Cheese and melon butter cake
By CasandraRyan
After eating the cheese butter cup cake a while ago, I couldn't forget the faint cheese aroma of the butter. I always wanted to cook it again. I did it again a month later. The ingredients are still the same as last time, but this time I added more white melon kernels. I baked the cake and tried it myself. It was great... Enough nonsense! Come and try it yourself!
Recipe Recommendations
- fresh milk 4 tablespoons
- butter 250 grams
- cheese powder 250 grams
- Yunnila 1 tsp
- cocoa powder 1 tsp
- milk fragrance
- roast
- an hour
- ordinary
Steps for Cheese and melon butter cake
1
Prepare the materials:
2
Beat (A) evenly on slow speed, then beat on medium speed until loose.
3
Add the first egg and mix well. Each egg added must be beaten until evenly evenly.
4
Continue to beat until smooth and creamy.
5
Put the flour, double baking powder and cheese powder in a bowl and mix well.
6
Add (C) in 3 portions and mix well slowly.
7
Finally add fresh milk.
8
Mix well with Vanilla.
9
Beat until smooth and creamy.
10
Heat cocoa powder and coffee essence with water and mix well.
11
Leave some batter, add (10), and mix well.
12
Mix well and set aside.
13
Pour the remaining batter into a baking sheet and smooth out.
14
Pour the cocoa batter onto the original batter and smooth out. Add melon kernels on top.
15
Send into the oven and bake at 180 degrees for about 45 minutes. (Personal oven temperatures vary, pay attention to adjusting the temperature and time)
16
The finished picture @@ exudes the aroma of cream cheese.