Cooking Steps

1. 

   Step1:Separate the egg white and yolk. Put the egg white in a bowl without water or oi

2. 

   Step2:Cream cheese and butter are mixed. Soften with water. Beat the eggbeater until it is smooth and free of particles (keep the temperature under control and do not over heat it. Soften it to a certain extent and then start the eggbeater to beat it. Otherwise, the splashing will be everywhere

3. 

   Step3:Add yogurt and stir well. Add three yolks and stir well

4. 

   Step4:Sift in the mixture of starch and low flour, turn it over with a rubber scraper and refrigerate it. The purpose of refrigeration is to make the cheese paste have a certain consistency, so as to ensure that the mixed protein will not be affected by defoaming. I think this step is very important

5. 

   Step5:When we refrigerate the cheese paste, we can beat the protein. Drop a few drops of white vinegar to ensure the stability. Add the sugar powder in three times. Beat it to 89 and distribute it.

6. 

   Step6:Refrigerate until the cheese paste with a certain consistency is evenly mixed with one third of the protein cream, and then evenly mixed with the remaining protein cream. Then it can be poured into the mould with oil coated and oil paper padded

7. 

   Step7:Because I use a fixed mold, I put it on the bottom of the baking tray with water. The little partner who uses the movable bottom mold can put the baking tray with water on the bottom of the oven. The bottom of the grill is put on the mold to bake. So there is no need to wrap tin paper

8. 

   Step8:It's been baking at 150 ℃ for 70 minutes. The color is just right. You don't need to cover the tin paper

9. 

   Step9:After baking, refrigerate for four hours and take out the mold. Fifty grams of sugar is quite low for the eight inch model, just to highlight the flavor of cheese. It's deliciou