Cooking Steps

1. 

   Step1:1. Separation of yolk and egg white. 2. Milk of cheese, butter and sugar (20g) should be melted in water. 3. Melt and stir evenly. Put in the sifted corn flour and low gluten flour. Continue to mix evenly with water. Take it out of hot water and cool it. 4. Whisk the egg white to fisheye shape and add sugar to continue whisking. Beat to make quick wet foaming. Whisk to wet foaming after adding sugar. 5. Add the egg white (half) into the egg yolk flour mixture. Stir it up and down quickly. Stir in the remaining egg white (faster). 6. Preheat the oven at 150 ℃ for ten minutes. Pour the mixed flour liquid into the cake mold. I use tin paper to base and wrap the mold. The liquid is easy to be demoulded after baking. 7. Add water to the baking tray and put it into the mould at 150 ℃ to bake for 60 minutes. After baking, put it in the oven for 10 minutes. Take it out and cool it.

2. 

   Step2:It's done.

3. 

   Step3:Children like it.