1. Cheese, butter, 30 grams of white sugar are put together in a container to insulate the water to soften
2. The yolk and the protein are separated, and the yolk should be poured into the cheese while stirring
3. Pour the milk and stir well
4. Sift the low-gluten flour into the cheese paste and stir until no particles are smooth
5. Add sugar to the egg whites three times and beat until the egg whites are undercut and won't fall off
6. Prepare sweet potato paste and sweet potato diced
7. Add the cheese paste to the egg whites and mix well
8. Cover the bottom of the mold with tin foil, pour the sweet potato paste into the cake batter, mix well, pour it into the mold, and sprinkle the sweet potato diced
9. Water bath method, the oven is preheated at 160 degrees and the middle layer is baked for 10 minutes and then at 130 degrees for 50 minutes. Don't rush to take it out. When the time is up, let it cool in the oven for about 1 hour before taking it out. Remove the mold and put it in the refrigerator for 4 hours. The above is edible
10. Finished product
11. Finished product
