Cooking Steps

1. 

   Step1:Prepare the above materials.

2. 

   Step2:Weigh the ingredients and divide the egg into yolk and egg white. Here, remember to be careful not to have yolk in the egg white. If there is yolk, it can't be dismissed.

3. 

   Step3:Put the cream cheese at room temperature. Pour the milk into the cream cheese. Melt in water. Stir well until it is free of particles.

4. 

   Step4:Pour the butter into the batter. Stir until the butter melts in the batter.

5. 

   Step5:The egg yolk is poured into the milk paste in three times. Mix evenly each time, then pour in the egg yolk and continue to mix evenly.

6. 

   Step6:Sift the low gluten flour and pour it into the cheese paste. Stir evenly until there is no powder.

7. 

   Step7:Send the egg white. Pour in sugar powder three times. First high-speed and then low-speed. Send to wet. Have a soft little hook. Preheat the oven when removing the egg white. Fill the pan with warm water for 8 minutes. Preheat for 10 minutes.

8. 

   Step8:Take one third of the batter and pour it into the cheese batter. Turn it up and down evenly. Then turn the cheese batter and the batter evenly. Be careful not to stir in circles.

9. 

   Step9:Pour the mixed cheese paste into the cake mold. Tap gently to make a big bubble. I pasted oiled paper all around the cake mould, but I pasted it at will. In fact, I have tried not to touch the mold before. Demoulding is also OK.

10. 

    Step10:Water bath baking. Bake for 180 minutes for 30 minutes, then 130 degrees and then bake for 30 minutes. After baking, put it in the oven for more than 30 minutes and then take it out. After cooling, release it from the oven and put it in the fridge. It's delicious to eat for more than a few hours.