1. Cut cream cheese into small pieces, add milk, heat in water, and stir until smooth and no particles
2. Add whipped cream or butter and mix well
3. Separate the egg white and egg yolk, add the egg yolk twice, and mix well
4. Sift low flour. Put it in twice and stir at low speed to avoid particles and ribs. It is better to pass through a sieve.
5. Add a few drops of lemon juice to the egg whites, then add sugar to beat them in three times, and get wet foaming. The egg whites are too hard and easy to crack
6. Mix part of the egg white with the batter evenly, then pour it into the egg white bowl, remember to cut and mix, do not stir, to avoid defoaming
7. At this time, the oven begins to preheat, and the bottom baking tray is put in water, and the oven is 140 degrees. Cut the greased paper in advance, spread it in an 8-inch mold, pour the batter, and drop it a few times until the surface is flat.
8. Put it in the oven, the temperature needs to be adjusted according to your own oven, too high and easy to crack. In the first half, half an hour, bake until slightly bulging, and after the surface is a little colored, cool to 120 degrees, bake for another half an hour, then simmer in the oven for half an hour, let it cool naturally, so that it will not deform
9. After cooling, if you don’t eat in a hurry, put it in the refrigerator for a better taste
10. Delicate, sweet, rich cheese flavor.
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