Cooking Steps

1. 

   Step1:Prepare all material

2. 

   Step2:Separate the yolk of the egg white. The egg white bowl should be free of water and oil. The egg white can be put in the refrigerator and refrigerated. The cream cheese can be softened at room temperature. Beat the cream cheese with the eggbeater. Add two yolks in several times and beat smoothly

3. 

   Step3:Slowly add a small amount of milk. Continue beating

4. 

   Step4:Sift in low flour and cornstarch. Mix wel

5. 

   Step5:Avoid over mixing. Otherwise there will be small lumps. You can sift the flour 12 times

6. 

   Step6:Take out the refrigerated protein, and mix it with fine sugar several times

7. 

   Step7:Whisk to a soft hook. Preheat oven 100 degrees for 10 minute

8. 

   Step8:Take a third of the protein cream and put it into the cheese paste. Stir it up and down with a spatula

9. 

   Step9:Then add one third of the protein cream and stir. Finally, the container of the protein cream is turned back and stir evenly

10. 

    Step10:Baking is a water bath method. Put a small steaming rack in the baking tray and put on the mold so that it will not be soaked. You can also add several layers of tin paper to the bottom mold and wrap it in the oven for 100 ℃ and 50 minutes

11. 

    Step11:After baking, braise in the oven until it cools naturally. It is easy to cause shrinkage if you are eager to get out of the oven. In the last few minutes, you can adjust the temperature to a higher level. After cooling for about 180 ° C and 510 min, it can be demoulded and refrigerated. The taste of cold storage is better

12. 

    Step12:Finished produc

13. 

    Step13:Finished produc