Sunday, 30 June 2013

日本棉花芝士蛋糕

买了奶油芝士,本来打算在上个星期家庭聚会时做芝士塔,可是不够时间,所以这个星期尝试做了这个日本棉花芝士蛋糕

日本棉花芝士蛋糕
参考 Alex Goh 老师的《情迷芝士饼》


这次是我第二次做日本棉花芝士蛋糕,记得第一次做这种蛋糕,应该是N年前。。。


记得第一次就是用 Alex Goh 老师的食谱,但是我记得以前的做法是烘好后,打开烤箱一些,直到蛋糕慢慢冷却后才拿出来,可是这个食谱的步骤好像有点不一样。。。不管了,做了才算。。。

材料A
160g          奶油芝士 (Cream cheese)
25g            牛油 (Butter)
120g          牛奶 (Milk)

材料B
40g            面粉 (Flour)
30g            粟米粉 (Corn flour)

材料C
4个             蛋黄-我用kampung蛋6个 (Egg yolks, I use 6 egg yolks from Kampung eggs)

材料D
4个              蛋白-我用kampung蛋6个 (Egg whites, I use 6 egg whites from Kampung eggs)
1/8茶匙      塔塔粉 (Cream of tartar)
100g           细砂糖-我用90g再减多10g应该会更适合我的口味 (Caster sugar, I use 90g)
少许            盐 (Pinch of salt)

步骤
1. 将A放入一个搅拌盆里,用隔水炖煮的方法,把材料煮至浓稠,离火。
2. 筛入B搅拌均匀后,再加入C。
3. 将D的蛋白和塔塔粉打至发泡,过后分三次加入细砂糖(最后一次才加入盐)打至湿性发
     泡。
4.  把做法3的蛋白分3次加入做法2的芝士糊,搅拌均匀,放入涂了油的烤盘了(我用7寸方
     模),敲出空气。
5. 放进预热烤箱,用水浴法摄氏160度烤40-45分钟。
6. 烤好后,取出立刻脱模,倒扣待凉。


隔水炖煮材料A

筛入材料B

筛入B搅拌均匀后

加入材料C搅拌均匀

加入C搅拌均

蛋白和塔塔粉打至发泡


分3次加入细砂糖后,把蛋白打至湿性发泡

放入烤盘后,轻轻敲出空气

出炉了,好像不错哦 ^_^

你们被骗了,我把蛋糕倒出来时不小心弄破了

做得不好,还有洞洞,不过味道不错

摄影和摆设技术差强人意,大家请笑纳



This post is also link to the event Cook-Your Books #1 organized by Joyce of Kitchen Flavours.

22 comments:

  1. Hi Jozelyn,轮到我来吃你家的芝士蛋糕了!蛋糕看起来果然有棉花般的柔软!赞哦!

    ReplyDelete
    Replies
    1. 谢谢你,你的比较好吃。。。我的被我弄坏了 :)

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  2. Your cheesecake looks so spongy and fluffy, perfectly baked! I love Alex Goh's recipes!
    Thank you for baking along with us and for linking with CYB!

    ReplyDelete
    Replies
    1. Thanks, Joyce! It is my pleasure!

      Delete
  3. 好吃的棉花芝士蛋糕, 快快拿一块来当早餐!

    ReplyDelete
  4. Hi Jozelyn,

    You have baked Alex Goh's cheesecake so well. I wonder if the recipe is the same one that Wendy is using. Mine made with Wendy's recipes were cracking like crazy :p

    Zoe

    ReplyDelete
    Replies
    1. Mine is a little bit cracking because when it is done, I can't find my gloves, after I found my gloves, I saw that it has a bit crack :( I believe the recipe is almost the same except the weight and type of flour, butter and cream cheese which are slightly different.

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  5. hi jozelyn, happy to know you. I noticed that your recipe is very close to mine..almost similar..and i was using regular eggs so i sticked to the 4 eggs. I like the texture of the cheesecake and i can see that the texture of your cheesecake is wonderful!i think the holes are okay..just like chiffon. Thanks so much for baking along with us, keep in touch!

    ReplyDelete
    Replies
    1. Hi, Lena, nice to meet you too! I don't have regular eggs at home when i about to bake the cheese cake, so i replace it by kampung eggs. By the way, i believe adding some lemon zest and a tsp of lemon juice will make the cake taste better, this cake is tasty when serve chilled.

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  6. 请问什么是水浴法

    ReplyDelete
    Replies
    1. Agnes, 水浴法是steam bake,就是把装了面糊的烤盘,放在一个注入了热水的烤盘里一起烘。我的做法是把装了面糊的烤盘放在铁架上,铁架下放一个烤盘,装入烧水一起烘蛋糕,那么蛋糕就会保持湿润。

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    2. http://4.bp.blogspot.com/_ATI-tUJlDI8/TDBOgso3c1I/AAAAAAAAA7k/sY5IA_mYUlE/s1600/pumpkin+cheese+001.JPG

      Delete
    3. 好像这个图的做法。

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  7. Jozelyn, very nice! I wanted to join in also but couldn't make it. I still have problems with my cotton soft Japanese cheesecake :(

    ReplyDelete
  8. Phong Hong, actually this cheese cake still have rooms for improvement. What happen with your recipe?

    ReplyDelete
  9. 上个星期我也做了个cotton Cheese Cake 但是Cake 的底部湿湿的,不像你的like a sponge cake , 你知道原因吗? 还有烘的时候是用上火还是下火烘?(我是用BROWN SUGAR 来做, 没加塔塔粉,盐)

    ReplyDelete
    Replies
    1. 你好,看了你的留言,我才发现到我的步骤写漏了烘焙的温度,但是现在人在公司,要回家才能查看书里写的是什么温度。

      我相信底部湿湿应该是还没有烤熟。因为每个烤箱的温度都不同,你要自己拿捏一下烤箱的温度,你可以尝试用cake tester或竹签插入蛋糕,出来是干爽的,就代表蛋糕熟了。

      塔塔粉是让蛋白稳定,如果不用塔塔粉,你可以加几滴柠檬汁,功效是一样的。

      我是用上下火,蛋糕放低层烤。

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    2. Thanks for reply. One more question, 细砂糖可以用brown sugar来代替吗?如果可以的话,是多少gram呢?

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    3. 我没试过,不过应该不是问题,你就直接用同样的分量,应该就可以了。加油哦!期待你的作品!

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  10. 不好意思,想问下,牛奶是怎样的呢?

    ReplyDelete

欢迎大家留言 ^_^