百分百零失败的日式乳酪奶贝，比普通Cheese cake美味一百倍，入口即化巨好吃｜Chilled Cream Cheese Chiffon Cake，melts in the mouth

如果你还在用奶油奶酪做奶酪蛋糕，那你就out了。试试这款日式乳酪奶贝，制作十分简单，百分百零失败，超级柔软绵密，入口即化，真的巨好吃。

配方 ☘️ 日式乳酪奶贝（可以制作8个）
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🍀乳酪戚风蛋糕
大号鸡蛋4个（65克/个,连壳）
低筋面粉 80克
奶油奶酪 (软化)100克
温牛奶 70克
植物油 50克
细砂糖 70克
柠檬汁 少量

🍀奶酪馅
奶油奶酪 100克
奶油 125克
糖粉 20克

🍀奶粉适量

☘️ 预热烤箱155C/310F； 155C/310F.烤20分钟， 调高至165C/330F烤13-15分钟
请根据自家烤箱情况，调整烤箱温度和时间

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Chilled Cream Cheese Chiffon Cake, melt in the mouth

Recipe ☘️ Chilled Cream Cheese Chiffon Cake (can make 8 pcs)
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🍀 Cream Cheese Chiffon Cake
4 Large eggs (65g /each with shell)
Cake flour 80g
Cream cheese (softened) 100g
Warm Milk 70g
Vegetable oil 50g
Caster sugar 70g
Lemon juice

🍀 Cream cheese filling
Cream cheese 100g
Cream 125g
Icing sugar 20g

🍀 Milk powder

☘️ Preheat oven to 155C/310F; Bake at 155C/310F.for 20 mins. Adjust to 165C/330F for 13-15 mins
Please adjust the baking time & temperature according to the oven you use.

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Видео 百分百零失败的日式乳酪奶贝，比普通Cheese cake美味一百倍，入口即化巨好吃｜Chilled Cream Cheese Chiffon Cake，melts in the mouth канала 萨姐的南腔北调Lisa's Kitchen