Mix cream cheese and milk, put the basin in hot water and stir.

Mix until there are no particles, and add butter until the butter and cheese milk are completely blended into a paste.

Egg, egg white and yolk are separated. Mix 3 egg yolks with cheese paste in turn, and add the next one after full fusion.

Sift corn starch and low-gluten flour and mix well with cheese paste. Pay attention to the technique of stirring, don't stir hard.

Drop the egg whites into lemonade. Add sugar in three times and send it wet. Finally, a curved tip can be formed. If you send it hard, it will crack easily.

Take 1/3 protein and cheese paste and stir them up and down quickly. After completely mixing, stir them up and down with the last 2/3 protein and pour them into the mold. I am a movable bottom die, so I am wrapped in two layers of aluminum foil to prevent water vapor.

The baking tray is filled with 70% water and put in the lower layer of the oven. Preheat the oven for 20 minutes, 180 degrees.

Put the cake paste on the grill, put it in the middle layer, 150 degrees, and bake for 60 minutes. If you paint halfway, you can cover the surface with aluminum foil paper to prevent the color from being too deep or even dry.

After baking, it tastes better when it is cooled and refrigerated for 4 hours.