Cooking Steps

1. 

   Step1:Put the cream cheese into the container. Mix well with the eggbeater until smooth. Add 60g of soft white sugar and mix well. Then slowly add the yolk and mix well.

2. 

   Step2:Pour the milk into step 1 23 times. Mix until smooth.

3. 

   Step3:Add the sifted low gluten flour in step 2. Mix well.

4. 

   Step4:Pour the cream into step 3 at a time. Mix until smooth.

5. 

   Step5:Add the melted butter in step 4. Mix well.

6. 

   Step6:Finally add the lemon peel and lemon juice and stir well. Set aside.

7. 

   Step7:Pour the protein into another container. Use the electric egg beater to break it up gently. Then pour in 60g of soft white sugar. Continue to stir until the protein stands upright and does not fall down.

8. 

   Step8:Take 1 / 3 of step 7 and step 6 and mix them evenly. Then return to the rest of step 7. Mix them evenly with a rubber scraper (be careful not to break bubbles).

9. 

   Step9:Pour step 8 into the mold for about 9 minutes. Shake it slightly again.

10. 

    Step10:Put step 9 in the baking tray. Then pour in hot water about 2cm high. Steam and bake for about 55 minutes in the oven with the temperature of 160 ℃ above. Cool it to about 45 ℃ out of the oven. Freeze it in the refrigerator until it is not soft or hard. Cut into pieces.