Cooking Steps

1. 

   Step1:Wrap the live low die negative tightly with tin pape

2. 

   Step2:Put the crispy biscuits into the fresh-keeping bag and beat them with a rolling pin to form a final shape for standb

3. 

   Step3:Beat the biscuits into the final shape as shown in the figure. Pour the biscuits into the mould, pour in the melted butter and stir evenly. Use a rolling pin or spoon to put them into the refrigerator according to the actual situation for cold storage

4. 

   Step4:Cream cheese softened by wate

5. 

   Step5:First add the sugar and beat with the electric beater until smooth. Then add the yolk and beat until smooth. Add one by one into the cream cheese

6. 

   Step6:Pour in yogurt and cream and mix wel

7. 

   Step7:Sift in corn starch finally. Stir wel

8. 

   Step8:Lift the batter up to 30cm and pour it into the mold. Lift it up to 20cm and drop it gently to let the bubbles out

9. 

   Step9:Preheat the oven 150. Wrap the periphery of the mold with tin paper (avoid pouring water into the mold. If it is not a movable bottom mold, it is not necessary). Bake the cake in water bath for 4555 minutes. Do not take it out immediately after baking. Steam it in the oven for more than 30 minutes. Refrigerate it for 4 hours

10. 

    Step10:Cut it open and you can eat it. I made it the night before yesterday, so I kept it cold all night