4, butter
x 50g, water x 100ml, eggs x 3 (separate the egg white and egg yolk), castor sugar x 50g, lemon juices few drops, cake flour x 50g (sifted)
1. Melt
cheddar cheese, butter and water over a double boiler.
2. Add
in egg yolk 1 by 1 each time to mix it well.
3. Fold
in cake flour and mix well. (Sifted if got big bubbles
4. Whisk
egg whites with lemon juices until got bubbles, separated the sugar to 3 portions and add in 1 portion each time to whisk until soft peaks form.
5. Then,
add egg white
6. Pour
the cake mixture into the cup cake molds, bake in a water bath for 15
I bookmarked this Cheddarcheese cake recipe long time ago. The light and cotton soft texture is quite similar to Japanese souffle cheesecake, so delicious
The recipe is adapted from Richard Goh’s cookbook ‘Fantastic Cheesecakes’ with slight adjustment. This Cheddarcheese chiffon cake was quite a popular cake in blogoshere few years ago
The water bath method was what her recipe stated for but since the big cake occupied a huge part of the baking tray while leaving no space for the smaller cake mould to fit it, thereby I simply place the smaller cake pan on on middle lower rack of the oven rack and bake normally
the chocolate at the surface of the cup cake. Spoon into paper cups until 80% full. 上个星期六大老板接到一个客户的来电，必须要回公司，刚好当时我们准备出门，结果我和小老板就随着大老板到公司去。大老板公司附近有间烘焙店，所以我顺理成章就带着小老板去逛烘培店。
My Little Cupcakes) hosted by Fion (XuanHom's Mon Kitchen Diary). Get the carrot walnut cupcake recipe here, I make half recipe, bake with air fryer at 160 degree for 25 minutes
Last week, I used the SunMoon fruit cups to make the Mixed Fruits Swiss Roll, this week I have used the second variant of these fruit cups to make some healthy Peach Cheese Tarts
Comments
Log in or Register to write a comment.