Name: Mini UBE Cake
Uploaded: 2025-10-29T04:31:05.000Z

Preheat: 300°F (150°C) Ingredients 45g cake flour 5g ube powder 25g white chocolate 50g milk 38g unsalted butter 3 egg yolks 3 egg whites 25g sugar A few drops of lime juice (optional) Instructions Preheat oven to 300°F (150°C). Mix dry ingredients: Combine cake flour and ube powder. Make the base: In a small pot, heat white chocolate, milk, and butter over medium heat using a hot water bath. Stir until smooth and combined. Combine: Add the flour mixture into the chocolate mixture. Add yolks: Stir in egg yolks until smooth. Make meringue: Beat egg whites with sugar (and lime juice if you have) until stiff peaks. Fold: Add 1/3 of the meringue into the yolk mixture and mix gently. Then fold the yolk mixture back into the remaining 2/3 meringue until just combined. Prepare for baking: Pour batter into your cake mold. Place the mold in a larger baking pan with 2 cm of warm water (about 70°C). Bake: Bake 25 minutes at 300°F (150°C) Then reduce to 250°F (120°C) and bake 35 minutes more. Check: Insert a toothpick — if it comes out clean, it’s ready! Cool & enjoy! Soft, fluffy ube heaven 💜

Mini UBE Cake

预热：150°C (300°F)材料45克低筋面粉5克紫薯粉25克白巧克力50克牛奶38克无盐黄油3个蛋黄3个蛋白25克糖几滴青柠汁（可选）步骤将烤箱预热至150°C (300°F)。混合干性材料：将低筋面粉和紫薯粉混合。制作饼底：在一个小锅中，隔水加热白巧克力、牛奶和黄油。搅拌至顺滑均匀。混合：将面粉混合物加入巧克力混合物中。加入蛋黄：加入蛋黄，搅拌至顺滑。制作蛋白霜：将蛋白和糖（如果有青柠汁，也可以加入）打发至硬性发泡。翻拌：将1/3的蛋白霜加入蛋黄混合物中，轻轻搅拌均匀。然后将蛋黄混合物轻轻拌入剩余的2/3蛋白霜中，搅拌至完全融合。准备烘烤：将面糊倒入蛋糕模具。将模具放入一个更大的烤盘中，烤盘内倒入2厘米深的温水（约70°C）。烘烤：以150°C (300°F) 烘烤25分钟。然后将温度降至120°C (250°F)，继续烘烤35分钟。检查：插入牙签——如果牙签取出时干净，则表示蛋糕已烤熟！冷却后享用！柔软蓬松的紫薯天堂💜

迷你紫薯蛋糕

預熱：150°C (300°F)材料45克低筋麵粉5克紫薯粉25公克白巧克力50克牛奶38克無鹽奶油3個蛋黃3個蛋白25克糖幾滴青檸汁（可選）步驟將烤箱預熱至150°C (300°F)。混合乾性材料：將低筋麵粉和紫薯粉混合。製作餅底：在一個小鍋中，隔水加熱白巧克力、牛奶和奶油。攪拌至順滑均勻。混合：將麵粉混合物加入巧克力混合物中。加入蛋黃：加入蛋黃，攪拌至順滑。製作蛋白霜：將蛋白和糖（如果有青檸汁，也可以加入）打發至硬性發泡。翻拌：將1/3的蛋白霜加入蛋黃混合物中，輕輕攪拌均勻。然後將蛋黃混合物輕輕拌入剩餘的2/3蛋白霜中，攪拌至完全融合。準備烘焙：將麵糊倒入蛋糕模具。將模具放入較大的烤盤中，烤盤內倒入2公分深的溫水（約70°C）。烘烤：以150°C (300°F) 烘烤25分鐘。然後將溫度降至120°C (250°F)，繼續烘烤35分鐘。檢查：插入牙籤－如果牙籤取出時乾淨，表示蛋糕已烤熟！冷卻後享用！柔軟蓬鬆的紫薯天堂💜

