Ingredients:
200g butter
200g cheese cream
5 egg yolk
3 egg whites
140g caster sugar
1 tbsp Emulsifier / Ovallette
125g Hong Kong flour / Cake flour / AP flour
1 tsp baking powder
50ml ice-cold water
Direction/Instruction:
- Grease the 7" square pan & lined the bottom with parchment paper.
- Preheat the oven to 220 deg C.
- In another bowl, whisk butter & cream cheese till light & fluffy. Set aside.
- In a stand mixer, beat eggs, sugar & ovallette on medium-high speed till double in volume; pale & fluffy.
- Then add in flour & ice-cold water alternately until well mixed.
- Add the butter mixture & mix well till combined.
- Bake 1st layer (120g ea) using "OVEN for 10 mins & press with a presser mold.
- For 2nd layer, use "GRILL" & bake for 6-9 mins or until golden brown. Continue to bake layer by layer in the same way until all the batter is used.
- The last layer change to "OVEN" (I use fan mode) & bake the entire cake for 15-20 mins or until the edges of the cake are dry.
- Remove from the oven. Leave to cool before slicing & serving.
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