Posted by: Jonjon | July 21, 2009

Cake – Cheesecake – Steamed Cheesecake 8.5/10 July 10 2009


SNC00062http://www.wretch.cc/blog/iamjanepili/1893054

50% butter,  141% sugar, 83% eggs, 20% egg yolk, 50% milk, 125% AP flour, 25% wheat flour OR use a proportion of (15% high grade, 75% low grade flour) ,  25% rum, raisins and baking powder. Use the amended version.

材料

原配方

更改的
原味

巧克力
口味

a奶油

40g

30g

bcream cheese

40-45g

60g

90g

c糖

1/2杯99g

85g

80g

d全蛋

1個

1個

1個

e蛋黃

1個

1個

1個

f牛奶

2大匙

2大匙

鮮奶油1大匙+
1大匙

g中筋麵粉

6-7大匙

低筋麵粉
10大匙

低筋麵粉
10大匙

h全麥麵粉

6大匙

高筋麵粉
2大匙

高筋麵粉
2大匙

i泡打粉

1小匙

1小匙

1小匙
+
小蘇打粉1/8小匙

j蘭姆酒

2小匙

草莓酒
2小匙

———

k葡萄乾

——-

適量

苦甜巧克力適量


作法(烘焙杯4.9×4.9×5 cm約4個):
材料a+b打勻後,加入c料打發。
2材料d+e打散後,分次加入<作法1>拌勻。
3材料g+h+i混合過篩後,加入<作法2>。
4材料f、j加入麵糊中拌勻再拌入k料,入模蒸15-20分鐘,
以竹籤插入不沾即可。
(我用大同電鍋,外鍋放1-1.5量米杯的水蒸到開關跳起)

Conclusion

This was quite good. I used the “amended version” I steamed them for 40 minutes to make sure they were properly done. Umm..yeah..in …terms of taste, it was bursting with sweet subtle egg flavor with not much cream cheese taste other than a slight creamy texture.

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