豆腐芝士蛋糕(附食譜),無法抗拒的美味!Tofu Cheese Cake with Recipe, irresistible deliciousness!
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- Опубліковано 3 жов 2024
- #芝士蛋糕#豆腐#cheesecake#Tofu
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⭐配方内的鷄蛋是大鷄蛋,每個約60g。
⭐配方内的杏果醬可以換上其它果醬。
⭐在烘烤之前必须预热烤箱达到设定温度。
⭐因為每个烤箱都有所不同,在配方裏的烘烤温度和时间仅作参考。
⭐請用80℃以上的熱水浸泡刀,擦乾后再切,每一刀重複這個步驟,就能切出完美的芝士蛋糕。
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⭐ The eggs in the recipe are large eggs, each about 60g.
⭐The apricot jam in the recipe can be replaced with other jams.
⭐The oven must be preheated to reach the set temperature before baking.
⭐Because each oven is different, the baking temperature and time in the recipe are for reference only.
⭐Please soak the knife with hot water above 80℃, dry it and then cut it. Repeat this step for every time to cut out the perfect cheesecake.
成份:(8寸圓形蛋糕模)
100g 餅乾碎
50g 融化的無鹽牛油
300g 嫩豆腐(室溫)
400g 奶油芝士(室溫)
100g糖
100g原味酸奶
4個鷄蛋(室溫)
50g檸檬汁(如果不喜歡酸,可以減少15g)
45g低筋麵粉
150g暖杏醬
熱水(約75℃/167℉)浴,在预热好180℃爐内(最下層)烤50分鐘, 關爐,1小時后取出
Hot water(about 75℃/167℉) bath, bake in oven preheated to 180℃/356℉(bottom layer) for 50 minutes,turn off the oven, after 1 hour take it out
Recipe:(8inch round cake pan)
100g crushed biscuits
50g melted unsalted butter
300g silken Tofu(room temperature)
400g cream cheese(room temperature)
100g sugar
100g plain yogurt
4 eggs(room temperature)
50g lemon juice(if you don't like sour, you can reduce 15g)
45g pastry flour
150g warm apricot jam
相同形狀的模(same shape):
6inch X 0.6 = 4.7inch
6inch X 1.5 = 7inch
6inch X 2.0 = 8inch
8inch X 0.5 = 6inch
8inch X 0.75 = 7inch
不同形狀的模(different shape):
8inch 方模(square) X 0.75 = 8inch 圓模(round)
8inch 圓模(round) X 1.33 = 8inch 方模(square)
• 豆腐芝士蛋糕(附食譜),無法抗拒的美味!To...