1. The cream cheese is softened in water, press it with a spatula until there is no graininess; slowly add the milk to the cream cheese, whipping evenly with a single stroke (if the cream cheese is agglomerated, use a cooking stick to beat it evenly), set aside
2. Add 12 grams of granulated sugar to the egg yolk, and beat the egg yolk at high speed with a whisk until the volume is enlarged, the color becomes lighter, and the texture is fluffy.
3. Add corn oil to the egg yolk paste of step 2 and beat evenly with a single tap; add the mixture of step 1 and mix well
4. Mix low powder, salt, and baking powder through a sieve, sieve into the mixture of step 3, stir with a spatula until there are no powder particles, and set aside
5. Place the egg whites in a clean container with no oil and water, add a few drops of lemon juice; add the remaining fine sugar to the egg whites three times, and whip the egg whites to a soft hook shape with long horns
6. Take 1/3 of the meringue and the mixture of step 4 and stir evenly; add the remaining meringue in two parts, and stir evenly with the mixture
7. Take out an appropriate amount of batter, add bamboo charcoal powder and mix well
8. Divide the bamboo charcoal powder batter in step 7 into several portions, alternately pour the original color batter into the mold, shake the mold lightly to shake out excess bubbles, and put it into the preheated oven; insert a baking pan into the bottom of the oven and place it about one finger deep Hot water, bake at 160 degrees for about 35 minutes
Tips:The egg whites are placed in a clean container without oil and water, and the egg whites are sent to the shape of a soft hook with long horns.