Preheat: 300°F (150°C)Ingredients45g cake flour5g ube powder25g white chocolate50g milk38g unsalted butter3 egg yolks3 egg whites25g sugarA few drops of lime juice (optional)InstructionsPreheat oven to 300°F (150°C).Mix dry ingredients: Combine cake flour and ube powder.Make the base:In a small pot, heat white chocolate, milk, and butter over medium heat using a hot water bath.Stir until smooth and combined.Combine: Add the flour mixture into the chocolate mixture.Add yolks: Stir in egg yolks until smooth.Make meringue: Beat egg whites with sugar (and lime juice if you have) until stiff peaks.Fold:Add 1/3 of the meringue into the yolk mixture and mix gently.Then fold the yolk mixture back into the remaining 2/3 meringue until just combined.Prepare for baking:Pour batter into your cake mold.Place the mold in a larger baking pan with 2 cm of warm water (about 70°C).Bake:Bake 25 minutes at 300°F (150°C)Then reduce to 250°F (120°C) and bake 35 minutes more.Check: Insert a toothpick — if it comes out clean, it’s ready!Cool & enjoy! Soft, fluffy ube heaven 💜

예열: 150°C (300°F)재료케이크 밀가루 45g우베 파우더 5g화이트 초콜릿 25g우유 50g무염 버터 38g계란 노른자 3개계란 흰자 3개설탕 25g라임즙 몇 방울 (선택 사항)조리법오븐을 150°C (300°F)로 예열합니다.가루 재료 섞기: 케이크 밀가루와 우베 파우더를 섞습니다.베이스 만들기:작은 냄비에 화이트 초콜릿, 우유, 버터를 넣고 중불에서 뜨거운 물을 중탕으로 데웁니다.부드러워지고 잘 섞일 때까지 저어줍니다.섞기: 밀가루 혼합물을 초콜릿 혼합물에 넣습니다.노른자 넣기: 계란 노른자를 부드러워질 때까지 저어줍니다.머랭 만들기: 계란 흰자와 설탕(라임즙이 있으면 라임즙도)을 넣고 단단한 뿔이 생길 때까지 휘젓습니다.섞기:머랭의 1/3을 노른자 혼합물에 넣고 살살 섞습니다.그런 다음 남은 머랭 2/3에 노른자 혼합물을 다시 넣고 잘 섞일 때까지 섞어주세요.굽기 준비:반죽을 케이크 틀에 붓습니다.틀을 따뜻한 물(약 70°C) 2cm 깊이로 담긴 더 큰 베이킹 팬에 넣습니다.굽기:150°C에서 25분간 굽습니다.그런 다음 120°C로 줄여 35분 더 굽습니다.확인: 이쑤시개를 꽂아보세요. 깨끗하게 나오면 완성입니다!식혀서 드세요! 부드럽고 폭신한 우베 천국 💜

미니 우베 케이크

予熱：150℃材料薄力粉 45gウベパウダー 5gホワイトチョコレート 25g牛乳 50g無塩バター 38g卵黄 3個卵白 3個砂糖 25gライム果汁 少々（お好みで）作り方オーブンを150℃に予熱します。粉類を混ぜる：薄力粉とウベパウダーを混ぜ合わせます。ベースを作る：小さめの鍋にホワイトチョコレート、牛乳、バターを入れ、湯せんをかけながら中火で温めます。滑らかになるまで混ぜ合わせます。混ぜ合わせる：薄力粉の混合物をチョコレートの混合物に加えます。卵黄を加える：卵黄を加え、滑らかになるまで混ぜ合わせます。メレンゲを作る：卵白と砂糖（ライム果汁があれば加えて）を泡立て、ツノが立つまで泡立てます。混ぜる：メレンゲの1/3を卵黄の生地に加え、優しく混ぜます。残りの2/3の卵黄の生地をメレンゲに戻し、軽く混ぜ合わせます。焼く準備：生地をケーキ型に流し込みます。型を大きめの天板に置き、2cmほどのぬるま湯（約70℃）を入れます。焼く：150℃で25分焼きます。その後、120℃に下げ、さらに35分焼きます。確認：つまようじを刺して、何も付いてこなければ完成です！冷ましてお召し上がりください！ふわふわで柔らかなケーキの天国💜

