Tuesday, December 7, 2010

0 榴莲松软芝士蛋糕

榴莲松软芝士蛋糕
底部
17”海面蛋糕
芝士糊
A:
250g奶油芝士
3粒蛋黄
150ml鲜奶
150g榴莲
B:
3粒蛋白
60g幼糖


做法:
1. 将烤箱预热至180°c。将一个7"圆形烤盘铺上油纸,放入一片预先烤好的海面蛋糕。
2. 将奶油芝士加上蛋黄用桨状拌打器慢速拌匀,然后加上鲜奶和榴莲肉拌匀。
3. 在干净的搅拌缸中,将蛋白和幼糖用球状拌打器快速打至软性发泡,然后分3次加入里充分拌匀。
4. 倒入已经铺上油纸和海面蛋糕的7”员模里。
5. 用蒸烤的方式,以180°c20分钟,然后转140°c继续烤1小时30分钟,或至熟。
6. 将烤箱的门打开一条缝,让考好的蛋糕留在烤箱内约1小时,待凉放入冰箱冷场4小时,取出倒扣出蛋糕,放在蛋糕上,即可享用了。。


Durian Light Cheesecake
Base
1 slice 7” sponge cake
Cream cheese mixture
A:
250g cream cheese
3 egg yolks
150ml fresh milk
150ml durian flesh
B:
3egg whites
60g caster sugar


Method:
1. Preheated oven to 180°c. Line a 7” round cake tin with grease proof paper and put in a slice of prepared sponge cake.
2. Beat cream cheese,egg yolks at low speed unti wll mixed.Add fresh milk,durian flesh and mix well.
3. In a clean mixing bowl,whisk egg white and caster sugar at high speed until soft peak is formed.Mix in mixture in 3batches.
4. Pour mixture onto sponge cake.
5. Steam –bake the cheesecake at 180°c for 20mins.Reduce the heat to 140°c and bake for another 1 1/2hours or until cooked.
6. Leave cake to cool in the oven with door ajar 1hour.Chill in the fridge for 4hours.Remove cake from tin and place onto a cake board.Cut into pieces and serve.

我的照片迟一点在放上来咯。。
:ahaha:

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