牛油乳酪蛋糕 8寸方模

Butter Cream Cheese Cake (8-inch square pan)

材料 Ingredients

無鹽牛油 250g

奶油芝士 250g

細砂糖 200g

雞蛋 5個

鮮奶 80ml

香草精 1茶匙

低筋麵粉 210g

泡打粉 1.5茶匙

鹽 0.25茶匙

Unsalted butter 250g

Cream cheese 250g

Caster sugar 200g

Eggs 5

Fresh milk 80ml

Vanilla extract 1 tsp

Cake flour 210g

Baking powder 1.5 tsp

Salt 0.25 tsp

製作步驟 Steps

1️⃣   烤箱預熱至 160°C，8寸方形烤模塗油並鋪上烘焙紙。

Preheat oven to 160°C, grease and line the 8-inch square baking pan.

2️⃣   將牛油、奶油芝士與糖打發 5-7 分鐘至輕盈蓬鬆。

Beat butter, cream cheese, and sugar for 5-7 minutes until light and fluffy.

3️⃣   雞蛋逐個加入，每次用低速攪打至完全融合。

Add eggs one by one, beating well at low speed after each addition.

4️⃣   過篩粉類與鮮奶交替加入，低速拌至剛好無乾粉。

Alternately add sifted dry ingredients and milk, mix until just combined.

5️⃣  以 160°C 烘烤 55-65 分鐘，至牙籤插入中心不粘黏。

Bake at 160°C for 55-65 minutes until a toothpick inserted comes out clean.

6️⃣   出爐後靜置 10 分鐘，脫模移至晾網完全冷卻。

Cool in pan for 10 minutes, unmold and cool completely on a wire rack.