Cooking Steps

1. 

   Step1:Large collection of raw material

2. 

   Step2:Cream cheese melt at room temperature. Beat until smooth

3. 

   Step3:Add cream in turn. Stir yogurt evenly. Add the same one. Stir evenly and then add the other one

4. 

   Step4:Add four yolks in turn. Stir wel

5. 

   Step5:Sift in low gluten powder after mixin

6. 

   Step6:Stir to no particle

7. 

   Step7:Sugar is added to the egg white in three times. Use the electric beater to beat until the wet hair bubbles. Lift the beater to see the tip

8. 

   Step8:Spoon one third of the protein into the cheese paste and mix well. Do not draw circles. Prevent defoamin

9. 

   Step9:Then pour the batter into the rest of the protein. Continue to stir. Stir well

10. 

    Step10:Pour in the mold. Prepare to bake. 180 degrees. Preheat for 5 minutes. Bake for 60 minutes. The quantity of this recipe can be made into six Mini six inch ones. It can also be made into an eight inch one. My six inch cake mold is alive and low. It's wrapped with three layers of tin paper to prevent water from entering. When baking, use water bath. Put warm water in the baking tray. The height of water is one third of the mold

11. 

    Step11:Take it out and let it cool. Refrigerate it for 34 hours. The six inch one was snatched. I haven't had time to take a pictur

12. 

    Step12:The 6-inch ones only got these two pieces

13. 

    Step13:Another min