Lemon Cheese Cake | 檸檬芝士蛋糕

Lemon Cheese Cake smells so good! Great to have with a cup of coffee! 蛋糕鬆軟綿密,暖吃冷吃用樣滋味!

Lemon Cheese Cake 檸檬芝士蛋糕 自家烘焙 食譜 home baking recipes


Ingredients|材料:
yield: Two Oval Cheese Cakes | 兩個橢圓形芝士蛋糕

(A) Egg yolk batter | 蛋黃麵糊
6  Egg yolks | 蛋黃
100g  Fresh milk (room temperature) | 鮮奶 (室溫)
  40g  Cake flour, sieved | 低根麵粉,過篩
  40g  Corn flour, sieved | 粟米粉,過篩
2 teaspoons Lemon juice | 檸檬汁2茶匙

(B) Cheese batter | 芝士糊
140g  Fresh milk (room temperature) | 鮮奶(室溫)
170g  Cream Cheese (room temperature) | 忌廉芝士(室溫)
  20g  Icing sugar | 糖霜

(C) Meringue | 蛋白霜
4 Egg whites | 蛋白
60g Fine granulated sugar | 幼砂糖
1 teaspoon Lemon juice | 檸檬汁 1茶匙

(D) Finely shredded lemon peels, last to add | 檸檬皮碎,後下


Steps | 做法 :

Lemon Cheese Cake 檸檬芝士蛋糕 自家烘焙 食譜 home baking recipes Lemon Cheese Cake 檸檬芝士蛋糕 自家烘焙 食譜 home baking recipes
Lemon Cheese Cake 檸檬芝士蛋糕 自家烘焙 食譜 home baking recipes Lemon Cheese Cake 檸檬芝士蛋糕 自家烘焙 食譜 home baking recipes
Lemon Cheese Cake 檸檬芝士蛋糕 自家烘焙 食譜 home baking recipes Lemon Cheese Cake 檸檬芝士蛋糕 自家烘焙 食譜 home baking recipes
Lemon Cheese Cake 檸檬芝士蛋糕 自家烘焙 食譜 home baking recipes Lemon Cheese Cake 檸檬芝士蛋糕 自家烘焙 食譜 home baking recipes
Lemon Cheese Cake 檸檬芝士蛋糕 自家烘焙 食譜 home baking recipes Lemon Cheese Cake 檸檬芝士蛋糕 自家烘焙 食譜 home baking recipes
Lemon Cheese Cake 檸檬芝士蛋糕 自家烘焙 食譜 home baking recipes Lemon Cheese Cake 檸檬芝士蛋糕 自家烘焙 食譜 home baking recipes
  1. 忌廉芝士室溫放軟備用(最少兩小時)。
  2. 焗爐先以220°C預熱。
  3. 焗模輕輕涮上少許油,灑上小許低根麵粉,把多餘的麵粉拍走,備用。
  4. 放已過篩的粉在大攪拌盤中,加入100g室溫鮮奶,手用打蛋器攪拌均勻。加入蛋黃和檸檬汁,攪拌均勻,備用。
  5. 攪拌盤放入忌廉芝士,140g室溫鮮奶,20g糖霜,用電動打蛋器打勻。加入(3)蛋黃糊,攪勻備用。
  6. 在另外大攪拌盤中放入蛋白,用電動打蛋器打出一些泡沫,分兩次加入糖,打至蛋白霜企身,加入檸檬汁打勻。放1/3蛋白霜到(4)麵糊中。用矽膠刮刀沿攪拌盤打圈翻轉攪勻。倒在剩下2/3的蛋白霜中,用矽膠刮刀打圈翻轉至混合均勻(注意: 不要攪過多,否則空氣跑掉,蛋糕便不鬆軟了!)
  7. 倒入已樸粉的烤模中,加入檸檬皮碎,輕敲幾下讓麵糊均勻平整,放入錫紙盤內,外圍注入熱水至蛋糕的高度一半。放入已預熱的焗爐並調至200°C,焗約15分鐘至表面上色,調低至140°C續烤約40分鐘,用竹籤或筷子斜插入蛋糕內,竹籤出來沒黏著麵糊表示熟透了。
  8. 焗好的蛋糕立即脫模放涼架,暖吃或冷吃。
    1. Place cream cheese in room temperature 2 hours before use.
    2. Preheat oven for 220°C.
    3. Slightly oil baking molds, sprinkle little cake flour on all sides and base, get rid of excess flour. Set aside for use.
    4. From (A) ingredients: Fold in sieved flour and milk into a mixing bowl, whisk well, add egg yolk and lemon juice, whisk well. Egg batter is ready for use.
    5. From (B) ingredients: In a mixing bowl, put in milk, cream cheese and icing sugar, whisk with electric mixer. Pour in egg batter (A), mix well.
    6. In a large mixing bowl, whisk egg white with electric egg mixer until firm (note: DO NOT let egg white stains with sugar, oil or water). Add lemon juice, add sugar in 2 additions and whisk well after each addition, entire procedure takes several minutes. Fold in 1/3 meringue into cheese and egg batter (4) above, scrapper well along the sides of the mixing bowl, mix well. Pour this into remaining 2/3 meringue, scrapper well, same as above. (Note: Scrape too much will force air out and the cake will not be fluffy!) Last to fold in grated lemon peels.
    7. Pour batter into molds, place them in an aluminium container. Pour in hot water in the aluminium container until it reaches 1/2 height of the molds. Put in preheated oven and adjust it to 200°C, bake about 15 minutes until the top slightly change color then adjust to 140°C, continue baking for another 40 minutes till a toothpick inserted in the center comes out clean.
    8. Take the cake out. Serve warm or cold.

    *Tips | 心得 :
    • 低筋麵粉加入栗粉令蛋糕筋性極低,使蛋糕更鬆軟。
    • 蛋白不可沾糖、油或水,否則蛋白打不起。
    • 忌廉芝士放室溫使用,材料容易混合,避免起粒粒。
    • Add corn flour to cake flour reduces glutinity that makes the cake softer.
    • Avoid egg white stains with sugar, oil or water for making meringue.
    • Leave cream cheese in room temperature enabling ingredients mixing, and most importantly prevents cheese from forming little particles.




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