多年前姐在師大的媽咪商店歇業前,曾學過做黑森林蛋糕,當時老闆娘非常Nice的分享了她的美式重乳酪蛋糕做法給我,每次做那份食譜同事也非常喜愛,不過,隨著烘培經驗的增加,姐覺得那份食譜做出來的蛋糕較紮實,看到Nata分享的清新重現乳酪蛋糕,整個非常心動,馬上來試做~
餅乾底&做法:
消化餅乾80g+無鹽奶油25g (我是六吋烤模,但姐愛餅乾底,所以使用了7-8吋的份量)
1. 六吋活動模外面包上兩層錫箔紙(等等要洗熱水澡唷)
2.烤模底抹上少許奶油再放上烤紙(方便脫模)
3. 消化餅乾放在袋子裡(最好用兩層袋子才不會破)用桿麵棍壓碎
4. 無鹽奶油隔水融化(或微波20秒)稍微放涼
5. 把融化的無鹽奶油和餅乾碎混合,再鋪到烤模裡,冷藏至少15分鐘以上備用
起士糊材料:
奶油乳酪(Cream Cheese) 250g
酸奶油(Sour Cream) 111g
砂糖 74g 。(偏甜。下次我要減糖到60g)
玉米粉 9g
檸檬汁20ml (20ml有點太酸,下次15ml)
全蛋1個(直接使用1顆)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAtcgk-6Nxw3wRaItcHIOIg8e4eA1rwI_Y-dsw4V9K8R8l0bkl6FBQI9sWUs0WYvgPAE84h2WhtoQ-5w5OlEWBsVnlZer5Ps0JxGM_9OjnzCgEQxtXe8S5iLM3wwCy-tlKr3tn-JNDINs/s640/IMG_6291.JPG) |
一盒奶油乳酪剛好250g所以除了全蛋&檸檬汁以外,其它我照比例調整試做 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGXFN2hcuHb4OrPhkjp8KD-YU7qj1FFh-YbWBjmSKR0bPRp55vKOjZaEABHuj1SHIZNpXZOsviEuZ1AY7LRmT0qF3TMK8YHZtrGuH1CpWZvDNMDUfWbvzvEiUHW6zn5GWWk3BdTscufiY/s640/IMG_6299.JPG) |
這款有機酸奶Sour Cream脂肪量14%好高><" 完全是被有機兩個字遮了眼!!!! |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8kuAb3hCI6PnH3rWFuriwojMP_r6Wn-TboSZyLdXeljx_w_q1did6c0mlHv5KucGPnTIEUlRsEe9d3gjPgt5Oh6SmMY2c9y1dF3GUXPxrT67t6fPvVG2XIGFhI-Pb7ep8KJVCCuJjUJk/s640/IMG_6302.JPG) |
戴上手套來壓餅乾底,雙手萬能,比湯匙好用~手也不怕髒 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5WWjN689qRnNfPjZHmFEuvNkL4ZiuBZ9pOqLYlpm-1SxXy220tJaOjUtJ142GF_YabAFryzjLPVKiLXsDHZ4bsF1vlqd-AegBSxsoYW6xoYDHZWNeMIg5ndYUT5rXt2akt2KpoD3BnCQ/s640/IMG_6305.JPG) |
烤箱先160C預熱~軟化的奶油乳酪先用刮刀拌勻至無顆粒狀 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjuDeZuqPlostMrk9Ug8L9gzYcGSsq6mjepkjaobUca5tBmQCzogKuAhRwByBYNvLUgUom77DDzFedqBATrsCuAd8GRTqtanZzMPH7qiYIEcGK1fjHzSPLB_0ek2SYlAd-zuXodmQl2Mk/s640/IMG_6306.JPG) |
加入砂糖用電動攪拌器至鬆發狀 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_WdPb3OKr9DtrbGyd7tYPq8dYftSLSX_5veF1poFCzRfIOcw7BCFr8sWBMC_d4S4QfpCb2q4zYqN4fCvF1K_u0_yaQa9GtGpArBu-XWgXCeaRJ16Aeb3c832D5CrwC6m1DAsJa_2LJgQ/s640/IMG_6308.JPG) |
再倒入酸奶拌勻,起士糊變得更滑順了 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6K9MStkxdediul4nXoF3sAGeqPZTyjtvM-Uby1EJ5RbxgvENEsZ8S-Y-1Vv1sA0vdfJE-a-UYHwGcNULxob63vvQx6lLY1z7pqKS-cJMdFmQeD2vDYdlYexv8bsumzAiCbGmn52gbKSw/s640/IMG_6310.JPG) |
加入全蛋再次拌勻 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWCTO_otw1r-T2fKKsbX-zEH5bH84O9Xndj67D_wqJ5bWZ7Iv1wXNJfHsQPXLcak7EUqv2iQ9OGY9AuRzm3nQy7A-JFlHDKZxcH633kUIhRYxRc3e6VK0Ft8sGbGPbS8sSCBFUg4Y-QzA/s640/IMG_6313.JPG) |
慢慢添加檸檬汁(我愛酸放了20ml) |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5w_yPFGlpUTjCvpNhPS8EB8pSWIESKIliMux8tW3kcJQ8jyEpSYCCGYuC-o747twcABvnqJWzF_s6ZiMCCTX7y7uLdPO_faz7lH_seoYu7FzCqiCjUDcaGgzaGwBUICFll7uzBWwFVGA/s640/IMG_6315.JPG) |
