Cooking Steps

1. 

   Step1:Heat milk and cream cheese in hot water. Stir until smooth and granulated.

2. 

   Step2:Add the butter and continue to stir until the butter melts.

3. 

   Step3:Remove from heat and add yolk to mix quickly.

4. 

   Step4:Sift in the low gluten flour.

5. 

   Step5:Whisk the egg in Z-shape evenly.

6. 

   Step6:Sift the batter to make it more delicate.

7. 

   Step7:Preheat the oven 150 degrees up and down before beating. Beat the protein until it foams.

8. 

   Step8:Take one third of the egg white cream and mix with the egg yolk paste. Return the remaining egg white cream and mix evenly.

9. 

   Step9:Water bath 150 ° 40 minutes. 130 ° 30 minutes. If it's a movable bottom mold, it needs to be wrapped with tin paper to prevent water from entering.

10. 

    Step10:If the color is not good, the temperature can be adjusted up and down in 5 minutes.

11. 

    Step11:It doesn't need to be buckled. After not scalding, it can be directly demoulded and cooled. It can be kept in the refrigerator for further refrigeration. The taste is better overnight.