

   Step8:Preheat the oven 180 degrees. Put the mold in the baking tray (the heating water depth of the baking tray is 11.5cm). Bake in water bath for 15 minutes. Turn 165 degrees for 25 minutes. Don't take it out when the time is up. Use the waste heat for 1 hour.

9. 

   Step9:Take out the cake from the oven. After it is completely cooled, wrap it with a safety film and a mold. Put it into the refrigerator for cold storage. Release the cake when eating. It tastes better after cold storage.

10. 

    Step10:Finished product.