Cooking Steps

1. 

   Step1:Prepare the above ingredients.

2. 

   Step2:Separation of yolk and egg white. It should be noted that the utensils should be wiped clean. There should be no water drops. There should be no yolk in the egg white. Otherwise, it will affect the egg white.

3. 

   Step3:Melt cream cheese and butter in hot water.

4. 

   Step4:Add in the milk and melt.

5. 

   Step5:Beat until smooth and free of particles.

6. 

   Step6:Add the yolk three times. Beat well each time before adding the next yolk.

7. 

   Step7:Sift in low flour and cornstarch.

8. 

   Step8:Mix well.

9. 

   Step9:To ensure the smooth taste of the cake, sift the batter.

10. 

    Step10:Filter out the particles. Refrigerate the filtered powder.

11. 

    Step11:At this time, play the protein.

12. 

    Step12:Add the sugar in three times. Add the sugar in three states: when the protein is used to beat the big bubbles, the small bubbles and the delicate ones.

13. 

    Step13:It's a wet foam. When lifting the eggbeater, a hook appears. It doesn't drop. Do not send too much. Otherwise, the surface of the cake will crack. Of course, the surface cracking is also related to the high temperature.

14. 

    Step14:Add the egg white into the yolk paste three times. When mixing, draw X. never draw a circle to avoid defoaming.

15. 

    Step15:Mix well.

16. 

    Step16:Oil the mold for easy demoulding.

17. 

    Step17:Pour the yolk paste into the mold.

18. 

    Step18:Gently vibrate bubbles. Preheat the oven to 140 degrees. Add water to the baking tray. Put the mold into the baking tray. Bake in the bath for 70 minutes. If the mold is demoulded at the bottom, please wrap the tin paper at the bottom. After that, don't take it out immediately. Stew in the oven for 30 minutes. After cooling completely, take it out, demould it and refrigerate it for 4 hours, it will taste better.

19. 

    Step19:Finished product drawin