轻乳酪杯子蛋糕 Cotton Cheese Cupcake

 水浴法👉🏻口感细腻轻盈的棉花乳酪杯子蛋糕盒，亲子活动算非常顺利，有些许回缩，基本上不开裂，虽然貌不惊人但是口感真的绵密柔软😋冷藏2-3小时后食用最佳。Water bath👉🏻Fluffy and light cream cheese cupcakes, a timeless recipe that kids love always, fail proof even 1st trying together with 6 years old little one. Refrigerated for 2-3 hours before eating will has a premium taste. 

整粒蛋糕食谱👇👇👇

棉花乳酪蛋糕 Cotton Cheese Cake 

蜜糖柠檬奶酪芝士蛋糕 Honey Lemon Cheese Cake 

 轻乳酪杯子蛋糕 

{材料A} 奶油乳酪250克，牛奶130毫升，玉米油50克，蛋黄5个。 

{材料B} 低筋面粉40克（过筛），玉米淀粉20克（过筛），盐½茶匙。 

{材料C} 蛋白5个，幼糖60克，柠檬汁½茶匙。 

{做法} 

1. 将材料A（除了蛋黄）隔水煮溶后，用手搅拌器把一个个加入的蛋黄拌均匀。 

2. 然后，筛入材料B搅拌至无颗粒状，过筛后放入冰箱冷藏备用。 

3. 准备搅打材料C，中速将鸡蛋白打出一些泡泡后加入柠檬汁搅拌30秒后加入第一次幼糖，搅拌至出现纹路后加入第二次幼糖继续搅拌至出现很明显的纹路加入最后的幼糖（幼糖分三次加入），打至中湿性发泡即可（提起有弯钩，倒转过来蛋白不会掉下）。 

4. 将一半的蛋白霜拌入蛋黄乳酪糊里，上下翻拌均匀后，倒回在另一半的蛋白霜内继续翻拌混合均匀，不可划圈哦。 

5. 把拌好的蛋糕糊倒入杯子蛋糕的纸杯中，大力震几下消消大气泡后准备烤。 

6. 预热烤箱150°C， 烤35-45分钟左右。（烤箱温度得自行拿捏哦!) 

7. 让蛋糕在烤箱门微开的状态闷上10分钟, 出炉待冷后放入冰箱冷藏2-3小时后再食用味道更好。 

***记得预热烤箱前先在烤箱底层倒入适量的清水哦！ 

 Cotton Cheese Cupcakes 

{Ingredients A} Cream cheese 250g, milk 130g, corn oil 50g, egg yolks 5pcs. 

{Ingredients B} Cake flour 40g(sifted), corn starch 20g(sifted), salt ½ tsp. 

{Ingredients C} Egg white 5 pcs, castor sugar 60g, lemon juice ½ tsp. 

{Directions} 

1. Melting all ingredients A over a double boiler, add in egg yolk 1 by 1 each time to mix it well. 

2. Then, sift in ingredients B and mix until the flour is fully combined, sifting the batter and keep refrigerated. 

3. Whisk ingredients C-whisk egg whites till got bubbles add in lemon juice to beat for 30 seconds, divide the sugar to 3 portions, add 1 each time to whisk until medium peaks is formed. 

4. Add 1/2 of the egg whites mixture in egg yolk cheese batter, mix in 1 direction by fold it through up&down style, once well combine pour it back on top of the leftover egg white mixture to whisk until fully combined. 

5. Follow by pouring the batter into the paper cups, knock out the big bubbles and get ready to bake. 

6. Pre-heated oven 150°C, bake for 35-45mins. (Oven temperature adjust accordingly.) 

7. Leave to cool in oven with door ajar for about 10mins as sudden changes in temperature may cause the cake to cool too quickly and collapse, refrigerate for 2-3 hours before eating will has a better taste. ***Before preheat the oven, pour in right amount of water at the bottom of oven, to create a sauna effect but will not add dampness to the cake through water bath baking.

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