Ingredients

Main ingredients

Cream cheese

150g

Accessories

Butter

38g

Eggs

4 pieces

White sugar

75g

Milk

150g

Low gluten flour

50g

Steps

1. Prepare the required materials.

2. Melt the butter in water first.

3. Melted butter.

4. Sifted low-gluten flour.

5. Cut the cream cheese into small pieces.

6. Separate egg yolks and egg whites well.

7. Put the cream cheese, egg yolk, butter, and milk into a food processor and stir.

8. Stir the cheese paste.

9. Add the sifted low-gluten flour into the cheese paste in two batches and stir.

10. Stir the batter.

11. Then beat the egg whites and beat into coarse fish foam at medium speed. Add sugar. Add sugar in three batches.

12. Beat the egg whites into a chicken tail shape.

13. Add one-third of the beaten egg whites to the cream cheese batter and mix evenly.

14. Cut the mixed cream cheese batter and pour it into the remaining egg whites, then cut and mix evenly.

15. Mixed cream cheese batter.

16. For the removable bottom mold, first make a bottom mold with tin foil paper.

17. Then put the mold in.

18. Put some water in the baking pan.

19. Pour the cream cheese batter into the mold, then put a baking sheet filled with water to soak, then take it out

20. Preheat the oven to 150 degrees. Place the baking pan on the bottom layer, add water (eighty percent full), and put a baking mesh on it.

21. Put the cream cheese batter into the oven and bake it at 150 degrees for 40 minutes, then adjust it to 175 degrees for 20 minutes.

22. Finished product.

Tips

Adjust the temperature according to your own oven.