芝香焗薯拉丝长，里软外焦色暖黄。
两步流程蒸复烤，一时三刻出烘箱。
芝士焗红薯，要想做得外皮焦脆、内部细腻，烤箱温度要到位，红薯压泥也要到位。
如果您觉得这个菜谱还是有帮助、有亮点的，请帮忙给个“关注”、交个作业，在上传作品后，停留一秒钟，评价“好极了”，让这个菜谱保持在8分以上，让更多厨友看到哦，感谢您的友情支持，给予我坚持分享的动力！
（原创菜谱，请勿抄袭）

用料

中号红薯

1个

黄油

20克

白砂糖

20克

淡奶油（或牛奶）

20克

芝士碎

80克

焦脆绵密芝士焗红薯的做法

  1. 红薯洗净去皮

  1. 切片或者切块，上锅蒸熟（大约20分）

  1. 蒸熟的红薯加入黄油20克

  1. 再加入白糖20克，压成泥

  1. 加入淡奶油或牛奶20克，搅拌均匀

  1. 盛入烤碗，压平整

  1. 铺满满一层芝士（80克）

  1. 上火210，下火180，烤箱下层（或上下火180，中层），20分钟（烤箱提前预热5分钟，不预热也无所谓）
  2. https://vandyo.com/post/671.html
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  3. 上色满意即可出炉

  1. 外皮焦黄酥脆，内部细腻绵密

  1. 趁热享用吧，拉丝肉眼可见