YW. Crystal: 4月 2017

2017年4月30日星期日

日式乳酪蛋糕

今天再做個輕乳酪蛋糕，因為怕蛋味，加了 3g 的煎茶粉。

｛乳酪糊｝

Cream Cheese：125g
無鹽奶油：24g
鮮奶：78g
低粉：27g
玉米粉：15g

蛋黃：3 個

｛蛋白霜｝濕性發泡即可

蛋白：3 個
糖：63g
檸檬汁：少許

底和邊都鋪一層烤盤紙，這底是活動的。

烤好了

加上自製小紅莓果醬

鹽漬玫瑰花

把朋友送的有機可食玫瑰花做成鹽漬玫瑰花辦，加入大量的鹽巴，少許檸檬汁，扮一扮，放入瓶中冷藏。鹽巴變成玫瑰鹽，粉紅色，又有玫瑰花香，很棒！

2017年4月29日星期六

NOTE: Japanese Cheesecake from Just One Cookbook

{Japanese Cheesecake}

NOTE: Green Tea Sponge Cheese Cake

網路上看到的抹茶乳酪蛋糕，參考一下。

【Greentea Sponge Cheesecake】

Ingredients:
(makes one 8" cake)

125g cream cheese, cut into cubes
60g unsalted butter, cut into cubes
5 egg yolks (I used eggs with net weight of 55g)
125g milk
1 teaspoon lemon juice
75g cake flour
35g corn flour
1 tablespoon greentea powder

5 egg whites (I used eggs with net weight of 55g)
120g caster sugar
1/2 teaspoon lemon juice

調整材料：（七吋）
【起司糊】

Cream Cheese：75g
無鹽奶油：36g
蛋黃：3 個
牛奶：75g
檸檬汁：1t
蛋糕粉：45g
玉米粉：21g
綠茶粉：1T

【蛋白霜】

蛋白：3個
砂糖：72g
檸檬汁：1/2t

Place cake pan in a baking tray. Fill the baking tray with hot water (the water should rise up to about 1 inch of the cake pan).
Place on lower rack of the oven and bake at 150 degC for 60 mins.
Remove cake pan from oven and immediately drop the pan at a height of 20~30cm onto the table top. This helps to prevent the cake from shrinking upon cooling. Unmould the cake immediately. To unmold, place a large plate or baking sheet on top of the cake pan, invert the cake pan onto the plate/baking sheet. Remove the cake pan and the parchment paper on the base and sides of the cake (Note: do use oven mitten as the cake pan will be very hot). Next, place a cooling rack on the base of the cake, invert the cake right side up onto the cooling rack and leave to cool completely. Leave the cake to chill in the fridge for about 2 to 3 hours, best overnight, before serving.