1.

Put cream cheese and milk in a small pot, and add some water in another pot.

2.

Heat in water, stir the cream cheese and milk until smooth and without particles, then add butter to the cream cheese, stir until the butter melts, and stir until there is no oil star.

3.

Out of the pot, add three egg yolks several times, add one and stir one.

4.

Stir well before adding another one, and the action will be quick and even.

5.

Add the sieved low-gluten flour.

6.

Stir quickly and evenly, and finally the yolk paste is quite delicate.

7.

At this time, take a baking tray, fill it with warm water of about 70 degrees, put it in the bottom of the oven, preheat it at 180 degrees, and add a few drops of white vinegar and sugar to the egg white.

8.

First high speed, then low speed, until wet foaming can pull out the soft hook.

9.

Take part of the protein into the yolk paste.

10.

Add the egg whites twice, stir well from bottom to top, then pour the batter into the remaining egg whites and gently stir well to form a cheesecake paste.

1 1.

Apply proper amount of butter to the four walls of the mold, and add non-stick oil paper to the bottom and four walls.

12.

Pour the stirred cake paste into the touch tool and drop a few times to shake out big bubbles.

13.

Spread a baking net on the top of the baking tray with bath water, and put the cake mold on the baking net for bath baking. 180 degrees for 30 minutes, then turn to 140 degrees for 30 minutes. It's done. Don't take it out. Bake it in the oven for 30 minutes.

14.

Take out the stewed cake, demould it and let it cool.

15.

The cake will taste better if it is refrigerated overnight in the refrigerator.