Cooking Steps

1. 

   Step1:Preparation work - prepare the 8-inch cake mold. Lay oil paper on the bottom. Brush butter around. Separate the eggs. The bowl of the egg white should be free of oil and water. There should be no extra yolk. Mix milk and cream cheese. Sit on a basin with 70 degrees hot wate

2. 

   Step2:Mix with egg pump by hand until smooth without obvious particles. Add butter at this time. Continue mixing until the butter melts

3. 

   Step3:Add egg yolks one by one. Mix well each time before adding the nex

4. 

   Step4:Sift in the flour with low gluten. Mix well with egg jerky and zigza

5. 

   Step5:The batter after mixing is smooth and delicat

6. 

   Step6:At this time, preheat the oven. 150 degrees. Put a baking tray under it. Fill in hot water. Change electric egg beater. Beat egg whit

7. 

   Step7:When it's fisheye like, add sugar powder for the first time. Add sugar powder three times in tota

8. 

   Step8:Click 7 to distribute. Lift the status with small hook. Don't beat it too hard. When the protein is too hard, it will crack easil

9. 

   Step9:Take a third of the protein and mix it evenly with the batter. Use the mixing method. Do not draw a circle. After the first mixing, add one third of the protein. For the last time, pour the mixed batter back into the albumen basin. Mix wel

10. 

    Step10:Pour the cake paste into the mould from a high place. Shake out the bubble

11. 

    Step11:Put the cake in the oven. Put it on the middle grill (the bottom grill is hot water) 20min.130 Bake for 40 minutes. Observe the colorin

12. 

    Step12:After baking, keep it in the oven for 30min. Then take out the refrigerator and refrigerate it for 45 hours. You can enjoy it

13. 

    Step13:When it comes out of the oven, it feels wet. It's normal. After cold storage, it becomes delicate and soft taste

14. 

    Step14:I wanted to make afternoon tea. It turned out to be dessert