1. Put 20 grams of butter in a mixing bowl, and melt it in insulated water.
2. 100 grams of cream cheese insulated water, melt it with an electric whisk.
3. Add 100g of milk in portions and mix well.
4. Then add the melted butter and mix well.
5. Separate 5 eggs and egg whites and set aside.
6. Add 5 egg yolks one by one and mix well.
7. Put 40 grams of low-gluten flour that has been sieved and mix well.
8. Add 80 grams of fine sugar into the egg white and beat with an electric whisk until dry foaming.
9. Add 1/3 of the meringue to the batter and mix evenly.
10. Mix the batter slightly, then pour back the remaining meringue seeds, and mix well.
11. Use a 6-inch cake mold, spread greased paper on the periphery of the mold, wrap tin foil at the bottom, and pour the batter.
12. Add an appropriate amount of warm water to the baking tray.
13. Put it into the preheated oven, and bake the upper and lower tubes at 150 degrees for 50 minutes.
14. Dangdang ~ Meimei finished product.
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