Name: 双重芝士古早蛋糕, 不开裂不回缩 Double Cheese Castella Cake/Japanese Cotton Cake, super soft & moist | Videos | Gan Jing World
Uploaded: 2023-12-10T16:08:51.603Z
Duration: 6 min 53 s

萨姐的南腔北调Lisa's Kitchen

https://video4-us-east.cloudokyo.cloud/video/v6/43/e5/c1/43e5c1d1-2d51-4232-b689-723d812cd307/master.m3u8

#castellacake #古早蛋糕 #芝士古早蛋糕   
双重芝士古早蛋糕，带着双重的芝士口味，绵密松软，入口即化, 不开裂不回缩 视频里也会说一下如何避免古早蛋糕开裂和回缩的情况。

🍞原料
☘️此配方可制作1个大约7寸大的古早蛋糕
5个大号鸡蛋（60-65克/个连壳重量）
奶油奶酪 125克
低筋面粉  80克
牛奶  60克
细砂糖 75克
植物油 60克
香草精华 1茶匙
柠檬汁少许
车达芝士片 4片

☘️**预热烤箱135-140C/275-285F
**135-140C/275-285F烤60分钟，调高至145C/295F烤10分钟，155C/310F烤5分钟

☘️请根据您用的模具和自己烤箱来适当调整温度和时间。
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This Castella Cake with double cheese flavour melts in your mouth，the texture is much softer and moister. At the end of the video, I will talk about how to keep the cake from falling and cracking.

🍞INGREDIENTS
☘️This recipe is to make 1pc of 7-inch Castella cake
5 large eggs (60-65g each with shell)
Cream Cheese 125g
Cake flour 80g
Milk  60g
Caster sugar 75g
Vegetable oil  60g
Vanilla extract 1tsp
Lemon juice
Cheddar cheese 4 slices

☘️ ** Preheat oven to 135-140C/275-285F
**Bake at 135-140C/275-285F for 60 mins, then turn to 145C/295F for 10 mins and 155C/310F for 5 more minutes

☘️ Please adjust the baking temperature and baking time according to the oven and the pan you use. 

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