1Soften the cream cheese at room temperature, melt butter, yolk and cooked pumpkin mud into the container together, stir well with a mixer, sift in the starch and continue to stir. Beat the protein between the wet foam and the neutral foam. Mix well with the cheese paste.
2Pour it into the baking bowl. Put the baking bowl in the baking pan and add cold water to the baking pan. Preheat the oven 140 degrees and steam for 50 minutes.
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