平安神宮賞櫻

一早我們便往飯店附近的平安神宮去。

沿途看到美景就停下來拍照，非常悠閒。我們先經過了滿願寺，因為一株美麗的櫻花而駐足。

終於到了平安神宮。

神苑裡風景如畫！

整個神苑裡的造景非常美麗，讓人流連忘返。

櫻吹雪

看到櫻花隨風飄落，真的美極了！

哲學の到・櫻吹雪

迎面而來的櫻吹雪，太浪漫！

櫻花飄落於琵琶湖疏水道

京都哲學の道賞櫻

第一次去日本賞櫻，托老姐的福，一切都已安排好，我們只要傻傻地跟著。我們搭乘 JAL 的飛機去關西機場，老姐便在機場等候我們，然後帶我們去京都的飯店：平安之森（可惜是間服務不佳的旅館），算是在景點內的飯店，方便我們四處逛。我們一放好行李，便往「哲學の道」去賞櫻。

參考維基百科（https://zh.wikipedia.org/wiki/哲学之道）

哲學之道（日語：哲学の道／てつがくのみち）是日本城市京都左京區一條2公里長的小道，路旁是琵琶湖疏水，沿途種植櫻花樹。這條路的名稱來源於京都大學哲學教授西田幾多郎每日在此冥想。1972年正式命名。哲學之道經過好幾座寺廟和神社，例如慈照寺、法然院、永観堂禪林寺、南禪寺、熊野若王子神社。

Quiche 手札 (Chef Steps)

參考 Chef Steps 做個筆記。

Quiche Base：https://www.chefsteps.com/activities/quiche-base

1. 蛋：600g（兩個，100g）
2. 全脂牛奶：400g（67g）
3. 鮮奶油：120g（20g）
4. 鹽：12g（2g )
5. 黑胡椒：1g（少許）
6. 豆蔻：0.5g（少許）

All Purpose Pie Crust：https://www.chefsteps.com/activities/pate-brisee

1. 麵包粉：250g
2. 奶油：205g（0.82）
3. 鹽：3g
4. 冰水：55g（0.22）

乳酪蛋糕 (Granola Bar 底)

記錄一下今天的乳酪蛋糕。表面如果撒上餅乾屑就是茅屋乳酪蛋糕。

中間有些焦，因為溫度太高，下次試低溫一些。

餡料好吃，已經是用 Granola Bar 當底，
口味不錯，但還是沒有很脆，下次應該
先塗一層蛋白再加起司糊，說不定會脆呢。

這原本是做茅屋乳酪蛋糕的，
只要在表面撒上餅乾屑，就可以了。

【Crust（餅底）】七吋活動圓模

1. Nature Valley Granola Bar：2 包
2. 無鹽奶油：20g 左右

【內餡】

1. Cream Cheese：250g
2. 無鹽奶油：28g
3. 糖：75g
4. Sour Cream：110g
5. 檸檬汁：2T
6. 全蛋：91g（兩顆蛋，取出蛋白至 91g，全加也無所謂。）
7. 玉米粉：8g
8. 香草精：1t

【烤程】
150 度Ｃ烤 50 分鐘，190 度 10 分鐘上色。（原配方式 200 度上色，但是中間烤黑了，降至 190 度，下次可試試 180 度）。

日式乳酪蛋糕手札

感覺上日式乳酪蛋糕是戚風蛋糕的一種，烤法不同完成的成品會有不同。此篇手札記錄「水浴法」做出來的日式乳酪蛋糕。

綜合各家做法，心得如下。

【我的材料】

｛乳酪糊｝

1. Cream Cheese：125g
2. 糖：24g
3. 牛奶：50ml
4. 無味植物油：35g
5. 檸檬汁：2T
6. 蛋黃：3 個
7. 香草精：1/2t
8. 低粉：50g

｛蛋白霜｝濕性發泡即可

1. 蛋白：3 個
2. 海藻糖：46g
3. 檸檬汁：1t（不加也可以）
4. 玉米粉：1/4t（最後一次加糖時一起加入，不加也可以）

【烤程】

水浴法，全部放層 1。150 度Ｃ烤 30 分鐘，130 度烤 70 分鐘。烤好時，烤箱門打開小縫，放涼 1 小時，再取出，用薄刀沿著圓模邊緣刮一圈，然後放在網架上放涼。完全涼後，放冰箱冷藏（有一說法最少冷藏 4 小時）。

Japanese Cheesecake III (Butter, Milk)

