Monday, 5 December 2011

轻乳酪蛋糕 (Light Cheese Cake)

之前在Baking Wonderland 看到一个 Cheese Cake 的做法,觉得步骤不难,就一直mark着这个食谱,准备在回家的时候做给妈妈和弟弟们吃。

这个cheese cake的味道不浓。对于那些不能接受cheese,但又很想试试cheese cake的人,这是个不错的选择!




蛋糕的口感很细腻



听老妈说,这个碟子比我还老,是我婆婆留下来的。。。。




加了一片草莓,会不会高贵些?当然,最后它还是长住在我体内,哈哈哈。。。。





材料:


Cream cheese 200g
牛奶 100g
牛油  60g
玉米粉 20g
低粉 25g
蛋黄 5个
蛋白 5个
细砂糖 100g (我只放60g)


1)低粉和玉米粉过滤。
2)Cream Cheese 和牛奶隔水溶化至无粒状,加入牛油至完全溶解。
再加入蛋黄拌均,动作要快,以免蛋黄熟透,之后加入过滤的粉类,拌均至糊状。
3)细砂糖分两次加入蛋白内,打只湿性发泡。
4)蛋黄糊和蛋白混合,隔水烤,160-170度烤50-60分钟。

7 comments:

  1. I made this cake yesterday and so sad that instead of rising the cake unfortunately sunk, what had happened?

    ReplyDelete
  2. Lovely Lady,
    I can not advise as i do not have idea how you did it. You may refer to this link http://www.thelittleteochew.com/2011/03/japanese-cheesecake-tips-tricks.html . It helps me a lot :)

    ReplyDelete
  3. Shd I put Baking paper on the bottom?

    ReplyDelete
    Replies
    1. Yes u can. I used non-stick mould.

      Delete
    2. Thank you. The flour only 25 gram, it is very waterling?

      Delete
    3. Thank you.

      Delete
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