1. Add 170g milk into the milk pot, and then chop 125g cream cheese into the pot;
2. The milk pot can be heated in water, or it can be heated by direct fire or small fire. While heating, stir with an egg beater until it becomes smooth and particle-free milk paste, and the temperature is below 80 degrees from the fire;
3. Take another big bowl, add three egg yolks and 20g powdered sugar;
4. Beat evenly with an egg beater;
5. Pour one third of the cheese paste into the egg yolk bowl;
6. Stir evenly;
7. Sieve 15g corn starch and 15g low-gluten flour into the remaining two-thirds of the cheese paste;
8. Stir evenly;
9. Finally, the two pastes are mixed together and stirred evenly;
10. Take another clean egg beater and add 3 egg whites and 60g powdered sugar;
1. Beat with an egg beater until wet and foaming;
12. That is, lines just appear after the eggbeater rotates, and the protein in the eggbeater is in a semi-liquid state;
13. Add half of protein to the batter;
14. Stir gently and evenly;
15. Then add the other half of the egg white and mix evenly with a rubber spatula in irregular directions.
16.6 inch solid bottom cake mold with oil paper at the bottom and around;
17. Pour the batter into the mold and put it in a baking tray filled with cold water;
18. Preheat the oven, fire up and down, 150 degrees, bake the middle layer for 60 minutes, cover it with tin foil after coloring;
19. Take it out, dry it, cool it a little, and then demould it;