豆腐芝士雲石凍餅
7
2-4
- 31 7 月, 2018
- 6:00 下午
材料
- 忌廉芝士 80克
- 砂糖 40克
- 豆腐 200克
- 鮮忌廉 140克
- 魚膠片 7克
- 水 20克
- 消化餅 6-8塊
- 牛油溶液 30克
- 食用竹炭粉/色素 少許
- 80g Cream Cheese
- 40g Sugar
- 200g Tofu
- 140g Fresh Cream
- 7g Gelatin Sheet
- 20g Water
- 6-8 pcs Digestive Biscuits
- 30g Melted Butter
- Pinch Bamboo Charcoal Powder/Food Coloring
烹調步驟
1
把消化餅放進保鮮袋內,用麵粉棒壓碎,加入牛油溶液拌勻,倒入6吋餅模內壓平,放雪櫃冷藏 20-30 分鐘備用
Put the digestive biscuits into a plastic bag and crush it with a rolling pin. Add the melted butter and mix well. Then, pour the mixture into a 6 inches cake mold and flatten it, and put it in a refrigerator for 20-30 minutes
2
將忌廉芝士略為打軟,加入砂糖打2分鐘
Add sugar to the cream cheese and beat it softly for 2 minutes
3
豆腐略煮1-2分鐘,除去水份,放進(1),中速打至軟滑
Cook the tofu for 1 – 2 minutes, drain well and put it in the cream cheese, and beat the mixture with electric hand mixer at a medium speed
4
把(2)過篩
Sieve the mixture twice
5
把鮮忌廉打至7成狀態
Beat the fresh cream to 70% ready
6
把(4)輕輕拌入(3)
Mix the tofu cream cheese and fresh cream gently
7
浸軟並座溶魚膠片,加入(5)
Soaked and dissolved the gelatin sheets and add to the mixture in step 5
8
預留1湯匙份量,加入竹炭粉拌勻,畫蛋糕花紋用
Reserve 1 tablespoon of gelatin and add to bamboo charcoal powder and mix well. This is used for drawing the marble cake pattern
9
把(6)倒進餅模, 再立即加少許(7)在蛋糕面,用牙簽畫上喜愛的花紋,放雪櫃最少6小時
Pour the mixture in step 6 into the cake mold. Then add a little bamboo charcoal to the cake mixture and draw the favorite pattern with a toothpick. When it is ready, put the cake into the refrigerator for at least 6 hours
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