1. Material preparation.
2. Spread oil and powder around the mold, and put a piece of greased paper on the bottom, set aside.
3. After taking the cream cheese, whipped cream, and yogurt out of the refrigerator, they are directly weighed and put into the cooking cup of the food processor, and beaten with the food processor to a smooth and particle-free state.
4. Separate the eggs.
5. Add two egg yolks to the beaten cheese paste and beat evenly with a whisk.
6. Sift the low-gluten flour into the cheese paste and mix well with a rubber spatula.
7. Stir until the flour and cheese paste are completely mixed, and put the stirred cheese paste in the refrigerator to chill.
8. Put a few drops of white vinegar or lemon juice in the egg whites, and beat them with an electric whisk until fish eyes. Add in caster sugar and beat in three times.
9. Until the egg whites are blown to the point where they are close to rigid foaming. (Do not hit hard foam)
10. Take the cheese paste out of the refrigerator. The cheese paste should be relatively thick at this time. Dig 1/3 of the egg whites into the cheese paste. Mix the egg whites and cheese paste with a rubber spatula. Pay attention to the method of mixing: stir up from the bottom. Never stir in circular motions.
11. After mixing the egg whites and cheese paste, pour them all back into the egg white bowl. Continue to mix the egg whites and cheese paste with a rubber spatula. Remember, don't stir in circular motions.
12. Pour the mixed cake batter into the cake mold.
13. Fill the bakeware with water, about 3cm in height. Put the cake mold in the baking tray (directly in the water), put the baking tray in the lower layer of the preheated oven, and bake for 1 hour to 70 minutes at 160 degrees. Until the skin is evenly colored, the cake is completely solidified, and when there is no flow feeling when pressed by hand, it can be out of the oven.
14. Appreciation of the finished product.
15. Appreciation of the finished product.
16. Appreciation of the finished product.
17. Appreciation of the finished product.
18. Appreciation of the finished product.
19. Appreciation of the finished product.
