Cooking Steps

1. 

   Step1:Melt butter and cream cheese over water.

2. 

   Step2:Mix well. Mix well. Cool.

3. 

   Step3:Separation of egg white.

4. 

   Step4:Add white granulated sugar to the protein and beat.

5. 

   Step5:Send to hook state.

6. 

   Step6:Sift in the cream cheese paste into the low gluten flour.

7. 

   Step7:Mix in the tea powder.

8. 

   Step8:Pour in the yolk. Vanilla.

9. 

   Step9:Add yogurt.

10. 

    Step10:Pour in the salad oil.

11. 

    Step11:After mixing, sieve and increase the fineness.

12. 

    Step12:For the first time, add a proper amount of protein cream to the egg batter and mix well.

13. 

    Step13:Preheat oven at 160 degrees.

14. 

    Step14:Mix the minimum egg paste well, then pour in the remaining protein cream. Mix well.

15. 

    Step15:Stir well. Shake to remove bubbles. Bake in oven for 40 minutes.

16. 

    Step16:Back buckle. Cooling. Demoulding.

17. 

    Step17:Done.