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日式芝士蛋糕 Japanese Cheesecake


牛奶 60克

忌廉芝士 140克

牛油 40克

低筋麵粉 50克

栗粉 15克

雞蛋 5隻

砂糖 100克

  1. 先放入牛油、忌廉芝士、牛奶,然後隔熱水煮溶

  2. 加入預先過篩的栗粉和低筋麵粉拌勻

  3. 再加入蛋黃拌勻,備用

  4. 利用打蛋器以中速打發蛋白,然後將砂糖分3次加入,打發至呈企立即可

  5. 將蛋白分3次加入蛋糕糊內,用輕力攪拌

  6. 蛋糕模內掃少許牛油及放一張牛油紙在底

  7. 將攪拌好的蛋糕糊倒入蛋糕模(7吋/18厘米)

  8. 用筷子輕輕攪拌蛋糕糊

  9. 在檯面輕敲兩三下以敲起蛋糕內的大氣泡

  10. 把蛋糕模放入焗盆,焗盆注入1cm高熱水

  11. 將焗爐預先預熱120℃,把焗盆放入焗爐最底層後焗20分鐘

  12. 20分鐘後不要打開焗爐,直接將溫度調升至150℃焗15分鐘

  13. 15分鐘後將焗爐打開10秒然後關上

  14. 接着將溫度調低到100℃焗40分鐘

  15. 40分鐘後,關掉電源,打開焗爐3秒後馬上關上,等10分鐘後便可拿出

  16. 取出蛋糕後在檯面輕敲幾下容易脫模

  17. 冷藏3小時後便可食用


60g Milk

140g Cream Cheese

40g Butter

50g Low-gluten Flour

15g Corn Starch

5 Egg

100g Sugar

  1. First add butter, cream cheese, milk into a heatproof bowl, then melt the mixture over simmering water on the stove

  2. Add the sifted corn starch and low-gluten flour and mix well

  3. Add the egg yolk and mix well. Put the batter aside for later use

  4. Use the egg beater to beat the egg white at medium speed, then add the sugar at 3 times, and keep beating at high speed until it stands in soft peaks

  5. Add the egg white to the cake batter in 3 separate additions and stir slowly

  6. Spread a little butter in the cake mold and put a piece of parchment paper at the bottom

  7. Pour the cake batter into the cake mold (7inches / 18cm)

  8. Gently stir the cake batter with chopsticks

  9. Tap two or three times on the counter to knock out the air bubbles in the cake

  10. Put the cake mold onto the cake pan and add 1cm depth of hot water into the cake pan

  11. Preheat the oven at 120°C, place the cake pan to the bottom level of the oven for 20 minutes

  12. Do not open the oven after 20 minutes, directly raise the temperature to 150°C and bake for additional 15 minutes

  13. After 15 minutes, open the oven door for 10 seconds and then close it

  14. Then turn the temperature down to 100℃ and bake for 40 minutes

  15. After 40 minutes, turn off the oven and open the oven door for 3 seconds, and then close it again. Wait for 10 minutes and then take it out

  16. After taking out the cake, tap on the countertop gently for a few times to demould the cake more easily

  17. Put the cake into the refrigerator for 3 hours and then it is ready to serve

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