Cooking Steps

1. 

   Step1:This is a 6-inch cake measuring step 1. Melt the cream cheese and milk. 15g sugar in hot water until it is granulated. Step 2: mix the three kinds of powder. SIFT (sifting is very important. It depends on whether the cake you make is smooth or not). Step 3: pour the sifted powder into the warm cream cheese mixture. Mix it cold until it is free of particles. Put two yolks in several times. Stir. (mixing can't be done in circles. Only use the method of cooking) after mixing, sift the powder for the last time and put it into the refrigerator. Step 4 drop white vinegar or lemon juice into the egg whites. Beat the egg whites with electric beater. The remaining sugar can be put in three times during the process of beating. Beat the egg whites until they are hard foaming, that is to say, they will not collapse. Step 5: put the protein into the powder. Stir it. It's still the way of cooking. This time, there's no need to sift. Step 6 preheat the rice cooker. Then brush a layer of butter on the inner wall. Then pour the powder into the inner tank of the rice cooker. Shake out the bubbles. Then put it into the rice cooker. My rice cooker has the procedure of cake directly. If you don't have it, use cooking. After jumping up, press again. Is the cake cooked? Insert it with toothpick. Step 7 cool the cake before pouring it out. Put it in the refrigerator. It'll be ready in about two hours. I made it at night. So I put it out all night. It's a bit hard. The milk in the formula can be changed into yoghurt. It's yoghurt. Don't use it very thin. It tastes better. But yogurt should be poured in two part