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蝶豆花焦香芝士蛋糕 Blue pea burnt cheese cake 

蝶豆花焦香芝士蛋糕 Blue pea burnt cheese cake 

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。

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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.

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