1. Separate the egg whites and yolks, and put them in a container respectively. Put the cheese, cheese, butter, and 30 grams of sugar in a larger stainless steel basin and heat it with water until it is almost melted.
2. Add pure milk to the cheese paste and stir until it is smooth and almost particle-free
3. Pour the egg yolk liquid while stirring and mix well
4. Sift the corn starch into the cheese paste (the starch can be added or not), and mix well
5. The remaining 60g of white sugar is poured into the egg whites in three times and beaten until the egg whites have obvious lines and the undercuts will not fall off. (It is recommended that when you beat the egg whites, the eggs used should not be taken out of the refrigerator, but taken out of the refrigerator. I can’t afford the egg whites, I have tried it several times)
6. Put the whipped egg whites into the cheese batter three times and stir evenly. At this time, preheat the oven at 160 degrees for 10 minutes. Cover the bottom of the 8-inch cake mold with tin foil. Pour the cheese batter into the mold for a few times and give bubbles.
7. Preheat the oven well, use the water bath method, fill the baking tray with water, put the cake mold in the baking tray, and place the middle layer of the oven at 160 degrees for 10 minutes. After the surface of the cake is colored, change it to 130 degrees and bake for 50 minutes. Do not rush the baked cake out of the oven. Use chopsticks to open a small gap in the oven door. Let the cake cool naturally in the oven for about 1 hour before taking it out of the mold. The cake will shrink a bit
8. Put it in the refrigerator for more than 4 hours, I put it overnight, the taste is endless
Tips:Do not use the eggs in the refrigerator to make cakes. After the eggs are placed in the refrigerator, the egg whites will easily melt into water.
