1. Get all the materials
2. Separate the egg whites and egg yolks. The egg white basin needs to be free of water and oil. The egg whites can be placed in the refrigerator to soften the cream cheese at room temperature. Use a whisk to beat the cream cheese. Add two egg yolks in portions and beat them smoothly.
3. Slowly add a small amount of milk and continue to beat
4. Sift in low flour and cornstarch, and mix well
5. Avoid excessive mixing, otherwise there will be small lumps, you can sift the flour 1-2 times
6. Take out the refrigerated egg whites, add granulated sugar several times to beat
7. Stir to the soft big hook, preheat the oven to 100 degrees for 10 minutes
8. Take one third of the meringue into the cheese paste and stir up and down with a spatula
9. Then add one third of the meringue and mix, and finally pour it back into the meringue container and mix evenly
10. Baking is using a water bath method, put a small steaming rack in the baking tray, and put on the mold, so that no water seeps, you can also add a few layers of tin foil to the movable bottom mold, and put it in the oven at 100 degrees for 50 minutes
11. After baking, simmer in the oven until it cools naturally, rushing out of the oven can easily cause shrinkage; the temperature can be increased in the last few minutes, and the temperature can be increased at about 180 degrees for 5-10 minutes and then demoulded and refrigerated. The taste of refrigeration is better.
