1. The cream cheese is softened in advance and stirred until it is fine (you can stir in insulated water, but the time is not suitable for too long).
2. Add 16g of fine sugar to the egg yolk and mix well, then add low-gluten flour and mix until there is no dry powder.
3. Put whipped cream, milk, and butter in a small milk pot and cook until bubbling.
4. While stirring the egg yolk paste, add the cooked cream mixture (don't forget to stir, otherwise it will turn into egg drop soup).
5. Pour into the milk pan and return to the stove to re-cook.
6. Cook until it becomes sticky.
7. Pour into the cheese and stir well.
8. Squeeze 10g lemon juice and 5g rum, mix well.
9. Add 45g of granulated sugar to the egg whites and beat until long hooks appear.
10. Mix the whipped egg whites and cheese paste evenly.
11. If you want to make different flavors, you can add matcha powder, cocoa powder, mango powder, strawberry powder, etc.
12. For strawberry flavor, you need to add a drop of red velvet liquid for toning.
13. Put the cheese paste into the piping bag.
14. The cake is pressed into shape with a mold.
15. Put the cake slices in the mold and put the jam.
16. Squeeze the cheese paste.
17. Preheat the oven in advance, bake in a water bath, and fire up and down at 130 degrees for 30 minutes.
18. Sweep on the mirror pectin.
19. Finally, sprinkle the corresponding fruit and vegetable powder on the surface.
Tips:1. The egg whites should not be over-spoiled, otherwise cracks will easily appear.
2. If you want the surface of the half-cooked cheese to not crack, you can add cold water to the baking tray during the baking process.
3. Remember to put the rim in the middle of the mold to make it easy to take out the cake.
