Cooking Steps

1. 

   Step1:Melt the butter for later us

2. 

   Step2:Cream cheese microwave defroster. Soften for one minute. Stir until smoot

3. 

   Step3:Separation of albumen and egg white. Put the albumen in a basin without water or oil and refrigerate it. Add the yolk to the cheese paste. Stir wel

4. 

   Step4:Add melted butter and stir wel

5. 

   Step5:Add in milk and stir wel

6. 

   Step6:Sift in the flour with low gluten, draw the row J and stir until there is no grai

7. 

   Step7:The final cheese paste. Place it for backup.

8. 

   Step8:Add a few drops of lemon juice to the protein. Add sugar in three times and beat with an electric egg beater. Add 1 / 3 when blister appears for the first tim

9. 

   Step9:The second time is to add 1/3. when there is a thin bubble, and finally add 1/3 when the foam is fine.

10. 

    Step10:After the last lines appear, change to low speed mixing (to prevent excessive protein removal, and make the protein cream more delicate

11. 

    Step11:Take 1 / 3 of the protein and add it to the cheese paste. Stir well.

12. 

    Step12:Put the mixed cheese paste into the remaining protein. Mix the cake paste by turning it over.

13. 

    Step13:Put the cake paste into the mold. Use toothpick to pick up the big bubbles on the surface.

14. 

    Step14:The bottom die is wrapped tightly with tin pape

15. 

    Step15:Add hot water to the baking tray. Use water bath metho

16. 

    Step16:Preheat the oven. Heat the middle layer up and down for 150 degrees. 60 minutes. The surface of the cake should be covered with tin paper after coloring to prevent over coloring.

17. 

    Step17:Five minutes after the cake is put out of the oven, the body of the cake naturally retracts and leaves the mold. It's better to refrigerate after cooling.