1Cream cheese and milk mixed into water, can be dripped into 2 drops of lemon juice
2Add butter and stir
3Stir in low gluten flour and cornstarch and continue to mix evenly.
4Separate the egg yolk from the protein. Put the egg yolk into the cheese lake and stir it.
5Beat the egg white with an egg beater, add 2 drops of lemon juice, fine sugar three times, until the hook is pulled out.
6Pour a third of the whipped protein into the cheese paste, stirring gently and evenly.
7Then pour the cheese paste into the protein, stir well, and then put into the mould.
8The oven is preheated in advance, 160 warm-up up and down, and the cake mold gently disperses the large foam before entering the oven.
9Bath in water and bake at 160 degrees for 60 minutes. If the surface of the cake is darker in the middle, the temperature of the upper tube can be lowered.
10Natural demoulding, and then put into the refrigerator after refrigeration is better.
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