ミニUBEケーキ

อุ่นเตาอบ: 300°F (150°C)ส่วนผสมแป้งเค้ก 45 กรัมผงอูเบะ 5 กรัมไวท์ช็อกโกแลต 25 กรัมนม 50 กรัมเนยจืด 38 กรัมไข่แดง 3 ฟองไข่ขาว 3 ฟองน้ำตาล 25 กรัมน้ำมะนาวเล็กน้อย (ไม่จำเป็น)วิธีทำอุ่นเตาอบที่ 300°F (150°C)ผสมส่วนผสมแห้ง: ผสมแป้งเค้กและผงอูเบะเข้าด้วยกันทำฐาน:ในหม้อขนาดเล็ก ใส่ไวท์ช็อกโกแลต นม และเนย ตั้งไฟปานกลางโดยใช้น้ำร้อน คนจนเนียนและเข้ากันผสม: ใส่ส่วนผสมแป้งลงในส่วนผสมช็อกโกแลตใส่ไข่แดง: ใส่ไข่แดงลงไป คนจนเนียนทำเมอแรงค์: ตีไข่ขาวกับน้ำตาล (และน้ำมะนาวถ้ามี) จนตั้งยอดแข็งตะล่อม:ใส่เมอแรงค์ 1/3 ลงในส่วนผสมไข่แดง แล้วผสมเบาๆจากนั้นตะล่อมส่วนผสมไข่แดงกลับเข้าไปในเมอแรงค์ที่เหลือ 2/3 จนเข้ากันดีเตรียมอบ:เทส่วนผสมลงในพิมพ์เค้กวางพิมพ์ลงในถาดอบขนาดใหญ่ขึ้น เติมน้ำอุ่นประมาณ 2 ซม. (ประมาณ 70°C)อบ:อบ 25 นาที ที่อุณหภูมิ 300°F (150°C)จากนั้นลดอุณหภูมิลงเหลือ 250°F (120°C) แล้วอบต่ออีก 35 นาทีวิธีทำ: ใช้ไม้จิ้มฟันจิ้มลงไป — ถ้าไม่มีเศษขนมติดขึ้นมาแสดงว่าสุกแล้ว!พักให้เย็นแล้วอร่อยได้เลย! สวรรค์ของอูเบะเนื้อนุ่มฟู 💜

เค้กมินิอุเบะ

Làm nóng lò nướng trước: 300°F (150°C)Nguyên liệu45g bột bánh bông lan5g bột khoai môn25g sô cô la trắng50g sữa38g bơ nhạt3 lòng đỏ trứng3 lòng trắng trứng25g đườngVài giọt nước cốt chanh (tùy chọn)Hướng dẫnLàm nóng lò nướng trước ở 300°F (150°C).Trộn các nguyên liệu khô: Trộn bột bánh bông lan và bột khoai môn.Làm phần đế:Trong một nồi nhỏ, đun nóng sô cô la trắng, sữa và bơ trên lửa vừa bằng cách sử dụng nồi cách thủy.Khuấy đều cho đến khi mịn và hòa quyện.Trộn: Cho hỗn hợp bột mì vào hỗn hợp sô cô la.Thêm lòng đỏ: Cho lòng đỏ trứng vào khuấy đều cho đến khi mịn.Làm lòng trắng trứng: Đánh lòng trắng trứng với đường (và nước cốt chanh nếu có) cho đến khi bông cứng.Trộn:Cho 1/3 hỗn hợp lòng trắng trứng vào hỗn hợp lòng đỏ và trộn nhẹ nhàng.Sau đó, trộn hỗn hợp lòng đỏ trứng trở lại 2/3 phần lòng trắng trứng còn lại cho đến khi vừa hòa quyện.Chuẩn bị nướng bánh:Đổ bột vào khuôn bánh.Đặt khuôn vào khay nướng lớn hơn với 2 cm nước ấm (khoảng 70°C).Nướng bánh:Nướng 25 phút ở 300°F (150°C)Sau đó giảm nhiệt độ xuống 250°F (120°C) và nướng thêm 35 phút.Kiểm tra: Cắm tăm vào bánh — nếu tăm rút ra sạch, bánh đã chín!Để nguội và thưởng thức! Thiên đường khoai tây mềm mịn 💜