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日式芝士蛋糕 (Japanese Cheesecake)



成份:

(Size﹕ 6吋 )

a)  忌廉芝士 100g
     淡忌廉      60g
     糖             12g
     無鹽牛油   22g
     低根麵粉  15g
     粟粉        10g
     蛋黃        2個
     
b)  蛋白        2個 
     糖            22克
     塔塔粉     1/4茶匙


步驟:

1. 焗爐以180c 預熱10分鐘,餅模內加入牛油紙鋪底,用不用圍邊 。

2. 無鹽牛油隔熱水坐溶,待用。

3. 材料a) 忌廉芝士用慢速將打至軟滑,糖分2次加入打至無粒,加入蛋黃打拌,再將淡忌廉分3次加入打拌,最後加入己溶化的無鹽牛油打拌至完全混合。

4. 篩入低根麵粉及粟粉,用木匙拌勻至麵糊光滑無粒粒,待用。

5. 材料b) 蛋白用高速打發至沒有大氣泡後,加入塔塔粉打勻,糖分三次加入打至企身。

6. 先取1/3 份的蛋白與麵糊混合,再將餘下的蛋白加入麵糊內以輕手混合,直至單一顏色就停。 
 
7. 倒入模具內,然後拿起模具在桌上輕敲2下(可令蛋糕內的大氣泡消失)。 
 
8. 用蒸焗法﹕即是將模具放在加有熱水的焗盤上,以170c 焗40分鐘。在最後的10-15分鐘,要留意蛋糕的顏色,如已達到你想要的顏色,可加鍚紙在蛋糕面避免蛋糕表面太深色。 
 
9. 出爐後放在綱架上稍稍放涼,用小刀小心界開蛋糕邊和模邊(可令蛋糕出爐後沉降得靚d)。然後小心脫模。



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