夢幻芝士蛋糕(無麵粉) Dream cheesecake(Gluten free)
13 هزار بار بازدید -
4 سال پیش
-
#芝士蛋糕
#芝士蛋糕#cheesecake
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⭐食譜内的鷄蛋是大鷄蛋，每個約60g。
⭐食譜内的糖的份量可以隨你的喜好增加或減少。
⭐這個蛋糕是無麵粉的，所以並沒有餅乾底，如果喜歡也可以放的。
⭐在烘烤之前必须预热烤箱达到设定温度。
⭐因為每个烤箱都有所不同，在配方裏的烘烤温度和时间仅作参考。
⭐請用80℃以上的熱水浸泡刀，擦乾后再切，每一刀重複這個步驟，就能切出完美的芝士蛋糕。
⭐ The eggs in the recipe are large eggs, each about 60g.
⭐ The amount of sugar in the recipe can be increased or decreased as you like.
⭐ This cake is flourless, so there is no biscuit bottom, you can put it if you like.
⭐The oven must be preheated to reach the set temperature before baking.
⭐Because each oven is different, the baking temperature and time in the recipe are for reference only.
⭐Please soak the knife with hot water above 80℃, dry it and then cut it. Repeat this step for every time to cut out the perfect cheesecake.
食譜：（6寸方形模）
400g(1.5杯)奶油芝士（室溫）
150g(0.7杯)糖
180g(0.7杯) 酸奶油（室溫）
20g(4茶匙)檸檬汁
60g(5湯匙)玉米澱粉
4個蛋黃（室溫）
2個全蛋（室溫）
400g(1.6杯)35%淡奶油(室溫)
7g(1茶匙)蜂蜜
2.5g(1/2茶匙)檸檬汁
溫水（約45℃/113℉）浴，在预热好180℃/356℉爐内（最下層）烤30分鐘，轉170℃/338℉烤25分鐘，再轉150℃/302℉烤25分鐘，関爐后1小時取出蛋糕
Warm water (approximately 45°C/113°F) bath, bake in the preheated 180°C/356°F oven (lowest layer) for 30 minutes, switch to 170°C/338°F for 25 minutes, and then switch to 150°C/302°F for 25 minutes, take out the cake 1 hour after turning off the oven
Recipe：(6inch square cake mold)
400g(1.5cup)cream cheese(room temperature)
150g(0.7cup)sugar
180g(0.7cup)sour cream(room temperature)
20g(4tsps) lemon juice
60g(5tbsps)cornstarch
4 egg yolks(room temperature)
2 eggs(room temperature)
400g(1.6cups)35% whipping cream(room temperature)
7g(1tsp) honey
2.5g(1/2tsp) lemon juice
相同形狀的模（same shape)：
6inch X 0.6 = 4.7inch
6inch X 1.5 = 7inch
6inch X 2.0 = 8inch
8inch X 0.5 = 6inch
8inch X 0.75 = 7inch
不同形狀的模（different shape):
8inch 方模(square) X 0.75 = 8inch 圓模(round)
8inch 圓模(round) X 1.33 = 8inch 方模(square)
夢幻芝士蛋糕(無麵粉) Dream cheesecake(Gluten f...
謝謝您的觀看！歡迎訂閲。
Thanks for watching! Welcome to subscribe.
⭐食譜内的鷄蛋是大鷄蛋，每個約60g。
⭐食譜内的糖的份量可以隨你的喜好增加或減少。
⭐這個蛋糕是無麵粉的，所以並沒有餅乾底，如果喜歡也可以放的。
⭐在烘烤之前必须预热烤箱达到设定温度。
⭐因為每个烤箱都有所不同，在配方裏的烘烤温度和时间仅作参考。
⭐請用80℃以上的熱水浸泡刀，擦乾后再切，每一刀重複這個步驟，就能切出完美的芝士蛋糕。
⭐ The eggs in the recipe are large eggs, each about 60g.
⭐ The amount of sugar in the recipe can be increased or decreased as you like.
⭐ This cake is flourless, so there is no biscuit bottom, you can put it if you like.
⭐The oven must be preheated to reach the set temperature before baking.
⭐Because each oven is different, the baking temperature and time in the recipe are for reference only.
⭐Please soak the knife with hot water above 80℃, dry it and then cut it. Repeat this step for every time to cut out the perfect cheesecake.
食譜：（6寸方形模）
400g(1.5杯)奶油芝士（室溫）
150g(0.7杯)糖
180g(0.7杯) 酸奶油（室溫）
20g(4茶匙)檸檬汁
60g(5湯匙)玉米澱粉
4個蛋黃（室溫）
2個全蛋（室溫）
400g(1.6杯)35%淡奶油(室溫)
7g(1茶匙)蜂蜜
2.5g(1/2茶匙)檸檬汁
溫水（約45℃/113℉）浴，在预热好180℃/356℉爐内（最下層）烤30分鐘，轉170℃/338℉烤25分鐘，再轉150℃/302℉烤25分鐘，関爐后1小時取出蛋糕
Warm water (approximately 45°C/113°F) bath, bake in the preheated 180°C/356°F oven (lowest layer) for 30 minutes, switch to 170°C/338°F for 25 minutes, and then switch to 150°C/302°F for 25 minutes, take out the cake 1 hour after turning off the oven
Recipe：(6inch square cake mold)
400g(1.5cup)cream cheese(room temperature)
150g(0.7cup)sugar
180g(0.7cup)sour cream(room temperature)
20g(4tsps) lemon juice
60g(5tbsps)cornstarch
4 egg yolks(room temperature)
2 eggs(room temperature)
400g(1.6cups)35% whipping cream(room temperature)
7g(1tsp) honey
2.5g(1/2tsp) lemon juice
相同形狀的模（same shape)：
6inch X 0.6 = 4.7inch
6inch X 1.5 = 7inch
6inch X 2.0 = 8inch
8inch X 0.5 = 6inch
8inch X 0.75 = 7inch
不同形狀的模（different shape):
8inch 方模(square) X 0.75 = 8inch 圓模(round)
8inch 圓模(round) X 1.33 = 8inch 方模(square)
夢幻芝士蛋糕(無麵粉) Dream cheesecake(Gluten f...
4 سال پیش
در تاریخ 1399/11/07 منتشر شده
است.
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