Cooking Steps

1. 

   Step1:Heat cream cheese and milk until they are free of granules.

2. 

   Step2:Stir it into this state. It's fine and even. It's not very convenient to take photos, so the effect is not good.

3. 

   Step3:Add butter. Continue to heat and stir in water.

4. 

   Step4:Take it out of the water basin. Do not need to heat it. Add egg yolk in several times and mix it quickly and evenly.

5. 

   Step5:Add low gluten flour and continue to mix quickly and evenly.

6. 

   Step6:After mixing, put the baking tray into the oven with warm water and preheat for 10 minutes.

7. 

   Step7:Whisk the egg white with sugar and white vinegar at high speed for a while. Change the low speed to the state of pulling hook.

8. 

   Step8:Take half of the protein and pour it into the egg yolk batter. Stir it from the bottom to the top. After the batter is stirred, pour it into the remaining protein and stir it up and down. Do not circle it.

9. 

   Step9:Spread butter around the mold. Add baking paper at the bottom. Pour in the cake liquid. Press hard for a few times. Press out the bubble.

10. 

    Step10:Put the baking net on the baking plate of the bath water. Put the cake mould on the net. Bake for 150 ° 30 minutes. Turn for 100 ° 30 minutes. Place in the oven for 30 minutes after baking. Do not open the oven in the middle of the way. Refrigerate after baking. The taste is better.