Cooking Steps

1. 

   Step1:Melt butter in warm water. Let it cool.

2. 

   Step2:Isolate protein and yolk.

3. 

   Step3:Cream cheese is softened and beaten smooth and delicate.

4. 

   Step4:Add milk and cream. Continue to beat smooth.

5. 

   Step5:Pour in the melted butter several times. Stir well.

6. 

   Step6:Add the yolk in several times. Stir well each time.

7. 

   Step7:Pour in the sifted flour. Mix well. No particles.

8. 

   Step8:Refrigerate the finished cheese paste until it is thick.

9. 

   Step9:Beat the egg white. Add sugar in several times. Beat until wet (the beater has a small hook).

10. 

    Step10:Spoon about 1 / 3 of the protein cream into the cheese paste. Mix with Qifeng technique.

11. 

    Step11:Pour the mixed egg yolk paste back into the protein cream. Stir evenly with Qifeng technique.

12. 

    Step12:The state of mixing batter.

13. 

    Step13:Pour into the mold. About 8 points full. Shake the mold a few times. Shake out big bubbles.

14. 

    Step14:Put the mold into a deep dish filled with water (this cake needs to be baked in a water bath. It's better to use a deep dish water bath. The water volume is 1 / 2 of the height of the cake mold.)

15. 

    Step15:Preheat the oven at 140 degrees. Place the water filled pan on the bottom of the oven.

16. 

    Step16:About 80 minutes. If the surface of the cake is not well colored, move it to the top of the oven and bake for a few minutes until it is colored.

17. 

    Step17:Demoulding at furnace exi

18. 

    Step18:Write production step

19. 

    Step19:Write production step