Cooking Steps

1. 

   Step1:Heat over water. Melt butter and cream cheese. Add milk. Beat with an egg beater until smooth.

2. 

   Step2:Add the yolk and quickly mix into the batter.

3. 

   Step3:Sift the low gluten flour and corn starch into the batter twice and mix well.

4. 

   Step4:Sift the batter twice and refrigerate for 20 minutes.

5. 

   Step5:When the egg white is sent to the wet state, it has a hook shape and a certain fluidity.

6. 

   Step6:Beat the egg white. First add 1 / 3 of the egg white to the batter and mix it up and down. Then mix the rest evenly. Then preheat with water in the baking tray. If it's a mold with movable bottom, add a shelf to prevent water from entering. Bake it at 160 ℃ for 20 minutes and then bake it at 130 ℃ for 50 minutes. If the cake is about to crack, add a small glass of cold water to the baking pan.

7. 

   Step7:The finished product is a little burnt