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Friday, February 11, 2011

大大推荐之 '舒芙蕾乳酪蛋糕' Soufflé Cheese CupCake


新年的时候吃了很多有的没的, 导致现在对食物有点厌倦感。 但是在家无事做, 还是会心痒痒想烘一些东西出来。 灵机一动, 想到了一个好久没有做的一个食谱。 一个曾经我很喜欢的乳酪蛋糕 (从这里还有这里都可以看得出), 以前想吃乳酪蛋糕的时候都会想到这个, 因为它是偏向轻乳酪的蛋糕, 我比较爱。


 

舒芙蕾乳酪蛋糕 Soufflé Cheese CupCake  (改编自Corner Cafe

125g 奶油乳酪
60ml 牛奶
40ml 植物油
3 个蛋黄
20g 细糖
20ml 柠檬汁
30g 玉蜀黍粉
3 个蛋白
40g 细糖

1. 用double-boil 的方式, 把奶油乳酪放进牛奶里煮溶, 直到形成幼滑的状态。
2. 把蛋黄和20g 细糖打发, 再加入柠檬汁。
3. 慢慢再倒入乳酪糊,然后筛入面粉。
4. 把蛋白加入40g 细糖打法到硬性发泡。
5. 把1/3的蛋白拌入乳酪糊中, 再慢慢加入剩下的。
6. 用150度烘烤35-40分钟, 在烘炉下面放一盘热水, 烘出来的蛋糕会比较软。

*本来的食谱建议的糖分比较高, 我自己接受不来, 所以减了许多。

蛋糕烘出来是高高的, 但是后来收缩是属正常现象。 


因为家里只有Apricot Jam, 所以就用了这些果酱抹在上面装饰。 建议大家用烘焙用的那种蓝莓酱, 会漂亮很多。 这个蛋糕噢, 就很像那种日本轻乳酪蛋糕, 蛋糕体柔软, 还有一股淡淡的乳酪香味。 大家记得冷藏了再吃, 效果真的会很不一样。

35 comments:

  1. looks very soft and cottony! seeing you describe it makes me drool!

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  2. 我啊想做这类的 Soufflé 蛋糕很久但没找到价钱合理的杯子。原来也可以用纸杯代替的哦~~很吸引人。看来又会受不住引诱了!呵呵

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  3. wow i like japanese cheese cake too, not so fattening and cheesy like western cheese cake

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  4. 学妹,奶油乳酪就是CREAM CHEESE对吗??

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  5. Your souffle cheesecake looks so nice. I tried making this once from corner cafe as well, but failed...=(..so sad, wasted my effort. Maybe I'll try again one day.

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  6. j3ss: Ya, this recipe yields a very soft cake, I love this kind of texture, not too heavy.

    苏联妈妈: 是噢, 我每次都是用杯子来烘, 没什么问题, 只是会收缩一些。

    Mindy: Yeah, give me 5! I think not for LaiYong, she prefers those classic cheese cake.

    鲸鱼: 是的, cream cheese :)

    dinewithleny: You should try again :) This recipe is worth trying, hehe.

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  7. 农历新年还没过完~ 我都还没为那个吃个没完的肚皮大扫除,你。。你。。竟然上了这道cream cheese的 cupcake!!
    试问爱cheese如痴的我怎么受得了??先抄了食谱再说=P

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  8. Pink Lady, 这个嘛, 很轻的蛋糕, 你的肚皮应该不会介意的, 哈哈, 我已经把几个吞进我的肚子了。

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  9. 哇。。。这个很漂亮哦!
    吞进个进肚子应该都没有感觉~咔咔

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  10. 我看了也是心痒痒,而且是我喜欢的。。。

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  11. I made these before but is not as pretty as yours =)

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  12. 很吸引!我比较喜欢上次的蓝莓。^_^

    我还以为舒芙蕾都是要用那种耐热的杯子烘的。

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  13. 很松软的蛋糕,看了真是食欲大增哦!

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  14. 娇娇: 真的很轻, 像吃‘风’一样, 哈哈。

    Anncoo: 做吧, 你应该会喜欢的!

