Friday, June 30, 2017

Baked Honey Cheesecake 芝士蜂蜜烧烤蛋糕 Baked Honey Cheesecake






原食谱的主人:洪晓乐老师
食谱的份量可以做4个6寸圆蛋糕

材料:
(A)
115g 沙拉油
45g  蛋白
60g  全蛋
20g   蜂蜜

(B)
100g  低筋面粉
20g  玉米粉
1 tsp  泡打粉(发粉)

(C)
140g  蛋黄

(D)
340g  蛋白
120g  细砂糖
少许 塔塔粉
少许盐

4个 6寸(15 cm) 脱底圆模

做法:
第一阶段~
1- 将配方(A)拌均匀,加入(B)拌匀后再加入(C),拌匀,备用。
2- 将配方(D)打至全发即可。
3- 取1/3蛋白霜(做法2)加入到备用的蛋黄面糊中,用刮刀翻拌均匀。再倒回剩余的蛋白霜内,继续用刮刀翻拌均匀。
4- 倒入不铺纸,不涂油的模具后,在桌面上轻轻震出气泡。
5- 送入预热烤箱,以150⁰C,烘烤8~10分钟至蛋糕著色。再转去130⁰C,烘烤25~30分钟至熟。(烤箱的温度与时间只供参考)
6- 蛋糕出炉要重敲一下,倒扣待凉,裹上保鲜纸,与模具一起倒扣放入冰箱冷冻(结冰)一个晚上。

第二阶段~
7- 从冰箱拿出蛋糕,不用退冰,脱模后马上淋上表面淋酱(蛋糕底部向上)。
8- 以180⁰C烘烤6~8分钟。
9- 蛋糕烤好后没有食用,请放冷藏可保鲜4天。

表面淋酱的做法:
50g 牛油 + 23g 沙拉油 + 23g蜂蜜 + 80g芝士片 + 70g动物性鲜奶油—— 隔水煮至完全溶解均匀。


Ingredients:
(A)
115g corn oil
45g egg white
60g egg (whole egg)
20g honey

(B)
100g cake flour
20g corn flour
1 tsp baking powder

(C)
140g egg yolk

(D)
340g egg white
120g caster sugar
a pinch of cream of tartar
a pinch of salt

four 6-inch (15 cm) loose bottom round moulds

Method:
Stage 1~
1-  Stir evenly ingredients (A). Fold in (B) until incorporate. Then add in (C), stir until just combine. Set aside.
2- Beat (D) until soft peak.
3- Fold gently 1/3 of meringue to the egg yolk batter. Then pour the mixture to the remain meringue, mix gently until well blended.
4- Spread batter into 4 ungreased 6-inch loose-bottom round moulds, tap the moulds on tabletop to burst air bubbles.
5- Bake at 150⁰C for about 8~10 minutes, then turn to 130⁰C for 25~30 minutes or until cooked. (The temperature and time is for your reference only)
6- Remove cakes from oven, give the cakes a heavy tap on tabletop, invert the cakes with mould until cool completely. Wrap with cling wrap,invert and frozen the cakes with mould for one night.
Stage 2~
7- Removed the cakes from oven, unmould and upside down the cakes. Don't have to wait for the ice dissolve, straight away pour the cheese sauce on surface of the cakes.
8- Bake with upper heat at 140⁰C for about 6~8 minutes.
9- If not served immediately, please chill the cakes for the freshness.

Cheese Sauce:
50g butter + 23g salad oil (corn oil) + 23g honey + 80g cheddar cheese slices + 70g UHT whipping cream —— Stirring all the ingredients over simmering water until the ingredients dissolve evenly.

















Wednesday, May 31, 2017

Macaron bouquet



I baked these macaron bouquets as my birthday's goodies bag for my girl friends. They all are overjoyed to receive these beautiful edible bouquets. :D