輕乳酪蛋糕 (蒸烘法）

29 October 2016 (2 yrs 1 months 28 days)

Cheesecake

輕乳酪蛋糕 (蒸烘法）

#適合1歲以上

材料：

奶油奶酪糊
鮮奶/全脂牛奶 120ml
奶油奶酪 140g
無鹽奶油 40g
細砂糖 20g

蛋黃糊

蛋黃 3個

低筋麵粉 50g

鮮奶/全脂牛奶 35ml

蛋白霜

細砂糖 70g

蛋白 3個

Cream Cheese Batter

Fresh Milk / Full Cream Milk 120ml
Cream Cheese 140g
Unsalted Butter 40g
Fine Sugar 20g

Egg Yolk Mixture

Egg Yolk 3 pcs

Hong Kong Flour/Cake Flour 50g

Fresh Milk / Full Cream Milk 35ml

Meringue

Fine Sugar 70g

Egg White 3 pcs

準備 Preparation:

蛋糕模舖一層烘培紙，再用鋁箔紙把蛋糕模包起來。以免烘烤時水份進入

Place a baking paper on cake mould, wrap the mould with aluminium foil tape, to prevent water go into mould in the baking process. 

1) 將奶油奶酪+鮮奶隔水煮溶，熄火，攪拌至無顆粒
Double boiled the cream cheese and milk, keep stirring until melted and creamy. switch off the heater

2) 無鹽奶油（隔熱水融化），與細砂糖一起加入步驟1，攪拌均勻
Add the melted unsalted butter and fine sugar into Step 1, mix well

3）將蛋黃糊材料全部混合均勻，再倒入奶油奶酪糊，攪拌均勻
Mix and combine the 3 egg yolk, 50g sifted flour and 35ml milk, then add into cream cheese batter and mix well

4）分3次將糖加入蛋白內，打發至濕性發泡
Add the sugar into egg white, whisk until soft peaks

5）將1/3蛋白霜加入至步驟3裡，拌勻

Pour 1/3 meringue into the cream cheese and egg yolk mixture, stir and combine with spatula

6）將做法5加入至剩下的蛋白霜裡，由下翻上攪拌均勻
Add the step 5 into meringue, mix well

7）將完成的麵糊倒入蛋糕模裡，輕敲2下震破多餘的氣泡
Pour the batter into cake mould, tap the cake mould on table for 2 times to remove exceed bubble 

8）放入預熱烤箱裡，底下放一盤水，以蒸烘法烤160度 60分鐘. 烤好後，再燜30分鐘即可取出 (如果表面上色太快，可以轉下火繼續烤即可）
Place the cake mould into preheat oven, pour the water into lower tray. Use the steam method bake for 160 deg for 60 mins. Once done, let the cake simmer in the oven for 30 mins.

10）脫模待涼，放入冰箱冷藏一天後再吃比較可口哦

Remove the mould and let it cool, store the cake into fridge for a day and ready to serve

食譜取自愛料理

我很久沒有做蛋糕了
今天一早起來有Mood
就開始備料
到最後發現雞蛋不夠
幸虧樓下商店有賣
不然就浪費其它已經弄好的材料
可能太久沒做蛋糕
其中一個步驟搞錯了
本來還擔心蛋糕會失敗
幸虧沒有
雖然表面裂成星星狀
但不影響外觀
沒有回縮 沒有塌 組織也很美 ✌
現在放冰箱冷藏幾個小時後再拿出來當點心咯

👌