Posted by: Jonjon | July 21, 2009

Cake – Cheesecake – Japanese Cheesecake 8.5/10 April 21 2009


http://evon1106.pixnet.net/blog/post/1322404

100% milk, 35% butter, 15% cake flour, 6% corn starch, 29% egg yolk, 60% egg white, 32% sugar , cream of tartar to cream cheese

材料: 6吋鋁箔圓模1個

a 鮮奶 125g                                                     93g

b 奶油乳酪 cream cheese 125g                       93g

c 奶油(含鹽亦可) 44g                                    33g

d 低筋麵粉 20g                                              15g

e 玉米粉 corn starch 7.5g                                6g

f 蛋黃 37.5g                                                    28g

g 蛋白 75g                                                       56g

h 糖 40g                                                           53g

i 塔塔粉 1/8小匙                                            1/10 teaspoon

做法: 烤箱預熱: (尚朋堂230度c)

1. 取一大鋼盆, a+c 用小火加熱煮至滾. 邊煮邊攪拌避免焦掉. 滾後立即熄火.

2. b 加入(1). 攪拌至乳酪融化 (b加入時撥開成小塊狀).

3. de過篩. 加入(2). 用打蛋器快速攪拌. 不然容易結粒. 拌勻為止.

4. (3)降溫至約50~60度c.(或以手指試溫不燙程度). 加入全部蛋黃. 攪拌均勻即可. 放置一旁稍待涼備用

5. 蛋白加塔塔粉打至起泡. 糖分兩次加入. 打至濕性發泡.蛋白糊不能太乾(蛋白糊仍會流動)

6. 裝模. 約8.5分滿. 將烤模放在裝冷水的烤盤上做隔水加熱. 水浴法60分,20分上色後將上火關掉只開下火,

然後將烤箱打開讓熱氣流失一些.(要讓烤箱降溫到100度…這是非常重要的步驟!).溫度降為100度c繼續悶烤30~40分鐘左右. 蛋糕會膨脹. (有點像【蒸烤】方式. 若水滾了要加冰塊降溫).

Conclusion

This was good, but I preferred the Japanese Cheesecake with the lemon juice. I beated the egg whites until it was thick..still runny, but not to stiff peaks, perhaps something in between stiff peaks and soft peaks. By the way, it didn’t bloat up in the oven, perhaps because I was dubious about the temperature. I just realized that you had to put it in the oven at high temperature for 10 minutes then bake it at 100 degrees for the rest.

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