1. Cut cream cheese and butter into small pieces, heat over water and stir smoothly
2. Add the egg yolks one by one, stirring for each addition.
3. Add milk
4. Sift in low-gluten flour and cornstarch.
5. Stir up and down evenly until there are no particles.
6. Add fine sugar in the egg white bowl and beat with a whisk at low speed until thick
7. Add a few drops of lemon juice.
8. Continue to beat until the eggbeater has a small hook
9. Take 1/3 of the egg whites into the egg yolk paste and use a spatula to cut and mix evenly
10. Pour the egg yolk paste back into the egg white bowl.
11. Cut up and down evenly
12. Spread oil paper of the same size on the solid bottom mold, pour the egg batter into the mold
13. Shake a few times to remove big bubbles
14. In the lower and middle level of the oven, pour half of the water into the baking pan, and put the mold in the baking pan. Fire up and down at 140 degrees for 40 minutes.
15. The baked cakes are laid flat and cut into pieces after cooling. The taste is better after refrigeration. Do not cool down.
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