蝶豆花焦香芝士蛋糕 Blue pea burnt cheese cake
- Prep Time
- Cook Time
- Type
- View
Blue pea burnt cheese cake
蝶豆花焦香芝士蛋糕
500g cream cheese
300ml whipping cream
120g caster sugar
3 eggs
1/2 tsp vanilla extract
15g corn flour
3 tbsp bionutricia butterfly pea blue extract (more if u prefer a darker tone)
2 tbsp milk
1 tbsp lemon juice optional
材料：
奶油奶酪500克，鲜奶油300毫升，幼糖120克，蛋3粒，香草味香精1/2茶匙、粟粉15克，蝶豆花天然植物萃取精华液3汤匙（如果要颜色更鲜明可加多）牛奶2汤匙、柠檬汁1汤匙（随意）
做法：
1.将奶油奶酪放入搅拌器拌打至滑，加入糖粉，继续打1-2分钟至香滑。
2.加入香草味香精，逐步加入鸡蛋，继续打至均匀。
3.加入鲜奶油搅拌1分钟，加入粟粉，继续打30秒。
4.将糊料分成2分，其中一份加入蝶豆花天然植物萃取精华液。
5.另一分加入牛奶。
6.准备2个6寸烤盘，铺好烘焙纸。
7.将2种糊料交替的倒3-4汤匙的量入烤盘中间至完毕。
8.将烤盘放入预热至200C的烤箱内烤30分钟至焦黄。待冷后即可收入冰箱。
Method
1. Beat cream cheese will smooth and then add in sugar. Continue to beat for 1-2 minutes till creamy.
2. Add in vanilla extract. Then stream in eggs one at a time. Continue to beat till all are well combined.
3. Pour in cream and beat for 1 minute. Toss in corn flour and lastly beat for another 30 seconds.
4. Divide batter into 2 portions. Add in blue pea extract into one portion. Mix well.
5. Add milk into the other portion
6. Prepare a 6 inch bake pan with parchment paper lined above the rim.
7. Using a jug or pourer to rotate 2 colours into the centre of the pan. Pour about 3 – 4 tbsp of each color in the centre, creating a layered lines effect. Finish up all the batter
8. Bake in a preheated oven of 200c for 30 minutes till dark brown. Let it to cool before refrigeration overnight.
