1. Melt the milk cheese and put it in an egg beater, add milk, 20 grams of caster sugar and a few drops of lemon juice and beat until smooth.
2. Add the melted butter and stir well.
3. Add 3 egg yolks in three portions and beat until smooth. Sift in the flour and cornstarch and stir evenly and smoothly.
4. Add a few drops of lemon juice to the egg white, beat with an electric whisk until large bubbles, add 30 grams of fine sugar in three times, beat until wet and foamy.
5. Add the beaten egg whites into the milk egg yolk paste three times, and mix evenly.
6. Pour into the mold and place in the baking pan. A few shocks shook out bubbles.
7. Add 1-1.5 cm high hot water to the baking pan and bake at 160° for about 60 minutes. After the surface is colored, take it out and let it cool in the refrigerator.
Tips:The cream cheese is softened at room temperature. Do not stir for too long after adding the low powder.
