Cooking Steps

1. 

   Step1:Prepare ingredients. Weigh by weight.

2. 

   Step2:Mix milk and cream cheese. Heat over water until smooth and smooth.

3. 

   Step3:Put in the butter and continue to stir until the butter is completely melted. Take out.

4. 

   Step4:Rub a little melted butter on the inside of the cake mold. Spread oil paper on the bottom.

5. 

   Step5:It's convenient to separate the egg white and yolk. Stir the egg yolk quickly and evenly in several times.

6. 

   Step6:Sift in the low gluten flour. Mix well. No flour particles (the yolk paste will be reconciled).

7. 

   Step7:7. put the baking pan in 7 full water. Put it on the lower layer of the oven. Then adjust the temperature for 180 minutes.15 minutes. Start preheating the oven

8. 

   Step8:8. Add 2 drops of white vinegar to the protein and add white sugar three times to beat it. It's very important to beat it into wet foam (which can pull out the soft hook state) at high speed and low speed.

9. 

   Step9:Whisk the egg white, take 1 / 3 of the egg white and put it into the yolk paste. Turn it over from the bottom to the top and mix it evenly. Then pour the batter into the remaining egg white and gently turn it over and mix it evenly to make the cheesecake paste. Pour into the cake grinder.

10. 

    Step10:Open the oven and put a baking net on the top of the baking pan. Put the cake mold on the baking net and bake in a water bath. 180 ° 30 minutes (I use Jiuyang multi-function electric oven for 20 minutes. Coloring is good). Turn 140 ° 25 minutes. After that, don't take it out. Put it in the oven for 30 minutes.

11. 

    Step11:After stewing, demoulding. Refrigerate it for 1 day and then cut it. It will taste better.

12. 

    Step12:I can also make some embellishments. Isn't it beautiful?