Cooking Steps

1. 

   Step1:Milk and cream cheese in the same containe

2. 

   Step2:Use a larger container to put in hot water. Heat the milk and cream cheese in a water-proof way until the particles are invisible (don't worry about this step. Make sure to stir until the particles are invisible. Don't use an electric egg beater. Use a manual one

3. 

   Step3:Mix the milk and cheese smoothly and add the butter. Stir until the butter and cheese are completely blended (the container can be taken out of the hot water after being fully blended

4. 

   Step4:Separate the yolk and white of the egg. Divide the yolks into three parts. Add the cheese and mix quickly and evenl

5. 

   Step5:After the egg yolks are mixed evenly, add 25g of low gluten flour. Mix evenly. There should be no flour particles. Also, do not over mix to prevent the gluten

6. 

   Step6:Add a few drops of lemon juice to the egg white to make it smell fishy. After a few seconds, add sugar to the egg white once and for all. Turn the egg white into a wet protein (beat a few minutes less than the protein of Qifeng cake. Until you mention that you have a small hook. This hook doesn't look as hard as Qifeng cake. Scoop it with a spatula to make it flow slowly

7. 

   Step7:Add seven minutes of hot water to the baking pan. Put it on the bottom of the oven. Heat up and down 180 degrees to preheat the oven

8. 

   Step8:One third of the beaten protein is added to the previous cheese and egg yolk batter. Stir evenly with the turning method, and then pour it back into the protein cream. Stir evenly with the same turning method, and then pour it into the mold. Drop the mold from a high place and shake it several times and put it into the oven

9. 

   Step9:180 degrees up and down for 30 minutes. The color will be different according to each oven. My oven has a beautiful caramel color in 20 minutes. As long as this color appears, add a layer of tin foil on the top of the mold (the grill is placed on the penultimate layer. The mold is placed on the grill