Cooking Steps

1. 

   Step1:Add 125g cream cheese to 50g milk and melt in water until there is no granule.

2. 

   Step2:Add 30g butter to cream cheese and milk.

3. 

   Step3:Continue stirring until dissolved.

4. 

   Step4:Separate the yolks and whites. Add the yolks to the cream cheese_ Milk_ In the butter paste, stir well.

5. 

   Step5:Add 25g of low gluten flour and mix well.

6. 

   Step6:The butter paper is cut into strips and folded as shown in the picture and placed in a six inch mold. It's not sticky.

7. 

   Step7:Use the beater to stir the egg white into small bubbles. Add some sugar.

8. 

   Step8:Keep stirring and add sugar.

9. 

   Step9:Just stir the egg white into a soft hook. If you continue to stir, the surface of the baked cake will crack.

10. 

    Step10:Add the egg white to the yolk paste in three times. Stir evenly from the bottom to the top. Do not stir in circles. It is easy to defoamer.

11. 

    Step11:Pour the batter into the mold.

12. 

    Step12:Put in the baking tray. Under the baking tray, please add hot bath water to bake. The temperature is 160 degrees. The time is 40 minutes.

13. 

    Step13:Out of the oven. Cut into pieces.