Cooking Steps

1. 

   Step1:Prepare material

2. 

   Step2:Put milk, cream cheese and butter in a steel basi

3. 

   Step3:Heat the water barrier until it is smooth and free of particle

4. 

   Step4:Separate the protein and yolk. Add the yolk one by one into the cheese paste. Mix until all three are well mixed

5. 

   Step5:Sift the low gluten flour and cornstarch. Pour them into the cream and egg yolk paste. Mix well

6. 

   Step6:Whisk the egg white. Add a few drops of white vinegar or lemon juice. Add the sugar twice

7. 

   Step7:Beat the egg white to wet foaming. Remember not to beat it to dry foaming. Otherwise, it is easy to crack

8. 

   Step8:Mix the mayonnaise and cream wel

9. 

   Step9:Pour into the mold. Shake out large bubbles. Make the surface flat and not easy to crac

10. 

    Step10:Water bath method. Preheat the oven first, then bake at 160 ℃ for 20 minutes until the surface is colored, cover with aluminum foil, and then bake at 150 ℃ for 60 minutes. Depending on your ove

11. 

    Step11:After baking, do not take it out immediately. Put it in the oven for 30 minutes. After taking it out, it will be naturally retracted and easy to demould. The tissue density of the finished product after cutting is as shown in the figure. After cold storage, the texture is stable and the taste is better.