Cream cheese 100g, low-gluten flour 60g, corn starch 30g, 4 eggs, sugar 90g, milk 100g, butter 50g and a few drops of white vinegar.

working methods

1, cream cheese 100g, low flour: 60g corn starch, 30g eggs, 90g milk 100g butter, 50g white vinegar and a few drops.

2. Separate the yolk.

Step 3 Separate protein

4. Heat the cream cheese and milk in a pan over low heat and stir well with an egg beater.

5. Add the egg yolk and stir well [Note, the egg yolk must be stirred as soon as possible to avoid overcooking.

6. Add the melted butter in advance and stir well.

7. Sieve the powder.

8. Turn off the heat after stirring into gelatinized batter [for use]

9. Add a few drops of white vinegar to the protein, add sugar three times, and send it to neutral foaming.

10. Mix the batter and egg whites and stir well. [At this time, the oven is preheated, the baking tray is filled with water, and 170 degrees is preheated.

1 1. Pour the prepared batter into a solid cake mold with oiled paper and shake it a few times.

12, put in a preheated oven, 170 degrees, and bake for about 60 minutes.