Cooking Steps

1. 

   Step1:Heat cream cheese, butter and milk in water. Stir by hand until coars

2. 

   Step2:Egg yolk. Protein separation. Add egg yolk into cheese paste in several times. Stir evenly. Add sifted low gluten powder and corn starch. Stir evenl

3. 

   Step3:Drop the protein into the white vinegar. Beat with the electric egg beater until the fish eye blister is filled with white sugar. Continue to beat and add the white sugar. Beat to the eighth hardnes

4. 

   Step4:Take half of the protein and add it to the cheese paste. Stir it evenly with a scraper. Pour the paste into the remaining protein. Stir evenly. Take some out and add cocoa powder. Pour the rest into a six inch mold. Shake out the bubbles

5. 

   Step5:Put the cheese paste with cocoa powder into the decoration bag. Write the word

6. 

   Step6:Preheat the oven for 130 ℃. Put 70 ℃ warm water into the lower baking tray. Place the baking rack next to the baking tray for one layer. Place the tin paper under the movable bottom mold on the baking rack for 80 minutes at 130 ℃. Do not take it out immediately after the heating stops. Use the remaining temperature of the oven to keep it cool and transparent (it can prevent retraction and collapse)

7. 

   Step7:Meimeida is out. It's delicious