Cooking Steps

1. 

   Step1:Stir cream cheese and milk in hot water evenly without granules.

2. 

   Step2:Add the butter melted in hot water and stir evenly without particles.

3. 

   Step3:Separate the egg yolk from the egg white. Remember that the bowl for separating the egg white should be free of water and oil

4. 

   Step4:Add the egg yolk into the cheese butter paste three times. Then sift in the low powder and stir well.

5. 

   Step5:Drop a few drops of white vinegar before beating the egg white. Preheat the oven at 180 ℃ and put a basin of water in the middle and lower layers. Add the sugar into the egg white in three times. Beat to the wet and soft state of distribution 5 and 6.

6. 

   Step6:Take 1 / 3 of the beaten egg white and cream egg yolk paste and mix well. Then pour in the remaining protein and mix well.

7. 

   Step7:The bottom of the mould is padded with oil paper. Apply the butter outside the formula all around.

8. 

   Step8:Pour the evenly mixed cheese cake paste into the mold, put it in the square plate with hot water and bake it in the oven at 180 ℃ for 15 minutes by water bath method at the middle and lower layers, then turn to 140 ℃ for 30 minutes after coloring and covering with tin paper.