#氣炸鍋做蛋糕 #巴斯克乳酪蛋糕
English recipes are below the information bar
沒想到這醜醜的蛋糕，很好吃的說～
上面焦焦的有股焦糖的香味
緊接著乳酪的香氣隨之而來
質地介於輕乳酪跟重乳酪之間
口感綿密～
輕柔中帶有濃郁，搭上酸甜莓果醬，美味更升級，絲毫不膩口～
吃完真是唇齒留香啊～
而且作法超簡單，大家都來試試看👍
😊材料有
奶油乳酪250g
細砂糖80g
蛋黃1個
全蛋2個
鮮奶油170g
香草精0.5g（可以不加）
低筋麵粉6g
～蛋跟鮮奶油要在室溫回溫一下下
😃作法：
1.奶油乳酪先室溫軟化後，攪拌棒打到滑順。
2.細砂糖分2次加入，打到滑順，感覺不到砂糖顆粒。
3.加入蛋黃，攪拌均勻。
4.加入全蛋，攪拌均勻。
5.加入香草精、鮮奶油，攪拌均勻。
6.低筋麵粉過篩加入，攪拌均勻。
7.六吋分離式蛋糕模鋪上烘焙紙，把麵糊倒入，把表面大氣泡用掉。
🙂氣炸烤程～
預熱：200度10分鐘
烤程：180度18-21分鐘(視你想要的焦度)
烤完以後不用脫模，直接移到架上放涼，蓋上保鮮膜，冷藏8小時以後就可以享用囉😋
Ingredients：(6-inch round pan)
250g cream cheese
80g suger
15g yolk
105g egg
0.5g vanilla extract
170g whipping cream
6g cake flour
～Eggs and whipping cream should be warmed up at room temperature.
Step：
1. After the cream cheese is softened at room temperature, then stir to smooth.
2. The sugar is added twice, and stir to smooth does not feel the sugar particles.
3. Add the yolk and mix well.
4. Add whole eggs and mix well.
5. Add vanilla extract, whipping cream, and mix well.
6. Add cake flour through the sieve and mix well.
7.Place the baking paper on the 6-inch round pan, pour the batter and poke off large bubbles on the surface.
Bake：
Warm up 200°C for 10 minutes
Baking 180°C for 18~21 minutes
(Bake to the desired degree of burnting)
Enjoy time：
After roasting, do not demould, move directly to the rack to cool, cover with plastic wrap, and enjoy it after 8 hours of refrigerating.
㊗️大家試做成功❤️
攝影器材：GoPro Hero7 Black、Iphone X
編輯軟體：小影、黃油相機
氣炸鍋：飛樂 106
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