1.

Prepare the ingredients

2.

Place the cream cheese in a deep dish, add 50g of milk, 20g of sugar and a few drops of lemon juice

3.

Beat the mixture with a wire whisk until smooth and free from any lumps

4.

Pour in the melted butter, beating well.

Add the 3 egg yolks in three batches and beat until smooth

6.

Mix 15g of low gluten flour and 10g of cornstarch, and sift it into the mixture

7.

Beat the mixture clockwise until it is smooth

8.

The egg whites were mixed with a dash of lemon juice, and beaten with a whisk until they form a large, smooth ball.

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12.

Pour into an oval mold, gently shake a few times to eliminate large air bubbles

13.

Place in a deep baking pan, baking pan add 1 to 1.5 cm high hot water, into the preheated oven at 160 degrees Celsius, middle and upper and lower heat baking for about 60 minutes

14.

Bake until the surface of the color take out and put the refrigerator 4 hours or more can be peeled off the film to serve

14. The tops of the cookies can be removed from the oven after 4 hours of baking.