Cooking Steps

1. 

   Step1:After the materials are prepared, first separate the yolk and protein of the egg into two plates. Then put the milk and cream cheese on the large bowl. Heat up with water separated. Stir until smooth and free of particles. Add butter again. Stir until completely dissolved.

2. 

   Step2:Then leave the hot water. Add six yolks in several times. Add one and stir well.

3. 

   Step3:Sift in the low gluten flour and mix it evenly. It's in the form of flour free granules. The yolk paste will be reconstituted.

4. 

   Step4:Pour the prepared lemon juice into the protein. Whisk it at high speed. Put the sugar in three times in proportion. Beat it at high speed and then at low speed. It is very important to beat it into wet foaming (pull up the soft hook state).

5. 

   Step5:Add a third of the beaten egg white to the yolk paste. Turn it up from the bottom to the top and mix it evenly. Then pour the batter into the remaining egg white and mix it evenly. The cake paste is finished.

6. 

   Step6:Cover the bottom of the cake mold with tin paper. Rub oil in the mold. Pour the cream cake paste into the mold.

7. 

   Step7:Fill the pan with seven minutes of water. Put it in the lower layer of the oven. Adjust the temperature to 150 ℃. Preheat for 15 minutes.

8. 

   Step8:After the heat is over, put the cake mold on the roasting line. Place it on the top of the baking tray. Bake. Bake for 30 minutes at the first 150 degrees. Then return to 120 degrees for 30 minutes. After that, do not take it out. Simmer for 30 minutes in the oven.

9. 

   Step9:After the time is finished, demould and refrigerate for a day before eating. It has the feeling of melting at the entrance.