1. Prepare materials

2. Cream cheese+whipped cream+yogurt, keep warm and beat well without particles.

3. Separate the egg yolk and protein, add 4 egg yolks and stir well.

4. Add low-gluten flour and stir manually until smooth. Put it in the refrigerator for half an hour.

5. Beat the egg whites evenly and add sugar three times.

6. Egg white+sugar until it can be pulled out.

7. Take out the 8-inch movable baking tray and wrap it in tin foil. The movable plate in the tray also needs to be wrapped It is suggested that the leaking position should also be wrapped with tin foil, and the effect will be better (I didn't wrap the hollow position this time). After wrapping, the inner wall is coated with a layer of oil for demoulding.

8. Take the cheese paste out of the refrigerator at this time.

9. Add one third of the protein for the first time and stir it up and down with a scraper. Can't turn around.

10. Add all the egg whites for the second time and stir them up and down with a scraper.

1 1. Uniform mixing effect

12. Put the cake paste into an 8-inch movable tray.

13. Put a baking tray and add 3 cm of water to it.

14. My measurement is not very accurate. Almost to the edge.

15. Put it in the preheated oven. Upper and lower tubes 160 degrees, put the bottom layer, bake 1 hour or so.

16. The cake does not flow when it is taken out, indicating that it is ripe.

17. Natural cooling

18. demoulding

19. Refrigerate for 4 hours.