material

Cheese, milk and cream are put into a pot and heated and stirred in water;

Stir until the cheese is not granular;

Add egg yolk in three times and mix well;

Sift in low flour and corn flour, stir, heat to about 65 degrees while stirring, and take out the pot (visually, the cheese paste is thick). Stir again and again for half a minute, cover with a wet cloth and prepare to beat the egg whites.

Start to beat the protein. The protein should be taken from refrigerated eggs, and the protein at low temperature is more delicate. Add a few drops of lemon juice to the egg whites and beat them at medium speed until they are coarse.

White sugar is added to the protein twice, the first time it is suggested to add it when the foam is coarse, and the second time it is suggested to add it when the foam becomes fine;

Just beat the protein until it is wet and foamed, as shown in the following figure. When the egg beater is lifted, the protein presents an upside-down triangle;

Add 1/2 protein cream into the yolk cheese paste, turn the bottom and mix well;

Mix with the rest of the protein, turn the bottom and mix well;

The batter mixed well is fine and smooth;

Into a 6-inch removable bottom or solid mold, if you use a removable bottom, you need to wrap tin foil; It is suggested that the inner wall of the movable bottom die should be coated with butter, and the bottom and sides should be coated with oil paper. I have tried many times without paper, and there is no problem;

Put it into a preheated oven, 145 degrees for 60 minutes. Water bath method, use a deep baking tray, and fill it with water. The water height is preferably 1/3 of the mold height.

There will be some small cracks on the surface, which is nothing, right, or you can lower the temperature and bake for a long time, which is estimated to be more perfect;

Bake it, take it out, air it for 3 minutes, and you will find that the cake is slightly retracted and the edge is separated. At this time, you can demould it.