日式舒芙蕾芝士蛋糕(附食譜) | Japanese Souffle Cheese Cake Recipe

舒芙蕾蛋糕是中世紀誕生的法國著名甜點，也叫法式蛋奶酥。正宗的法國舒芙蕾在濕潤軟滑的質地中，帶著超級鬆軟的口感，還有砂糖顆粒微脆的咬感，趁熱舀一勺放進嘴裡，蛋糕似有若無地融化在嘴裡，甜入了心裏，只留下暖暖蛋香的虛無縹緲，堪稱最有夢幻感的經典甜點。剛烤好的舒芙蕾要儘快吃，否則很快就會塌下去，所以法國有句名言：“是客人等舒芙蕾，而不是舒芙蕾等客人。”這個加了芝士的舒芙蕾，組織更細膩更濕潤，每一口都是充滿著浪漫的味道。
Souffle cake is a famous French dessert born in the Middle Ages, also called French Souffle. The authentic French Souffle has a super soft texture in the moist and smooth texture, and a bite of sugar granules. While hot, scoop a spoonful into the mouth, and the cake seems to melt indiscriminately in the mouth. Sweetness enters the heart, leaving only the warm and fragrant egg fragrance, which is the most dreamlike classic dessert. The freshly baked Souffle should be eaten ASAP, otherwise it will soon collapse, so there is a famous saying in France: "It is the guests waiting for Souffle, not Souffle waiting for guests." This Souffle with cream cheese, taste is more delicate and moist, every A bite is full of romance.

成份：（6寸方形蛋糕模或8寸圓蛋糕模）
250g奶油芝士
25g無鹽牛油
60g牛奶
4個蛋黃
50g低筋麵粉
10g玉米澱粉
4個蛋白
65g糖
1/4茶匙檸檬汁

溫水浴（約45℃/113ºF），在預熱110℃（230ºF）烤爐内(底層)烤60分鐘
升高爐溫到160℃（320ºF）烤15分鐘

Recipe：（6inch square cake pan or 8inch round cake pan)
250g cream cheese
25g unsalted butter
60g milk
4 egg yolks
50g pastry flour
10g cornstarch
4 egg whites
65g sugar
1/4 tsp lemon juice

Warm water (about 45℃/113ºF)bath, bake in oven(bottom) preheated to 110℃ （230ºF）for 60 min
Rise temperature to 160℃（320ºF） for 15 min

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