棉花乳酪蛋糕 Cotton Cheese Cake
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| 棉花乳酪蛋糕 Cotton Cheese Cake |
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| 制作过程 |
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| 轻乳酪蛋糕完成品 |
棉花乳酪蛋糕
{材料A} 蛋白5个, 幼糖100克， 柠檬汁几滴
{材料B} 奶油乳酪226克, 牛奶150ml, 牛油或玉米油50克, 蛋黃5个
{材料C} 低筋面粉50克, 栗粉20克 (过筛几次都无所谓, 因为筛过的面粉可以让你的蛋糕更幼更细.) ， 盐1/2 茶匙。
{做法}
1. 将所有材料B(除了蛋黃) 隔水煮溶后, 用手搅拌器把一个一个加入的蛋黄拌均匀.
2. 然后, 加入材料C再拌均勻. (如果有颗粒状出现, 过筛至无或很少.), 放入冰箱将面糊变得浓稠一些（大约2-3小时）
3. 接着, 將材料A的蛋白与柠檬汁打至出現粗泡沫后, 分三次加入幼糖打至湿性发泡.( 用手指沾一点，蛋白不会掉下来就可以了)
4. 再把做法3分两次加入做法2, 同一方向上下轻轻拌均匀, 不可画圈啊。
5. 混合料搅拌均匀后, 震几下把大气泡震出， 再倒入已铺了烘焙纸在底部与在四周都涂上一层油的模具中约八分满, 盖上锡纸用水浴法以150◦C/300◦F上下火烤70-80分钟至表面金黄色即可.(顶部锡纸在烤至20分钟时拿掉, 它主要是防止蛋糕提早烤焦而已， 不放也可以， 就在烤箱下层烤就行.)
6. 让蛋糕在烤箱门微开的状态闷上10-15分钟, 出炉待冷后才倒扣脱模, 放入冰箱冷藏2-3小时后再食用味道更好.
***水浴法是在烤盘上加水, 再把模具放上。
***用活动性的模具记得要在底部铺上锡纸防进水， 还有不想涂油在模具就放上烘焙纸在四周吧！
Cotton Cheese Cake
{Ingredients A} Egg white x 5, caster sugar x 100g， lemon juice few drops
{Ingredients B} cream cheese x 226g, milk x 150ml, butter x 50g, egg yolks x5
{Ingredients C} Cake flour x 50g (sifted), corn flour x 20g (sifted), salt x 1/2 tsp.
{Method}
1. Melt all ingredients B (except egg yolks) over a double boiler, cool the mixture and then add in egg yolks 1 by 1 each time to mix it well.
2. Then, fold in ingredients C and mix well. (If got bubbles, sifted till none or very less.), keep in fridge for 2-3 hours.
3. Whisk ingredients A-egg whites with lemon juices until got bubbles, separated the sugar to 3 portions and add in 1 portion each time to whisk until soft peaks form.
4. Then, add in method 3 egg white’s mixture into method 2 mixture by 2 times, mix in 1 direction by up-down style and do turn mix bowl to let them simply well-combined.
5. When both mixtures is mixed, knock out the air bubbles before pour into the cake pan (lightly grease and line the bottom and sides of the pan with parchment paper or grease proof baking paper), cover up the top with a pcs of aluminum foil and bake in a water bath for 70-80 mins or golden brown at 150◦C/300◦F. (Aluminum foil on top need to remove when bake till 20 mins, do not want to put it on also no problem, but pls place the cake to bake under the lower )
6. Leave to cool in oven with door ajar for about 10-15 mins as sudden changes in temperature may cause the cake to cool too quickly and collapse, refrigerate for 2-3 hours before eating will has a better taste.
*** Baking in a water bath mean filled the baking sheet with water, this provides the sauna effect but do not add dampness to the cake.
*** If use spring form's base, wrap the base of your cake pan with aluminum foil to prevent seepage.
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| 又再烤了轻乳酪蛋糕， 常常不知觉地吃多了...真的又爱又恨呐！ |
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