Cream cheese 1 10g

Three medium-sized eggs.

30 grams of butter

50 grams of water or milk

30 grams of low-gluten flour

50 grams of fine sugar

Soften 1 cream cheese, put it in a bowl and stir well. At the same time, add the egg yolk until all the egg yolk is added. Then add milk or water and stir well.

2 add melted butter to the egg yolk cheese paste and stir well while adding it.

Sift in the low-gluten flour and mix it evenly in a zigzag shape with a blender. Remember to turn the basin 90 degrees in the middle. Don't row in one direction all the time. Not stiff, but paddle hard.

4 Add a few drops of white vinegar or lemon juice to the egg white, add fine sugar three times, and beat well with electric egg beater. The head of the eggbeater must hit the bottom of the basin and click. Add 1/3 when coarse bubbles appear for the first time, 1/3 when fine bubbles appear for the second time, and 1/3 when fine bubbles appear at last.

5 Pick up the egg white cream with the beater head and it will hang on it, which is about three to four fingers in length (when picking up the egg white cream, turn off the beater, pump the egg white cream twice with the beater head and gently lift it). Don't cook too much, or the baked cake will crack.

6. Add the beaten egg white cream into the egg yolk cheese paste three times, and gently and quickly mix the cake paste by stirring.

7 water bath cake paste into the mold, big bubbles shake off. The hot water in the baking tray passes through half of the cake mold. Preheat oven, bake at middle layer 150℃ for 60 minutes. Cover the cake surface with tin foil after coloring to prevent over-coloring.