    CaThY: Taste is more important la! Hehe...

    shan: 蓝莓酱跟这个蛋糕比较塔, 这个apricot jam我觉得很勉强, 呵呵。

    Tracy: 有机会试试看吧!

    Ee Leng: 很适合喜欢cheese 的朋友 :)

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  15. 虽然我不爱吃乳酪蛋糕,但是你这个小蛋糕却吸引了我。。。

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  16. The Sweetylicious: Thanks! Try this at home :)

    平淡一生: 可能你被那个点点的纸杯吸引到吧 :)

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  17. wow! cream cheese 是我和Gabriel的最爱!

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  18. Double boil是什么意思呢?

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  19. Min, 那个love love的纸杯吸引是在怡保买的吗?
    下个月回去夫家会去看看。。。
    那天新年。。烘焙店没开。。@@|||

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  20. hi min, looks really really soft, nice!

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  21. Ah Tze: 喜欢的话就可以试试看了, 不难的。

    Anonymous: Double boil 的意思就是隔水煮溶, 就是把cream cheese放入一个碗, 然后放入一个比它大的锅, 在锅中倒入水, 开火煮到cream cheese溶化。

    董夫人: 不是呢, 我网购的, 怡保卖的都不美啦, 下次我再网购, 叫你一起噢, 网上的都很美.

    lena: Thanks! This one is worth trying :)

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  22. Ouw! So soft .... Love so much for the cake texture ....

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  23. 你的作品何时都那么的迷人.哈!哈!太棒了.也祝你情人节快乐.

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  24. 好喜欢你这款蛋糕,看了很绵很软的感觉,如果要做大的,该用几CM的模呢?感谢分享。

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  25. DG: Thanks! I really recommend this for you all to try!

    Joceline: 谢谢啦! 你也一样, 有个难忘的情人节噢 :)

    Joelyn: 这个噢, 我觉得用杯子做比较好, 因为中间会稍微收缩, 用大的比较不美噢。

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  26. 请问"在烘炉下面放一盘热水", 是不是在oven里放一杯热水?还有,热水的temperature 是需要多热呢?谢谢。

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  27. 没错, 就是在oven里头放一盘热水, 我没有量温度, 只是到热水进去就可以了, 只要不要冷水就行了。

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  28. Hi, Min. Would like to tks u n smallsmallbaker willing to share great n easy receipt with us. Actually I know nothing abt cake n tart. But see fr u two, it look simple n easy! N would like to try on my own! But can u teach me wat is double boil n i wanna get a oven for myself , wat would u recommend for home use n inexpensive ?? N is q mutil task oven? Tks for yr time.

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  29. Snowstar: You are welcome! Double boil is to cook using heat from boiling water and not under direct heat. So you can put the cream cheese in a small bowl and put that bowl in another pot of boiling water. As for oven, I actually don't have any idea because I have been using mine for more than 10 years, since my mom's time. So sorry I couldn't help you on this :)

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  30. Hi Min, Have tried baking this cake recently, but it shrink quite badly (almost out of shape) after cooling, however the taste is there. Can you advise what went wrong? Thanks!

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  31. Selbsy, do you have picture of your cake? This cake will shrink after cooling, but not too badly. One of the reasons will be you didn't beat your egg white properly, you have to beat them to stiff peak wo...

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  32. Hi Min, the cakes were all gone within a day, although it doesn't look nice but the taste is there. In fact, I've tried baking again the next day by reducing the oven temperature to 130c. I left the cake to cool in the oven after done with the door ajar before taking out from the oven. The end result is better then the first time but can't achieve your standard. Yours is really beautifully baked. I will try again the next time and increase the beating time when doing the egg white portion. Thanks for your advice. Have a good day!

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  33. 请问刚烘好时里面是带点湿润的,还是干干如戚风那样的,没有吃过,不懂做出来对不对,我的有点湿润的。150c 烘了40分钟都没有变金黄色,结果用170c再烘15分钟才转颜色,撕开来看里面有点湿润,怕做得不对哦。。。看起来我的烤箱不够热情。

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