一連幾天假期,又怎會不開爐呢?首先是焗瑪德琳小蛋糕,這是它們焗了幾分鐘漲卜卜的模樣。十分鐘左右後出爐的樣子,牛油下過多,超甜。
同樣地是易做的焗芝士蛋糕,隔夜把cream cheese 從雪櫃取出解凍,第二朝就會變得軟身,很容易地打至cream 狀,只是焗完後要待上數小時讓它慢慢冷卻,給果最後剩下最後一件才記得影相。放入雪櫃雪凍食口感更好。
我是用現成的焦糖醬,CitySuper 有售,按平常的cake mix 做法,慢慢地加入焦糖醬打好,焗二十分鐘便ok 了。
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