Cooking Steps

1. 

   Step1:Put cream cheese, coconut milk and light cream into the basin. Heat and melt in hot water.

2. 

   Step2:Stir until it is fine and particle free.

3. 

   Step3:Add the yolk. Stir quickly and evenly.

4. 

   Step4:Sift in low gluten flour and corn starch. Mix until dry. To be used.

5. 

   Step5:Add a few drops of lemon juice to the protein.

6. 

   Step6:The protein is added with fine sugar in three times, and then sent to wet foaming at low speed, that is to say, the egg head protein paste is in inverted triangle state.

7. 

   Step7:Take 1 / 2 of the albumen paste and add it into the yolk paste. Mix well.

8. 

   Step8:Then pour it back into the albumen paste. Mix well.

9. 

   Step9:Pour it into the mold. It's eight minutes full. Shake out bubbles. Add water to the pan to half the height of the mould. Place the mould in the pan.

10. 

    Step10:Preheat oven 140 degrees. Heat up and down. Lower. Bake for 75 minutes.

11. 

    Step11:Come out of the furnace and cool down slightly.

12. 

    Step12:When it's cool to the hand temperature, it can be demoulded.