Cooking Steps

1. 

   Step1:Cream cheese. (the small triangle cream cheese I bought for the first time is very hard and not easy to break. Later I bought a large box which is easy to use, not so hard and easy to beat). Light cream. Take out the yogurt refrigerator and beat it with an egg beater until it is smooth and free of particles. Put it back into the refrigerator for refrigeration.

2. 

   Step2:Take it out. Add two yolks. Beat it evenly with the beater. Then add the sifted low gluten flour and mix with a scraper. Mix until the flour and cheese paste are completely mixed. Put the cheese paste in the refrigerator. Refrigerate.

3. 

   Step3:Take another bowl of egg white. When the egg white is in the shape of fish's eye follicle, add 1 / 3 sugar and continue beating. Beat until thick. Add 1 / 3 sugar. Add remaining sugar when lines appear. Finally, the hard foaming can be achieved. That is, after lifting the eggbeater, pull out the corner. Don't overdo it. Too hard foaming will dry the cake.

4. 

   Step4:Take out the cheese paste that should be thick in the refrigerator. Dig 1 / 3 protein into the cheese paste. Use a scraper to mix from bottom to top. Mix well, then add the remaining 1 / 3 until it is finished. The cheese paste should be thick and delicate.

5. 

   Step5:Wrap a circle of oil paper around the cake mold, and then gasket the round pieces at the bottom. Pour three centimeters of hot water into the pan. Put the cake on the grill. The grill is on the nearest layer of the pan. It's all under the oven.

6. 

   Step6:160 degrees. Heat up and down. Bake for an hour to 70 minutes. I'm afraid it's not cooked. It's been roasted for 70 minutes, so it's a bit dark on the surface. Don't take it out of the oven after baking. Cool it naturally before demoulding. Do not buckle it upside down. Put it in the refrigerator for more than 4 hours and then take it out.