1. All materials are ready. Put cream cheese in the basin, add 1 / 2 of the fresh milk, heat the cheese with water and mix well.
2. Take another basin, put in the yolk, add the remaining 1 / 2 boiled milk and mix well.
3. After the cream is melted in hot water, add in step 2 and mix well.
4. Sift the low flour and mix well. If there are small pimples, it will be easy to mix well after standing for a while.
5. Add the yolk paste of step 4 to the cheese paste of step 1 and mix well.
6. Beat the egg white with the electric beater. When the fish eye blister appears, add 1 / 3 of the fine sugar. Continue to beat until there are obvious lines. For the second time, add 1 / 3 of the fine sugar. When the lines are relatively fine, add the last 1 / 3 of the fine sugar. At the same time, add about 10 drops of lemon juice. Beat until the wet foam can pull out the hook.
7. Take 1 / 3 of the protein in step 6 and add it to the yolk paste in step 5, mix well, then add 1 / 3 of the protein, mix well again, then add the last 1 / 3 of the protein and mix well.
8. Lay baking paper on the bottom of the mold, pour in the cake paste in step 7 to 9 points full, put the mold into the baking tray, pour cold water into the baking tray about 1cm, put in the preheated oven and bake in hot water. Cover the extra cake paste with plastic wrap and refrigerate it.
9. About 3 minutes after being put out of the oven, take advantage of the hot demoulding, first turn it upside down to the bottom of the cake box, then turn it back to the bottom of the other cake box, make the baking face up, cool it, put the back cover on the back cover and refrigerate it for 4 hours, then the flavor will be better.