甜品篇｜进阶版芝士蛋糕 更湿润 更软熟 入口即化｜有片
进阶版芝士蛋糕 更湿润 更软熟
成品: 直径 16cm圆模 (1个)
16cm dia round cake mold (1pcs)
难度: 高级
High difficult Level
制作时间: 1小时
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 盐 Salt
10g 粟粉 corn flour
20g 低筋面粉 cake flour
17g 蛋白 egg white
38g 蛋黄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 黄原胶
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1. 奶油乳酪加入白砂糖、牛奶，隔水加热至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、低筋面粉，慢慢混合，加热至沸腾。
Add the cornstarch and flour into the batter, and mix. Then boil it.
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3. 放凉至40-50”C. 慢慢加入蛋黄和蛋白。混合至顺滑无粒。
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、黄原胶，打发至出现”8字纹”即可。
和面糊以折叠形式，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. 焗炉预热至200’C。把蛋糕模具放在托盘中。
倒入热水在托盘上，为蛋糕模具的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. 蛋糕入炉后，转为(无风) 170-180’C 焗15分钟。
如果旦糕上升过快，把焗炉打开少许，放走热气。(最次开门不多于1分钟)
开门少许，快速降为(无风) 120-130’C。
焗15-20分钟。关火，焗50分钟。
*温度为指标只而，每个焗炉不同，温度不同。
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. 放凉 除模。蛋糕可即时食用，或放雪柜一天后食用。
两者口感有所分别。
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 今天你成功了吗? (Eng sub) – Japanese Cheese Cake Talk about the failure and tips
