Cooking Steps

1. 

   Step1:Put cream cheese and milk in a small pot. Heat in water. Stir well until smoot

2. 

   Step2:Put in the butter. Stir until the butter melts.

3. 

   Step3:Stir well until you can't see the oil star. During this period, turn on the small fire all the time

4. 

   Step4:The mould can be handled before the cheese dissolves. I use a 6-inch convertible bottom. Wrap two layers of tin paper on the outside. Grease the inside. Then place oil absorbent pape

5. 

   Step5:Turn off the fire. Take out the stirred small pot. Put the yolk in several times. Put one evenly and then put down another. The mixing action is fast and even

6. 

   Step6:Add the sifted flour. Stir quickly and evenly. The final batter is very delicat

7. 

   Step7:Take a baking pan. Put in 70 ℃ warm water. Preheat 180

8. 

   Step8:Beat the protein. Add sugar in several times. Beat until it is wet and foamy. It can pull out the soft hook state. First use high speed and then use low spee

9. 

   Step9:Take part of the protein and put it into the egg yolk paste and mix evenly. Use Qifeng's cutting and mixing technique. Do not draw circles. Then pour the batter into the remaining protein and continue to mix. Pour the cake paste into the mould and knock it lightly. Shake out the big bubbles. Put it into the ove

10. 

    Step10:Put it in the oven for 180 ° 20 minutes, color it and turn it to 140 ° 50 minutes. The beautiful oven I use. Don't take out the cake after baking. Let the oven cool down naturally. About an hour. Demoulding. Refrigerate for one night. Better taste.