1, add white sugar to water, cook until it smokes and turns dark brown, turn off the heat, add light cream and stir.

2. Heat the butter in the pot to melt, and stir the electric egg beater.

3. The cream cheese is heated and melted in water. After the meal, pour it into the butter and stir until it is soft and smooth.

4. Knock open 3 eggs, take the yolk, add white sugar and mix well, and mix well for three times.

5. After adding white sugar to the protein, blow off bubbles, pour 1/3 of the protein into the cream cheese paste and stir, then add low-gluten flour and stir.

6. Continue to drink and stir the remaining egg whites and cream cheese paste.

7. Add caramel to the cream cheese paste and stir, then bake in the mold.

8. Preheat the oven to 180℃ and bake in the middle and lower layers for 50 minutes.