Cooking Steps

1. 

   Step1:Material preparatio

2. 

   Step2:The nine inch movable bottom mold is padded with baking paper. It is also clamped around. 34 layers of tin foil are wrapped to prevent water seepage

3. 

   Step3:Put half of the water in the large pot. Add cream cheese and milk to the small pot and heat them up in wate

4. 

   Step4:Separate yolks and whites when heate

5. 

   Step5:Cream cheese and milk until smooth. Add corn oil and mix wel

6. 

   Step6:Cool off slightly. Add yolk and mix wel

7. 

   Step7:Sift in corn starch and medium gluten powder. Add rum and mix into a fine yolk past

8. 

   Step8:Low speed egg white. Add 1 / 3 sugar to fish eye bubbl

9. 

   Step9:Add 1/3 to fine bubbles

10. 

    Step10:Add the remaining third when the pattern appear

11. 

    Step11:Turn to medium speed for two or three minutes, then there will be a short sharp corner. When it is dry foaming, stop blowing

12. 

    Step12:Take a small part of the albumen paste and mix it with the yolk paste; then pour the whole egg yolk paste into the albumen paste. Mix it evenly and pour it into the nine inch round baking tray covered with baking paper

13. 

    Step13:Preheat the oven to 275 degrees Fahrenheit (135 degrees Celsius). Pour the water from the cream cheese into a large baking pan. It is about 12cm deep. Bath the baking pan with the water containing the cake paste into the large baking pan. Put it in the lower layer of the middle layer of the oven. Add a baking tray to prevent over coloring. Turn off the fire after two hours. Continue to cool in the oven for 12 hours. Take out the refrigerator.

14. 

    Step14:Take out the clasp and the surrounding baking pape

15. 

    Step15:Fruit o

16. 

    Step16:Or cut it directly. It's very delicate