Cooking Steps

1. 

   Step1:The egg is separated from yolk and protein. The protein is refrigerated for future use. Butter is ready to soften at room temperature. Cream cheese is covered and softened in hot wate

2. 

   Step2:Ready to send smooth cream cheese.

3. 

   Step3:Beat cream cheese until softened. Add softened butter and continue to beat.

4. 

   Step4:Add the yolk and beat evenly.

5. 

   Step5:When the yolk is well beaten, put in the milk, sift in the low gluten flour and corn starch, mix them evenly, beat them with the electric beater until they are smooth, cover with the plastic film, put them in the refrigerator for cold storage, lay the oil paper under the oval mold, put the release paste around and put them in the refrigerator for use. At this time, preheat the oven. Heat up and down 165 ℃.

6. 

   Step6:The protein is taken out from the frozen layer of the refrigerator. White sugar is added into the protein in three times until it is hard to foam.

7. 

   Step7:Mix the egg white into the yolk paste for three times and mix up and down evenly.

8. 

   Step8:Shake the big bubbles evenly.

9. 

   Step9:Pour cream cheese paste into the mould from a high place, shake off the bubbles as much as possible, and then put it into the middle and lower layers of the preheated oven. Water bath method. Turn on the fire for 150, turn on the fire for 135 and bake until the tin paper on the back cover is colored for 20 minutes. Turn on the fire for 120 ℃, turn on the fire for 105 ℃ and bake for 50 minutes. Keep it in the oven for half an hour. Take out the cake and demould it and refrigerate it. The taste is better after cold storag

10. 

    Step10:Bake

11. 

    Step11:Demoulding succeeded