①Mix the boiling water with the salad oil, then add in the Yuli cheese filling and salt, use the temperature of the boiling water to mix the Yuli cheese filling with the water and oil.

2) Add the sifted low gluten flour, baking powder, and egg yolks and mix well to complete the egg yolk cheese batter.

③Pour the egg white, cream of tartar, and granulated sugar into a mixing bowl and beat until cocktail-shaped, with a specific gravity of 0.2 or 0.21.

④Take 1/3 of the beaten egg white and egg yolk cheese batter and mix well, then add the rest of the egg white and mix well.

⑤Place the batter into an 8-inch cake baking mold (each weighing 500 grams) and bake at 180℃ on the top and 150℃ on the bottom for about 35 minutes.

6 baking is completed out of the oven, shaking a little, put on a cooling net, let cool and take off the mold, the cake embryo production is complete.

1. Separate the egg yolks and whites?

2. Whip the egg whites quickly with a whisk. When fish-eye bubbles appear, add 1/3 of the granulated sugar. Then continue to beat the egg white began to become thick, appear more dense foam, then add 1/3 of the sugar. Continue beating until the whites are thicker and the surface appears to have lines, then add the remaining 1/3 of the sugar. Continue beating for a while longer, and when the whisk is lifted and the whites pull out curved sharp corners, the whites have been well beaten. At this point, put it into the refrigerator to chill.

3. Add the sugar to the 2 egg yolks. Beat gently with a whisk. Do not whip the yolks. Add the milk to the beaten yolks and mix well. At this point you can preheat the oven. 10 minutes at 150 degrees.?

4. Sift the flour into the egg yolk mixture. Stir gently.

5. Add 1/3 of the whipped egg whites to the egg yolk mixture. Stir gently.

6. Add the remaining 2/3 of the whipped egg whites to the yolk mixture. Stir gently. If you want to make other flavors. Fill with flavoring at this time. (I did chocolate and matcha flavors)?

7. Fill the cake paper molds.

8. Put in the oven. 175 degrees. 30 minutes. Voice

1. whole egg + sugar, beat until 9 minutes, lift as a band slowly floating down (can be separated from a bowl of hot water to beat, do not separate also beat up)

2. egg white, beat alone until whole, add to the whole egg mixture

3. butter melted, keep 45 degrees (warm can be, can prevent foam), add to the egg mixture, mix well

4. sift into the mixture of Sift in all the sifted flour and mix well

5. Line a baking sheet with greaseproof paper and put the batter into the mold, then stir well

6. 180 degrees, 9 minutes or so, let cool and then take off the mold