How to make Japanese light cheese (cheese) cup cake

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  1.First we will all Materials are ready.Heat a pot of hot water, pour the cream cheese, butter and milk into a container and melt over the water.Looks a bit disgusting haha

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  2.It will be much more delicate once melted.Set aside to cool

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  3.Separate the egg yolk and protein

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  4. Let the melted cream cheese cool down until it is slightly warm., add the egg yolks in portions, one at a time and mix well before adding the next one.Stir in all the egg yolks and then add lemon juice, a little salt, and some vanilla extract for flavor (if you don’t have it, you can ignore it)

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  5.Sift the flour and cornstarch into the cheese paste and stir evenly

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  6.If you want the cake to be baked very delicately, you can sift the batter once or twice

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  7. Next we will beat the egg whites.Remember to put the egg whites into a clean container.Add the fine sugar in three batches and beat until warm and foamy (there are curved hooks when lifted)

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  8.Now we can preheat the oven to 160 degrees.Then add the beaten egg whites to the cheese paste in three batches, using a stirring technique

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  9.After mixing, divide evenly into cup cake molds, until it is seven to eight minutes full

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  10.Put a basin of hot water in the oven and place the cake on top of the hot water

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  11. Bake in the oven at 160 degrees for 45 minutes.Each oven temperature is different, bake until golden brown

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  12. Take out of the oven and let cool completely for at least three hours.Simple decoration (I used egg cream and strawberries, and then sifted a layer of powdered sugar on top)