把過篩好的玉米粉一起拌勻, Nata說玉米粉可以增加蛋糕的凝結度,如果沒有玉米粉,可用等量低筋麵粉取代,但玉米粉的質地會更細。 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_uJ2yZu9c2QSNiWU_DPzGm6iZicL2NyQWr8nTsLnMedgLsnMgHWjfcIK3eOF7B_1h6gdd1k1K5bvBK5QHhbyMm88xYN984qYzoTCYXDIEaBGMflfgcuOZYd6v-hOFDlJ2_9BgR7SbyRI/s640/IMG_6317.JPG) |
一定要包兩層錫箔紙,熱水浴法才不會進水 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqHDEt2B9nPlEWbLfzlq3xM_GnTqu2oQ6-1hCg79pSqJKfgpVyMKQIeq-5gQh0MlEH33Wszi6L-rqvaz1WCh7WSRcT3C2Xlfd9rVCuX_xF7GX9O40XvnrOZSwCR0aw8FNcy1Cu7GsLVpI/s640/IMG_6319.JPG) |
最後麵糊一定要過篩,才不會有那些不均勻的顆粒,然後抹平蛋糕表面。烤箱一定要先預熱,蛋糕要入爐時在烤盤上注入約烤盤1/3或1/2高度的熱水,然後送入烤爐,水浴法可以讓蛋糕較濕潤,沒讓熱水和烤箱一起預熱是為了溫度不要過高。 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8pjGRQjhzmdKOmBlVPfTEwiiml8m0YI7ZWxTTDxL92nqaE6sHuKJFuz-HyChyphenhyphensyc2DZVOuHoN6Ibrx-Qyv3xYsiiBHLw9O5JI-4J_60jmG5itpU_euZMThh5_zjRQ-9o1f-ePU7YRShI/s640/IMG_6320.JPG) |
通常蛋糕進爐前姐習慣敲一下,讓多餘的氣泡跑出來~這次按Nata指示,沒敲~160C烤60-70分鐘,姐的Breville是160C烤60分,然後170C烤10分鐘上色,若溫度太高上色太快,蛋糕表面容易裂,可以視情況在烤箱門上夾一隻木湯匙降溫。 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz75Ux0fRITZ1B8XTOTexGJUFDOi0EG-tLJDIuhCNw4uVkOwIwg48cwx8ipeV_Hygh4WWoBgMFfMm5Ziz0KWS30YFukhVUCkB-2vf3IHz_pnS-WpuVBY_FBvrSCbbpUjJ6xPbb2ykZGDM/s640/IMG_6326.JPG) |
蛋糕烤完可以直接出爐,立馬拆開錫箔紙邊散熱,放在烤架上冷卻,放涼後入冰箱冷藏至少四小時再食用。姐通常是讓蛋糕隔夜冷藏,我覺得蛋糕最好吃的時間是隔天,感覺所有材料都融合在一起,味道才到位!^^ |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ82Y8AU70gMAwVwzhe3WP65c0ZORLVbiSDBEalasZfeo5bdmerOdh2A7lhFe1BHWiMpbastJBa6on5BHyDHRaafRGNimBzqrPCfMIzCZKI87hs5zAVt1cdxeEBzNPhV4bC4G6xlgun_Y/s640/18426611_10155352599287386_1158108135_o.jpg) |
漂亮的烤色,但最後調高溫度上色時,溫度太高,表面裂了一小痕,立馬在烤箱門上夾木湯匙降溫~還好救駕成功! |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOTY24yOG2C1qjCbZ3rkjgbKG4lPBIfKYaRJ0gbAyPPYnD9dtHhyphenhyphenNrT_2r128vwfHrT4zGCRmhns8fYjyh6gtU_VmfK56XmXGkJ9_RyF9r-KR25ZHIAMNjyJKrkxxMciFPI-aMlNv65WI/s640/18452258_10155352599177386_594949821_o.jpg) |
有沒有人跟我一樣愛餅乾底呀? |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNMejZVbNxBK4rvRSF7y_vHfH8-uOqlLd9dLLedW0oWf9cWEfLmWUvlbIJ6pNcIqTNfCtUyLch2qI7MbsLRvJOV5ZtxTxAytTHb3qaE4NebdohQNc1rCoNDzyLSeox3Y9HhtDLamtCRWw/s640/18451872_10155352599142386_486552964_o.jpg) |
從冰箱拿出來的蛋糕表面有冒汗,是我用錫箔紙封的太緊冷藏?水氣較多? |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbMF6NXy-bCbwkziZPL5N5L4vchuUkJs5lOwGS4a7GHnhvHm6-edm6Axd99bUqAZYu8EftEfSmQW-HBTLnCviUCM5z-lRhFVH4TVLHEkSN4z6RticApBV-yOc2z_NuB1sdFRzqIpyVvsA/s640/18493060_10155352598792386_1244507385_o.jpg) |
總結一下:姐覺得這款蛋糕入口即化,是款好蛋糕,配方裡的糖分偏甜,下次要減糖。比較起來,還是上次做的
|
沒有留言:
張貼留言