2, auxiliary ingredients: lemon juice moderate.
3, practice:
(1) first weigh all the ingredients, the pot filled with water heating.
(2) Cream cheese heated over water, while stirring with a whisk.
(3) Melt until smooth.
(4) Separate the egg whites and yolks. Put the egg whites in the refrigerator and set aside. Add the yolks to the cream cheese in three batches, stirring as you go, adding the next one after the previous one is well blended.
(5) Add milk to the cheese paste and stir gently to combine.
(6) Heat the butter over water to form a liquid.
(7) Slowly add it to the cheese batter along the whisk and stir gently to combine.
(8) Sift in the low gluten flour.
(9) Using a whisk, make a zigzag motion to blend in the flour.
(10) Remove the chilled egg whites and add a splash of lemon juice.
(11) Add sugar in three batches and beat the egg whites until wet peaks form.
(12) Add one-third of the whipped egg whites to the cream cheese batter and mix well.
(13) Pour the whipped cream back into the remaining two-thirds of the egg whites.
(14) Toss well.
(15) Grease the molds with butter and pour in the prepared cheese mixture, shaking the pan once.
(16) Place the molds on a baking sheet with hot water. Place the mold in a preheated 130 degree oven and bake for about 60 minutes.