想試試這個配方的輕乳酪蛋糕，把它記下來。這個跟之前的差異在於這個是用無鹽奶油，之前的配方使用植物油，另外糖全加在蛋白霜這邊。配方差異不大，但這個使用牛奶，跟我最早做的同，口感應該更輕盈。重點：蛋白霜打到濕性發泡。

以下文章取自：http://rasamalaysia.com/japanese-cheesecake-recipe/2/

圖片取自網站：http://rasamalaysia.com/japanese-cheesecake-recipe/2/

Cotton Soft Japanese Cheesecake Recipe

Makes 8″ or 9″ round tin | Prep Time: 30 mins | Bake Time: 70 mins
Adapted from: Diana’s Desserts and Little Teochew

Ingredients:

140g/5 oz. fine granulated sugar
6 egg whites
6 egg yolks
1/4 teaspoon cream of tartar
50g/2 oz. unsalted butter
250g/9 oz. cream cheese
100 ml/3 fluid oz. fresh milk
1 tablespoon lemon juice
60g/2 oz. cake flour /superfine flour
20g/1 oz. corn flour (cornstarch)
1/4 teaspoon salt

1. Cream cheese：250g（125g）
2. 無鹽奶油：50g（25g）
3. 牛奶：100ml（50ml）
4. 低粉：60g（30g）
5. 玉米粉：20g（10g）
6. 鹽：1/4t（1/8t）
7. 蛋黃：6 個（3 個）
8. 檸檬汁：1T（1/2T）
9. 蛋白：6 個（3 個）
10. 糖：140g（70g）
11. 塔塔粉不加

＊＊＊我習慣做三顆蛋＊＊＊

Method:

1. Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks, lemon juice and mix well. (隔水加熱乾酪、奶油、牛奶，放涼，加入低粉、玉米粉、鹽、蛋黃、檸檬汁，攪拌均勻）

2. Make the meringue by whisking egg whites with cream of tartar until foamy. You can beat with a stand mixer or handheld mixer. Add in the sugar and whisk until soft peaks form. (Click on the link to see image of how the meringue should look.) （蛋白霜打到濕性發泡）

圖片取自網路：http://www.craftpassion.com/wp-content/uploads/2012/02/Make-Cranberries-Lemon-Zest-Steam-Sponge-Cake-3.jpg

3. Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and fold. FOLD GENTLY. Pour the mixture into a 8-inch round cake pan (lightly grease and line the bottom and sides of the pan with grease-proof baking paper or parchment paper).（把 1/3 蛋白霜加入乳酪糊，輕輕拌勻，然後再加入 1/3 蛋白霜到乳酪糊，輕輕拌勻，最後把乳酪糊倒入剩下的蛋白霜，輕輕拌勻，然後倒入八吋圓模）

4. Bake cheesecake in a water bath for 1 hours 10 minutes or until set and golden brown at 160 degrees C (325 degrees F). （水浴烤法，160 度Ｃ烤 70 分鐘，或至金黃色）

Cook’s Notes:

1. I baked the cake in 9″ round tin, did not line the sides.

2. If you use a 8″ pan, it is very important to line the sides of the 8″ pan with parchment paper, make sure the parchment paper extends higher than the cake tin by about 1.5″.

3. If springform pan or loose base cake tin is used, wrap the base of your cake tin with 2 layers aluminium foil, to prevent seepage.

4. I baked the cake on the lowest shelf in the oven (to prevent cracks on top and over browning).

5. The purpose of using double boiler is to melt the cheese, butter, and milk mixture. I heated and simmered the water in the double boiler ON the stove. For the water bath, I used hot water.

6. I left the cake to cool down in the oven with the oven door open, about an hour. This is to prevent sudden change of temperature that may cause the cake to shrink drastically. It’s normal that the cake will shrink about ½ inch to 1 inch after cooling, it’s normal. If the cake shrinks a lot, the main reason is over mixing the egg white mixture with the cheese mixture. Beat the egg whites until soft peaks form, FOLD VERY GENTLY, do not stir or blend.

