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#開啟CC字幕 #不用打發的蛋糕 #0失敗
English recipes are below the information bar
正統西班牙的巴斯克,中間會有半熟的起司糊流出來,這種半熟狀態更吃得出乳酪的香~
但不少朋友們以為沒有烤熟,也有很多朋友想吃比較緊緻綿密一點的口感,所以這次配方有做調整,整體會比較凝固唷~先前的食譜是鮮奶油版本,這次換成鮮奶版本比較健康.
😊材料有
奶油乳酪250g
細砂糖60g
全蛋160g(約3顆蛋)
鮮奶200g
香草精1g(可以不加)
低筋麵粉20g
😃作法:
1.奶油乳酪先室溫軟化後,攪拌棒打到滑順。
(如果不好操作,可以放微波爐轉個15秒)
2.細砂糖分2次加入,打到滑順,感覺不到砂糖顆粒。
3.全蛋分三次加入,攪拌均勻。
4.加入香草精、鮮奶,攪拌均勻。
5.低筋麵粉過篩加入,攪拌均勻。
6.蛋糕糊過篩.
7.六吋分離式蛋糕模鋪上烘焙紙,把麵糊倒入,震個三下,並把表面大氣泡用掉。
🙂烤箱烤程~
預熱:220度10分鐘
烤程:220度20-23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😋
刀子直火加熱過再切,蛋糕的切面會很漂亮~
Ingredients:(6-inch round pan)
250g cream cheese
60g suger
160g egg
1g vanilla extract
200g milk
20g cake flour
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 eggs in three portions and mix well.
4. Add vanilla extract, milk, and mix well.
5. Add cake flour through the sieve and mix well.
6.Sieve
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 220°C for 10 minutes
Baking 220°C for 20~23 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:Iphone X
編輯軟體:小影、黃油相機
烤箱:smeg 15年老爺烤箱
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