material
60g low flour, 250g MG cream cheese, 0/0g butter/kloc, 2 eggs and 50g sugar.
working methods
1. Cut the butter into small pieces and melt it with insulating water in advance.
2. Add sugar to the egg yolk and mix the dry protein.
3. Sieve the powder and add the melted butter.
4. Enter the 6-inch movable bottom die.
5. Middle and lower layers 180 degrees for 30 minutes
6. Easy demoulding after cooling. Divide into two pieces and put them at the bottom of two 6-inch molds. The uneven top layer can be cut off with a knife.
7. Put the cream cheese in the window, heat it and beat it until it is smooth. Continue to beat the sugar and egg yolk until it is smooth, and add the whipped cream.
8. Sieve low powder, add homemade vanilla extract and mix wet protein.
9. Pour the mixed cheese batter into a mold with a sponge cake bottom.
10. Steam the middle and lower layers for 140 degrees 100 minutes, and adjust the temperature to 160 degrees for coloring in the last 5 minutes.