2. Cream cheese, sugar, heat insulation material, water, smoothness, butter and hot water.
3. Add the egg yolk in four times, and add the next one after each beating. With rum.
4. Add yogurt and mix well. Add milk and stir well, then sift in low flour and starch. Stir until smooth and particle-free. Calm down.
5. Put the egg white into an oil-free and water-free basin to foam, and then add lemon juice until it is difficult to foam. The clockwise line in the basin has a pointed hook.
6. Take out the cheese paste from the refrigerator and add a touch of egg white. Remove from the bottom and mix well. Preheat the oven at 175 degrees for 5 minutes.
7. Add the protein for the second time and stir well. Do not stir the wreath clockwise.
8. Pour the cheese paste into the egg white bowl three times, and finally mix well.
9. Fine protein-free blocks can be put into an eight-inch integrated non-stick mold. Water bath method, the baking tray is heated with water, and the cake mold is placed three centimeters high.
10, upper and lower fires, middle and lower fires, 175 degrees for 25 minutes, 160 degrees for 40 minutes.
1 1. Bake, let stand for one hour, cool, and then take out the mold from the oven. If you don't eat at that time, you can put it in the refrigerator for more than 4 hours before eating.