甜品篇｜進階版芝士蛋糕 更濕潤 更軟熟 入口即化｜有片
進階版芝士蛋糕 更濕潤 更軟熟
成品: 直徑 16cm圓模 (1個)
16cm dia round cake mold (1pcs)
難度: 高級
High difficult Level
制作時間: 1小時
Cooking time: 1 hour
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材料 - Ingredients:
55g 牛奶 milk
200g 奶油乳酪 cream cheese
8g 白砂糖 white Sugar
1g 鹽 Salt
10g 粟粉 corn flour
20g 低筋麵粉 cake flour
17g 蛋白 egg white
38g 蛋黃egg yolk
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122g 蛋白 egg white
65g 白砂糖 white Sugar
1g 白醋 white vinegar
0.2g Xanthan 黃原膠
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1. 奶油乳酪加入白砂糖、牛奶，隔水加熱至40’C。
Mix the milk, cream cheese, salt and sugar over a warm water bath to 40’C.
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2. 倒入粟粉、低筋麵粉，慢慢混合，加熱至沸騰。
Add the cornstarch and flour into the batter, and mix. Then boil it.
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3. 放涼至40-50”C. 慢慢加入蛋黃和蛋白。混合至順滑無粒。
Cool down to 40-50’C, and pour the egg white and egg yolk. Blend it until smooth.
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4. 蛋白加入白醋、白砂糖、黃原膠，打發至出現”8字紋”即可。
和麵糊以摺疊形式，分3次混合。倒入模具中。
Whip the egg white, sugar, xanthan and vinegar.
Whip it to semi-texture. Fold the egg white with batter 1/3 at a time. Pour the batter into the mould.
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5. 焗爐預熱至200’C。把蛋糕模具放在托盤中。
倒入熱水在托盤上，為蛋糕模具的1/3位置。
Preheat the oven to 200’C. Put the mould on the tray.
And pour the hot water on the tray, 1/3 of the mould.
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6. 蛋糕入爐後，轉為(無風) 170-180’C 焗15分鐘。
如果旦糕上升過快，把焗爐打開少許，放走熱氣。(最次開門不多於1分鐘)
開門少許，快速降為(無風) 120-130’C。
焗15-20分鐘。關火，焗50分鐘。
*溫度為指標只而，每個焗爐不同，溫度不同。
Put the cake into the oven. Turn to 170- 180’C (no fan force) bake 15min.
If your cake rises too fast, open the door slightly to leave the hot air. (Don’t open the door for more than 1 minute every time.
Then open the door slightly to cool the temperature to 120-130’C.
Bake 15-20 min. Turn off the fire, and bake 50min.
*The temperature is a guideline only. The different ovens may have different temperatures.
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7. 放涼 除模。蛋糕可即時食用，或放雪櫃一天後食用。
兩者口感有所分別。
Cool down and remove the mould. Enjoy the cake immediately, or keep it in the fridge for 1 day. The texture is different.
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完成
Finished
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新手必看之前的:
Must watch the video before making:
甜品篇｜日式芝士蛋糕 今天你成功了嗎? (Eng sub) – Japanese Cheese Cake Talk about the failure and tips
