切达芝士蛋糕（Cheddar cheese cake)
食材
- 蛋白(egg white) 3粒
- 蛋黄9egg yolk) 3粒
- 切达芝士(cheddar cheese) 60g
- 鲜奶(fresh milk) 50ml
- 幼糖(sugar) 50g
- 牛油(butter) 50g
- 低筋麵粉(cake flour) 50g
- 醋(vinegar) 1/4茶匙teasp
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1
切达芝士、鲜奶和牛油
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2
水熱后関火，隔熱水煮溶至滑 Melt milk, butter and sliced cheese using double-boiler method until thick. Remove it from double-boiler.
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3
加入蛋黃快速拌勻，待凉。 While keep stirring, add egg yolks, stir until well combined. Set a side.
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4
蛋白加醋后，將蛋白用電動打蛋器打到呈魚眼泡形狀時，分两次加入白糖漸漸加速至高速攪打。打蛋器停轉後能拉出彎曲下垂的尖角，轉中低速攪打，記得隨時停下來觀察蛋白狀態，至蛋白變硬、能拉出短小直立的尖角即可（尖角短小但微微彎曲也可以） Whisk egg whites,add vinegar until foamy, add in sugar and continue whisk until soft peak form.
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5
将一半的蛋白倒入芝士糊内，轻轻從下往上翻拌至均勻。 Take 1/3 of white eggs batter to the cheese mixture, mix well.
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6
筛入面粉然后轻轻從下往上翻拌至均勻。 shifted cake flour ,mix until well combined.
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7
将芝士 糊反倒进剩余的蛋白内，轻轻從下往上翻拌至均勻。 Then partially pour the cheese mixture to the remaining egg whites, mix until well combined.
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8
倒入抹了一層薄薄油的6寸模入烤箱下層，水浴法140度烤20分鐘，然後150度40-50分鐘，烤得差不多時，看表面會不會烤得太焦，如果是可用錫紙蓋表面防表面烤得太焦。根據自家烤箱酌情調整溫度或時間，沒烤透的話會回縮的，請一定要多試幾次找到烤透的溫度和時間。 Pour into 6” pan, wrapped outside with aluminum foil. - 140c Bake in water bath for 20minutes then turn to 150c bake for 40-50
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9
烤好立刻脱模，就不会收缩。待涼了較好吃。 Remove cake from the oven, and remove the cake from the mould immediately. - Set aside to cool.
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10
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