今天我们来学做乳酪蛋糕cheesecake。这算是轻乳酪蛋糕的一种,就算你不太爱cheese的味道,我相信你也还可以接受的。口感非常的绵密,还带有轻轻的乳酪味,再搭配优格奶油,居家也可以轻松享受高级的下午茶甜点。
材料:(模具:6寸戚风模具)
【蛋糕体】
奶油奶酪。。。50g
优格/酸奶。。。75g
玉米油/植物油。。。26g
鸡蛋。。。3个(去壳一个鸡蛋50g左右)
低筋面粉。。。65g
细砂糖。。。50g
白醋/柠檬汁。。。1/2tsp(大约2g)
【奶油】
奶油奶酪。。。40g
优格/酸奶。。。50g
细砂糖。。。10g
动物性/植物性鲜奶油。。。100g
【蒸法】
水滚后入锅,中火蒸50分钟。
【烤法】
上下火160°C烤40-45分钟。
【需要留意的地方】
优格的用量跟鸡蛋配合。你用的鸡蛋比我小,那优格需要增加5-10g;相反的,如果鸡蛋比我的大,优格就减少5-10g。
奶油奶酪最好先放在室温下,等到完全软化后才使用。
我很少用鲜奶油,常常买了一瓶很久都用不完,因此我选择植物性鲜奶油。虽然动物性鲜奶油比植物性鲜奶油更健康,但是它不耐放,也不能冷冻保存,容易油水分离,开封后最好5天内用完。相反,植物性鲜奶油用不完可以冷冻保存,下次要用再拿出来解冻就可以了。我试过一瓶放了半年以上也没有坏掉。
打发鲜奶油的部分,唯一要注意的就是确保所有的材料都是低温的,最好是冰箱里直接拿出来的,包括打蛋头和盆具。温度越低越容易打发。
如果用烤箱,一切根据烤制戚风蛋糕的方法就可以了。
蛋糕冷藏过后口感更佳。
Today we will learn how to steam cheesecake. This is a kind of light cheesecake, even if you don't like the taste of cheese, I believe you can still accept it. The taste is very dense, with a light cheese flavor, and with yogurt cream, you can easily enjoy high-end afternoon tea desserts at home.
Ingredient: (mold: 6 inch chiffon mold)
【Cake】
Cream cheese. . . 50g
Yogurt. . . 75g
Corn oil/vegetable oil. . . 26g
Egg. . . 3pcs (about 50g of an egg without the shell)
Low-gluten/cake flour. . . 65g
Caster sugar. . . 50g
Vinegar/lemon juice. . . 1/2tsp (about 2g)
【Cream】
Cream cheese. . . 40g
Yogurt. . . 50g
Caster sugar. . . 10g
Whipping/topping cream. . . 100g
【Steaming method】
After the water is boiled, put it in a pot and steam on medium heat for 50 minutes.
【Roasting method】
Bake at 160°C for 40-45 minutes.
【Points to pay attention to】
The amount of yogurt is matched with the egg. If the egg you use is smaller than mine, the yogurt needs to be increased by 5-10g. On the contrary, if the egg is larger than mine, the yogurt needs to be reduced by 5-10g.
Cream cheese is best placed at room temperature and used until it is completely softened.
I rarely use fresh cream, and buy a bottle can use for a long time, so I choose topping cream. Although whipping cream is healthier than topping cream, it is not durable and cannot be frozen. Otherwise it will easy to separate oil and water. It is best to use it up within 5 days after opening. On the contrary, topping cream can be frozen and stored if it is not used up, and it can be thawed after using it next time. I tried one bottle after more than half a year and it didn't spoil.
The only thing to pay attention to when whipping the cream is to ensure that all the ingredients are at low temperature, preferably directly out of the refrigerator, including the egg beater and pot. The lower the temperature, the easier it is to whip.
If you use an oven, pls follow the method of baking chiffon cakes.
The cake tastes better after being refrigerated.
#奶油奶酪 #起司蛋糕 #蒸蛋糕 #cheesecake
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