The cream is softened at room temperature, and a small amount of milk is added to the mixture to form a smooth, particle-free liquid.
The egg yolk is added to the sugar in 3 times to melt the sugar, and it is thick and whitish.
Add salad oil several times and mix well
Step 1 of the cream cheese liquid is all added and mix well
Low powder and salt are sieved 2 times before, and sieved again to step 4
Mix well and cover with wet cloth
The protein is separated from the ice water, and the sugar is added in three times, and the wet foaming state can be formed by pulling the hook and the pot.
Add a small amount of protein to step 6 and mix well with eggbeater, add some protein, mix well with a spatula, and then pour all the egg yolk paste back into the remaining protein and mix well.
Pour into the mold, light shock. 170 degrees for 40 minutes, reverse buckle for one night release
Preheating at 175 degrees, baking at 170 degrees for about 40 minutes