成品: 直徑 16cm圓模 (1個)16cm dia round cake mold (1pcs)難度: 高級 High difficult Level制作時間: 1小時 Cooking time: 1 hour 材料 - Ingredients: 250g奶油乳酪cream cheese6隻(pcs) 蛋黃egg yolk70g 白砂糖 white Sugar60g 無鹽牛油/奶油 butter100ml 牛奶milk15g 檸檬汁lemon juice5g 檸檬皮lemon zest60g 低筋麵粉 cake flour20g 粟粉corn flour1g鹽 Salt 6隻(pcs) 蛋白 egg white1g 白醋white vinegar70g 白砂糖 white Sugar新手必先看影片!! 1. 先融化牛油/奶油，加入檸檬皮。Melt the butter, and add the lemon zest in. 2. 奶油乳酪加入白砂糖，隔水加熱融化。慢慢加入蛋黃，混合直至順滑。加入融化牛油/奶油、牛奶、檸檬汁，混合。倒入粉類中，慢慢混合，確定無粒狀。Mix the cream cheese with white sugar. Whisk it until smooth over a warm water bath. Mix with the egg yolk slowly. Add the melted butter, milk, and lemon juice, and mix. Pour the mixture into the flour and mix.Make sure it is no lumps. 3. 蛋白加入白醋、白砂糖，打發至出現”8字紋”即可。和麵糊以摺疊形式，分3次混合。倒入模具中。Whip the egg white with vinegar and sugar. Whip it to semi-texture. Fold the egg white with batter 1/3 at atime. Pour the batter into the mould. 4. 焗爐預熱至200’C。把蛋糕模具放在托盤中。倒入熱水在托盤上，為蛋糕模具的1/3位置。Preheat the oven to 200’C. Put the mold on the tray. And pour the hot water on the tray, 1/3 of the mold. 5. 蛋糕入爐後，轉為(無風) 170-180’C 焗14-18分鐘。然後降為(無風) 140-150’C焗12分鐘。關火，焗20分鐘。關火(開小門縫)，休息10分鐘。*溫度為指標只而，每個焗爐不同，溫度不同。Then turn to 140-150'C (no fan force) and bake 12min. Turn off the fire, and bake 20min. Turn off and open the door slightly, rest 10mins. *The temperature is a guideline only. Thedifferent oven may have different temperatures. 6. 放涼 除模。蛋糕可即時食用，或放雪櫃一天後食用。兩者口感有所分別。Cool down and remove the mold. Enjoy the cake immediately, or keep it in the fridge for 1 day. The texture is different. 完成 Finished
