1. Cream cheese with milk insulated water and whipped until the cheese melts and has no particles
2. Cream cheese with milk insulated water and whipped until the cheese melts and has no particles
3. Add 30 grams of sugar, salt, and corn oil to the egg yolk, and stir evenly by hand
4. Add 30 grams of sugar, salt, and corn oil to the egg yolk, and stir evenly by hand
5. Mix the egg yolk paste and cheese paste and mix well
6. Sift in low-gluten flour and mix well
7. Sift in low-gluten flour and mix well
8. Egg whites with a few drops of lemon juice
9. Add sugar in three times and beat until dry foaming
10. Take a spoonful of meringue and add it to the cheese paste, stir evenly with a spatula
11. Pour into the remaining meringue and stir evenly
12. Pour into the mold, 170 degrees, up and down, 45 minutes
13. Pour into the mold, 170 degrees, up and down, 45 minutes
14. Out of the oven inverted, demoulded after cooling
15. Out of the oven inverted, demoulded after cooling
16. Cut pieces
