Cooking Steps

1. 

   Step1:Cream cheese in a bowl. Add milk. Melt in hot wate

2. 

   Step2:When the cream cheese melts until it is free of particles and smooth, add butter to melt. Stir well

3. 

   Step3:Remove the hot water basin. Add three yolks in several times. Mix well if you don't add one

4. 

   Step4:Sift in low gluten flour. Stir in zigzag pattern evenl

5. 

   Step5:The batter is very delicate

6. 

   Step6:Add lemon juice to the protein, add one-third white sugar to fish eye blister, continue to beat until it is fine, add one-third white sugar, continue to beat until there is a little texture, add the remaining white sugar, and then beat until it is wet foaming, that is, lift up the egg beater, and have a soft hook

7. 

   Step7:Take one third and put it into the yolk paste. Mix wel

8. 

   Step8:Mix the egg yolk batter into the whole egg white. Mix well. Preheat in the oven at 150 ℃ for 6 minutes. Add water to the baking tray and put it on the bottom first layer. Put the baking mesh on the bottom second layer

9. 

   Step9:Pour the mixed cake paste into the 6-inch mold (apply butter around the mold and oil paper on the bottom cushion) and shake out the bubbles. Bake in the oven for 150 ° 10 minutes, 130 ° 40 minutes, and then simmer for half an hour

10. 

    Step10:Fragrant, soft and delicate. It's delicious.

11. 

    Step11:It's a press when it's cold. Let's make do with it