1. Brush the walls and bottom of the cake mold with butter and sprinkle a layer of flour to prevent sticking.
2. Put cream cheese, butter, 10 grams of sugar, milk in a bowl, and heat water.
3. Use a manual whisk to mix well and stir until it is combined.
4. Separate the egg whites and egg yolks, and put them into oil- and water-free bowls.
5. Add the egg yolks to the cream cheese paste several times, and add them again after each time.
6. Sift in low-gluten flour, cut and mix well, preheat the oven at 170 (preheat the hot water in the baking pan).
7. Add a few drops of white vinegar to the egg white, and add white sugar to the egg white three times.
8. Beat the egg whites until wet and foamy, and lift the whisk to show a big hook.
9. Dig one-third of the egg whites, soak in the egg yolk paste, cut and mix well.
10. Pour the egg yolk paste back into the egg white bubble, cut and mix well.
11. Pour it into the cake mold prepared in the first step and shake it a few times to produce large bubbles.
12. In the water bath method, put the cake mold on the grill, put the grill on the baking tray, fill the baking tray with water, bake at 170 degrees for 15 minutes, then turn to 150 degrees and bake for 45 minutes, if there is no color, turn to 170 degrees and bake for 5 minutes. Bored for 30 minutes, take it out without buckling.
13. After it is allowed to cool, put it in a fresh-keeping bag and put it in the refrigerator overnight or a day before eating it for a better taste.
