Cooking Steps

1. 

   Step1:There is a circle of oil absorption paper around the mold. The bottom is folded in about 1cm. My mold is a movable bottom mold, so I press it directly. Then I spread a round oil absorption paper on the bottom laye

2. 

   Step2:Because of the water bath method, it's covered with tin paper

3. 

   Step3:Butter softened by water separation heatin

4. 

   Step4:The egg white and yolk are separated in a basin without water and oil. I use an egg and a half. It's not very good. Put the egg white in the refrigerator and refrigerate it

5. 

   Step5:Cream cheese in a butter bowl. Heat with water and stir well

6. 

   Step6:I took this on the way of mixing, so it's not delicate. Continue to mix it evenly

7. 

   Step7:Mix the yolk and sugar evenly. Preheat the oven at 180

8. 

   Step8:Add low gluten flour to the yolk paste and mix evenl

9. 

   Step9:Heat and boil the milk and pour it into the egg yolk paste. Stir until it is even. The egg yolk will not be cooked

10. 

    Step10:Boil the yolk paste in water. Stir it continuously while cooking. The yolk paste looks thick

11. 

    Step11:Stir in cream cheese while the yolk is ho

12. 

    Step12:Add sugar to the egg white in three times until it is wet foamin

13. 

    Step13:1 / 4 protein into cream cheese. Stir well from the botto

14. 

    Step14:Pour in the remaining protein and mix well. Pour the batter into the mold. Put the mold into the deep baking plate. Add boiling water to the baking plate and bake for 15 minutes at 180 ℃. Bake for another 160 ℃ for 25 minutes. Then don't take it out in a hurry. Don't open the oven. Keep the cake inside and bake for 4060 minutes at the residual heat. Although the oven is closed, there is still residual heat. Pay attention not to scorch. Just turn it yellow

15. 

    Step15:The baked cake will not be taken out of the mold. Put the plastic wrap on it and refrigerate it. It tastes better. Just remove the plastic wrap when eating

16. 

    Step16:The flavor of cheese is very rich. The taste is more delicate than Qifeng. You will fall in love once you eat it