Cooking Steps

1. 

   Step1:Soften cream cheese at room temperature. Add 30g sugar and stir well. Soften butter at room temperature. Stir well.

2. 

   Step2:Add egg yolk, cream, lemon juice, rum and mix well.

3. 

   Step3:Sift in the low gluten powder twice and mix evenly.

4. 

   Step4:Whisk the egg white to wet foaming. Mix well with the egg yolk mixture. Pour into the 8-inch mold. Drop the mold from a height of 30cm and shake out bubbles. Preheat oven at 150 ℃.

5. 

   Step5:Cover the bottom of the mold with tin paper. Put water in the oven. Bath with water. Heat up and down. 150 ℃. 30 minutes. Middle layer. Turn 140 ℃. 35 minutes. Stew the cake for one hour. Cool it and refrigerate it overnight.