Cooking Steps

1. 

   Step1:Cream cheese 240g, cut into small pieces, put them in a hot pot, preheat them in hot water, stir them evenly, without particle

2. 

   Step2:Add 100g milk and 150g yoghurt, stir well without granule

3. 

   Step3:Pour in 50g butter melted in advance and mix wel

4. 

   Step4:Let the cheese paste cool down, then add the yolk in turn, stir well, then add the next 5 pieces (the egg white is put in the egg beating basin for standby

5. 

   Step5:Sift in low gluten flour + corn starch by face sieve in three times and sift in one third of flour each time so as to avoid unevenness and a small amount of sifted flour, and then there will be no particles (to form yellow batter for standby

6. 

   Step6:Start to beat the egg white into 6 drops of lemon juice and add sugar in 3 times to beat the egg white to the hard foaming stat

7. 

   Step7:Put the egg white into the batter and stir it up and down quickly (don't beat hard for too long to avoid cramping

8. 

   Step8:Pour the batter into the 8 inch bottom mold. The oven is preheated in advance and the top tube is 160 degrees. First bake for 30 minutes, the surface is colored and then modulated 150 degrees for 30 minutes

9. 

   Step9:Put hot water in the baking tray under the water bath metho

10. 

    Step10:The taste will be better after putting it into the fresh-keeping layer of the refrigerator for 8 hours (wrapped in the fresh-keeping bag

11. 

    Step11:The mold will not shrink, tender and sof

12. 

    Step12:Don