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Tuesday 15 March 2016

日式轻芝士蛋糕 Japanese Cheese Cake


Yeah!这是我部落格的第一粒芝士蛋糕。。。

虽然从小到大,牛奶与芝士都不是我的朋友,所以烤出来的成品只能从家人品尝后的眼神来交流。。。哈哈哈!

这粒蛋糕烤的还算成功,味道还蛮适合他们的,尤其是DD,超爱的。



食谱取自这里


Ingredients:
140g  Castor Sugar 砂糖
6 Egg Whites 蛋白
6 Egg Yolks 蛋黄
50g  Butter 牛油
250g Cream Cheese 奶油乳酪
100 ml Fresh Milk 牛奶
1 tbsp. Lemon Juice 柠檬汁
60g  Cake Flour/Superfine Flour 低粉
20g Cornflour (Cornstarch) 玉米粉
1/4 tsp. Salt or Cream of Tartar 塔塔粉

Method:
1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, egg yolks, lemon juice and mix well.

2. Whisk egg whites with cream of tartar (or salt) until foamy. Add in the sugar and whisk until soft peaks form.
3. Add the cheese mixture to the egg white mixture and mix well. Pour into a 8-inch round cake pan (lightly grease and line the bottom and sides of the pan with grease proof baking paper or parchment paper). Also, wrap the outside of cake tin with 3 layers of aluminium foil to prevent water seeping into the Springform cake tin during baking.
4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 140 degrees C 
Makes 1 (8-inch) cheesecake, 12 servings.
Tip: Before pushing the tray into the oven is to tap it onto the table a few times. This is so that you wouldn’t end up with bubbles in the cake.


Cheese Sticks & Butter Roll 芝士面包与奶油卷





炎热的星期天,窝在家里做面包最实际。。。

第一次使用日制高筋面粉,粉的质地很细幼。

第一次在面团里加了蜂蜜,有着甜甜的香味。




选来“在家也能简单烘焙日式面包” PAGE48

25个的份量

材料:

日制高筋面粉 700克
低粉 100克
砂糖 20克
盐 12克
即发干酵母 8克

牛奶 440克
蛋 120克
蜂蜜 40克
无盐奶油 140克

蛋液少许
车打芝士 少许


1.把高低粉与酵母一起用手搅均,然后把牛奶,糖,蜂蜜,蛋
与盐加入,打成粗面团大约5分钟,才把牛油加入。

2.把面团打至面筋扩展表面光滑,取出放在大盆里进行基础发酵。大约40分钟或双倍大。

3.基础发酵后,将面团分割成每份60克,滚圆后松弛10分钟。

4.松弛后的面团把8个搓成长水滴形,在由较宽的那边开始卷起,排在烤盘上。


5. 剩下的17个搓成长条,排在烤盘上。进行最后发酵40分钟或双倍大。

5.把已发酵好的面团表面涂上蛋液,在长条面包撒上车打芝士及糖,放入预热烤箱170度,中层,烤10分钟或金黄色即可。






This post is also linked to the event, Little Thumbs Up (Little Thumbs Up March 2016: Honey) organized by Zoe (Bake for Happy Kids), Doreen (My Little Favourite DIY) and hosted by Joyce (joycescapade.com).