Cooking Steps

1. 

   Step1:Cut cream cheese into small pieces. Add a quarter of the fresh milk (stir in warm water to soften). Heat at one time. Stir until creamy. Remove from hot water.

2. 

   Step2:Add the remaining three-quarters of the fresh milk in small amounts. At the same time, use the hand beater to stir evenly.

3. 

   Step3:Add the yolk in three times. Mix well with the hand beater.

4. 

   Step4:Cut the butter into small pieces, heat them with water, turn them into liquid state, add them into the cheese paste in step 3 and stir them evenly.

5. 

   Step5:Sift in the low gluten flour and corn starch.

6. 

   Step6:Whisk the egg white with sugar until it is about eight. Take one third of the egg white and add it to the cake liquid. Stir it evenly with a rubber knife. (a few drops of lemon juice for fear of egg smell, or 2G Tata powder. Vanilla essence)

7. 

   Step7:Pour the cake liquid back into the remaining two-thirds of the protein and mix well.

8. 

   Step8:Pour the cake liquid into the cake mould with tin paper at the botto

9. 

   Step9:Water bath method. Bake at 150 ℃ for 40 minutes. Bake at 170 ℃ for 20 minutes.

10. 

    Step10:Let it cool naturally after baking. Turn it into refrigerator for 6 hours.