7. Refrigerate the cake (with or without the cake tin) for at least 4 hours or overnight

乳酪蛋糕 (塔皮)

參考網站做法，以塔皮來做乳酪蛋糕，以熱烤方式完成，別有一番味道！

以下文章取自：
https://www.keyingredient.com/recipes/3141295032/lemon-bar-cheesecake/utm_source=from_pinterest_overlay_m

圖片取自：https://www.keyingredient.com/recipes/3141295032/lemon-bar-cheesecake/utm_source=from_pinterest_overlay_m

Ingredients

• CHEESECAKE:
• 2
  cups all-purpose flour（240g)
• ½
  cup powdered sugar（100g）
• ¼
  teaspoon salt（4g
• ½
  cup cold butter, cubed（113g）
• 2
  egg yolks
• 1 to 2
  tablespoons ice-cold water
• 4
  (8-ounce) packages cream cheese, softened
• 1
  cup granulated sugar
• 4
  large eggs
• 2
  teaspoons vanilla extract
• 2
  cups Quick and Easy Lemon Curd, divided
• Candied lemon slices
• QUICK AND EASY LEMON CURD:
• 6
  lemons
• ½
  cup butter, softened
• 2
  cups sugar
• 4
  eggs
• CANDIED LEMON SLICES:
• 2
  small lemons
• 1
  cup sugar
• 2
  tablespoons fresh lemon juice
• ¾
  cup water

Directions

CANDIED LEMON SLICES Cut lemons into 1/8-inch-thick rounds; discard seeds. Stir together sugar, lemon juice, and water in a large skillet over medium heat until sugar is dissolved. Add lemon slices, and simmer gently, keeping slices in a single layer and turning occasionally for about 14 to 16 minutes or until slightly translucent and rinds are softened. Remove from heat. Place slices in a single layer in a wax paper-lined jelly-roll pan, using tongs. Cool completely, about 1 hour. Cover and chill 2 hours to 2 days. Reserve syrup for another use. FOR LEMON CURD Grate zest from lemons to equal 2 tablespoon. Cut lemons in half; squeeze juice into a measuring cup to equal 1 cup. Beat butter and sugar at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add lemon juice to butter mixture, beating at low speed just until blended after each addition; stir in zest. Mixture will look curdled. Transfer to a 3-qt. microwave-safe bowl. Microwave at HIGH 5 minutes, stirring at 1-minute intervals. Microwave, stirring at 30-second intervals, 1 to 2 more minutes or until mixture thickens, coats the back of a spoon, and starts to mound slightly when stirred. Place heavy-duty plastic wrap directly on warm curd (to prevent a film from forming), and chill 4 hours or until firm. Store in an airtight container in refrigerator up to 2 weeks. Stove-Top Method: Prepare as directed and transfer mixture to a heavy 4-qt. saucepan, instead of a microwavable bowl. Cook over medium-low heat, whisking constantly, 14 to 16 minutes. Place in a bowl and cover with heavy-duty plastic wrap and chill 4 hours or until firm. CHEESECAKE Pulse flour, sugar and salt in a food processor 3 or 4 times or just until blended. Add butter, and pulse 5 or 6 times or until crumbly. Whisk together egg yolks and 1 tablespoon ice-cold water in a small bowl; add to butter mixture, and process until dough forms a ball and pulls away from sides of bowl, adding up to 1 tablespoon remaining ice-cold water, 1 teaspoon at a time, if necessary. Shape dough into a disk; wrap in plastic wrap. Chill 4 to 24 hours. Roll dough into a 14-inch circle on a lightly floured surface. Fit dough into a lightly greased 9-inch dark springform pan, gently pressing on bottom and up sides of pan; trim and discard excess dough. Chill 30 minutes. Meanwhile, preheat oven to 325°. Beat cream cheese at medium speed with an electric mixer 3 minutes or until smooth. Gradually add granulated sugar, beating until blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Beat in vanilla. Pour two-thirds of cheesecake batter (about 4 cups) into prepared crust; dollop 1 cup lemon curd over batter in pan, and gently swirl with a knife. Spoon remaining batter into pan. Bake at 325° for 1 hour to 1 hour and 10 minutes or just until center is set. Turn oven off. Let cheesecake stand in oven, with door closed, 15 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool completely in pan on a wire rack (about 1 hour). Cover and chill 8 to 24 hours. Remove sides of pan, and transfer cheesecake to a serving platter. Spoon remaining 1 cup lemon curd over cheesecake, and, if desired, top with Candied Lemon Slices.

調整後材料：

【Crust（餅底）】七吋活動圓模

1. 中筋麵粉：120g
2. 糖：50g
3. 鹽：2g
4. 無鹽奶油：55g
5. 蛋黃：1個
6. 冰水：1T

【內餡】

1. Cream Cheese：250g
2. 無鹽奶油：28g
3. 糖：75g
4. Sour Cream：110g
5. 檸檬汁：2T
6. 全蛋：91g（兩顆蛋，取出蛋白至 91g，全加也無所謂。）
7. 玉米粉：8g
8. 香草精：1t

【烤程】
150 度Ｃ烤 50～60 分鐘，190 度 10 分鐘上色。