Japanese Cotton Cheese Cake 日式棉花乳酪蛋糕


又是一个口感绵密的蛋糕。这次用了SCS Cream Cheese, 味道不比Philadelphia浓郁,但口感却比较顺滑。

食谱:
(A)          芝士 - 250g
               鲜奶  -  200g
               无盐奶油 - 75g
(B)          蛋黄 - 5 nos
               柠檬汁 - 1 Tbsp
(C)          低筋面粉 - 45g
               玉米粉 - 35g
(D)          蛋白 - 195g
               塔塔粉 - pinch
               砂糖 - 130g

Method:
1. 把芝士和1/2的鲜奶隔水煮溶。加入奶油搅拌至溶解。把
  芝士糊搅拌至顺滑没颗粒。
2. 把蛋黄和一些鲜奶和柠檬汁稍微搅拌。分次加入以过筛了
  的粉料(C). 再加入其余的牛奶拌匀。
3. 把 (2)加入(1)拌匀。如有需要的话可以把面糊过筛
4. 把蛋白,塔塔粉和1/3的糖打至发泡。分次加入糖把蛋白
  打至成弓形。
5. 把蛋白拌入芝士糊里。
6. 把已搅拌好的芝士面糊倒入已铺上烘焙纸的8“蛋糕模里。
7. 以150C烤约1.5小时至熟。

这是用另一牌子的日本乳酪做的,口感不比以上的绵密.

Recipe:
(A)          Cream Cheese - 250g
               Fresh Milk - 200g
               Unsalted Butter - 75g
(B)          Egg Yolk 5 nos
               Lemon Juice -1 Tbsp
(C)          Low Protein Flour - 45g
               Corn Flour -35g
(D)          Egg White - 195g
               Cream of Tartar - pinch
               Castor Sugar 130g

Method:
1. Dissolve cream cheese and ½ of fresh milk over double boiler.  
    Mix in butter while the cheese is still hot. Mix until no lump. 
2. Blend egg yolk with some of the remaining milk and lemon 
    juice. Gradually fold in flour mixture (C).  Add the remaining 
    milk.  
3. Add (2) into (1), combine evenly.  Run through a sieve if 
    required. 
4. Whisk egg white, cream of tartar and 1/3 the sugar until 
    foaming.  Gradually add in the remaining sugar and whisk until 
    soft peak (arc shape). Use low speed only.
5.Fold egg white into cheese mixture. 
6.Pour into 8” round cake pan which is line with baking paper.
7.Steam bake at 150C for about 1.5 hours until done. 

1 comment:

Anonymous said...

If I want to make the matcha version,how should I modify the recipe?