Cooking Steps

1. 

   Step1:Materials read

2. 

   Step2:Put cream cheese and milk in a bowl. Heat the bowl over water until there are no particles. Add butter and stir until smooth

3. 

   Step3:Take out the bowl. One by one, add the yolk. Stir one until it is even and then add another yolk

4. 

   Step4:Mix the flour carefully and then sift it into the flour. Mix it finely and reserve it. Then take out the baking pan and put it into the bottom layer of the oven with 70 ℃ warm water. Heat it up and down for 180

5. 

   Step5:After the oven is preheated, put the egg whites into the anhydrous sugar free basin, add a few drops of vinegar and sugar, and use the eggbeater to beat the egg whites. First, use the high speed and then the low speed to beat the egg whites into the wet foam. When you pick up the eggbeater, the egg whites will appear a small hook, which is good to beat

6. 

   Step6:Take 1 / 3 of the beaten protein and put it in the batter just prepared. Mix it with a cross or stir it like stir fry. Then pour the batter into the protein. Mix it with the method just now

7. 

   Step7:Pour the batter into a 6-inch mold. Cover it with tin foil. Knock it on the table a few times. Shake the bubbles out

8. 

   Step8:Put it in the middle layer of the oven and bake it 180 degrees up and down until 15 minutes (my oven will be painted very well in 15 minutes) put a tin foil on the mould and watch it for 15 minutes. Then bake it at 140 degrees for 30 minutes. Then leave it in the oven for 30 minutes and take it out to start demoulding