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日式輕乳酪蛋糕和日式芝士蛋糕有所不同,日式芝士蛋糕用的是原味芝士,但輕乳酪蛋糕用的是比原味少45%脂肪的芝士,做出的蛋糕濕潤綿軟,入口即化。我在這個蛋糕裡添加了蜂蜜,伴隨著蜂蜜和奶酪的香氣,讓人欲罷不能。
The Japanese light cheesecake is different from the Japanese cheesecake. The Japanese cheesecake uses original cheese, but the light cheesecake uses 45% less fat than the original cheese. The cake is moist and soft, and melted in mouth. I added honey to this cake, accompanied by the aroma of honey and cheese, makes you don't want to stop.
成份:(8寸圓蛋糕模)
130g 牛奶
70g 無鹽牛油
250g 輕乳酪
5個蛋黃
60g 蜂蜜
2茶匙檸檬汁
50g 低筋麵粉
25g 玉米澱粉
5個蛋白
1/4茶匙檸檬汁
80g 糖
Recipe:(8in around cake pan)
130g milk
70g unsalted butter
250g light cream cheese
5 egg yolks
60g honey
2tsps lemon juice
50g pastry flour
25g cornstarch
5 egg whites
1/4tsp lemon juice
80g sugar
温水(約45℃/113ºF)浴,在预热好180℃(356ºF)炉内(底層)烤20分钟, 120℃(248ºF)烤50分钟, 200℃(392ºF)烤3分钟(上色)
Warm water(about 45℃/113ºF) bath, bake in oven(bottom) preheated to 180℃(356ºF) for 20 min,120℃(248ºF) for 50 min,200℃(392ºF)for 3 min(make good color)
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