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Monday, April 13, 2015

咖啡轻乳酪蛋糕 Coffee Light Cheese Cake


很久很久没有用烤箱来烤蛋糕了,周末的时候突然很想吃乳酪蛋糕来配咖啡, 所以最后就决定做蛋糕去了。选择了这款算轻乳酪的蛋糕, 食谱很好用, 做了那么多次都没有让我失望过, 值得收藏! 这个蛋糕材料不难找, 乳酪方面就直接拿平时吃的车打起司就可以了, 再加上牛奶, 牛油等, 就可以开工了。 



咖啡轻乳酪蛋糕(取自星厨房
(8“ x 8" 烤盘)
  • 鸡蛋 6 个 (蛋白与蛋黄分开) 
  • 幼糖 100g
  • 塔塔粉 1/4 tsp
  • 起司片 6 片 
  • 鲜奶 100ml
  • 牛油 100g
  • 面粉 100g 
  • 2tsp咖啡粉 + 2tsp热水水 (混合)
  1. 起司片、鲜奶及奶油一起隔水煮溶,待凉。
  2. 蛋白及塔塔粉用高速打至起泡,幼糖分两次加入,打至硬及倒转盆而蛋白不会掉下来。
  3. 蛋黄倒入芝士糊内搅拌均匀。
  4. 将一半的蛋白倒入芝士糊内,用手轻轻搅拌均匀,筛入面粉,继续拌匀。
  5. 将芝士糊反倒入剩余的蛋白内,搅拌均匀。
  6. 去1/3的面糊, 加入咖啡糊, 混合, 然后和原味的面糊轮流倒入烤盘。
  7. 预热烤箱 150 度,隔水烘烤 60 分钟。
Coffee Light Cheese Cake
(8"x8" pan)
  • Egg 6  (separate the egg white and yolk) 
  • Castro Sugar 100g
  • Tartar powder 1/4 tsp
  • Cheddar Cheese Slice 6
  • Milk 100ml
  • Butter 100g
  • Flour 100g 
  • 1tsp espresso powder to mix with 2tsp hot water till dissolved 
  1. Using double-boil method, dissolve the cheddar cheese, milk and butter. Set aside and let them cool down.
  2. Whisk the egg white with tartar powder, add in the castor sugar and whisk till hard peak forms.
  3. Add in egg yolk into the cheese batter.
  4. Pour out half of the egg white into the cheese batter, mix them well.
  5. Sieve in the flour, mix well. 
  6. Pour all the cheese batter into the remaining egg white, mix well. 
  7. Mix 1/3 of the batter with the coffee paste, mix well. Pour the original and green tea batter into the pan.
  8. Put into preheated oven 150‘C, bake them using double-boil method for 60 minutes. 

蛋糕的咖啡浓度可以自己调整, 而且如果不喜欢咖啡, 以前我尝试过绿茶的也不错。 蛋糕烘烤的时候会膨胀升高, 但是还好最后没有裂开, 待凉后也不会收缩。 喜欢这个乳酪味不会太浓的蛋糕, 拿来配咖啡当下午茶很有度假的感觉!

11 comments:

  1. 来一片!!!!!多一阵子吧
    我再找回烘焙的mood

    ReplyDelete
    Replies
    1. 接住! 我也是过了很久才找回来的。

      Delete
  2. 好久没有做它了。会想念的。。。

    ReplyDelete
    Replies
    1. 想念就做吧, 我很开心找回那股味道!

      Delete
  3. Replies
    1. 哈哈, 哪里有, 很怕太久生疏了。

      Delete
  4. Wow, such beautiful and fine texture! Love it.

    ReplyDelete
    Replies
    1. Thanks! I You can try this out, recommended!

      Delete
  5. I've tried this recipe. It's so delish. Thanks, Min. I'll repost it in my blog soon.

    ReplyDelete

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