#2016年十大最受歡迎食譜 毫不意外~Top1就係【電飯煲日式芝士蛋糕】喇!!好好味~~小編要整多次喇😘😘
食譜:http://bit.ly/2hiyoHU
同時也有52部Youtube影片,追蹤數超過8,830的網紅missevasweets,也在其Youtube影片中提到,This Japanese souffle cheesecake is very airy like biting into a cloud It took me a few times to succeed and I tested with different methods and this...
日式芝士蛋糕 在 Chef Chu's Kitchen Facebook 八卦
3.6北海道牛乳日式芝士蛋糕 無淡忌廉配方/輕乳酪蛋糕 /jggly Fluffy Japan souffle Cheesecake no whipping cream recipe
詳細食譜在
https://www.youtube.com/watch?v=mQdTl_euktc&lc=Ugww0l90m3pr7KRuNHB4AaABAg
日式芝士蛋糕 在 Chef Chu's Kitchen Facebook 八卦
早晨咁多位親愛的同學
B藤家芝士蛋糕玩咗一段時間
係時候轉下款
有時候整個芝士蛋糕又要買盒忌廉
最驚用唔晒好浪費
今次就分享一個北海道3.6牛乳芝士蛋糕
唔使淡忌廉都可以做到啲好香好綿密嘅效果☺️💕
想要食譜記得下面留言
老細唔該黎個日式芝士蛋糕走忌廉丫唔該😛
幫我哋親愛嘅剪片部同事打氣😘
免費訂閱我的YouTube Channel
食譜上載會有自動提示功能喔
 https://www.youtube.com/c/ChefChusKitchen
日式芝士蛋糕 在 missevasweets Youtube 的評價
This Japanese souffle cheesecake is very airy like biting into a cloud
It took me a few times to succeed and I tested with different methods and this recipe obtains the best result. Using cold egg whites is very crucial in this recipe as it would create a finer and fluffier texture of the cake.
Thank you for watching and I hope you enjoy the video☺
Please give it a try and share with your family and friends.
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↓ Very Jiggly, fluffy and soft Japanese souffle cheese recipe ↓
►Ingredients (for a 6-inch cake):
Cream Cheese 130g
Butter 35g
Milk 50ml
3 Egg Yolks
Cake Flour 30g
Cornstarch 10g
3 Egg Whites
Sugar 60g
Extra softened butter for greasing the mold
►日式芝士蛋糕
份量: 一個6吋蛋糕
忌廉芝士 130克
牛油 35克
牛奶 50毫升
蛋黃 三個
低筋麵粉 30克
粟粉 10克
蛋白 3個
細砂糖 60克
額外室溫牛油(用作塗模具)
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#japanesecheesecake #soufflecheesecake #cottoncheesecake #missevasweets
日式芝士蛋糕 在 甜師奶 Youtube 的評價
?喜歡健康 喜歡美食 更喜歡家的味道 請分享出去俾朋友 家人 鍾意可以俾個like我? 免費訂閱❤️甜師奶❤️YOUTUBE頻道?多謝大家支持?
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忌廉芝士100g (奶油乳酪)
牛奶30g (鮮奶)
淡忌廉30g (動物鮮奶油)
無鹽牛油20g (無鹽奶油)
低筋麵粉20g
鷹粟粉10g (玉米粉)
蛋黃2隻
蛋白2隻
糖40g
?size:6寸蛋糕模?
日式芝士蛋糕 在 點 Cook Guide Youtube 的評價
日式芝士蛋糕 Japanese Cheesecake
6吋份量 6pcs
牛油(無鹽) 30g Unsalted butter
Cream Cheese 200g
糖 90g Sugar
淡忌廉 100ml Whipping Cream
雞蛋 兩隻 Egg (鬆軟版 加兩隻蛋白)
雲尼拿條 1條 Vanilla Pod
低筋麪粉 50g Cake Flour
Cream Cheese放室溫半小時回軟
雞蛋分開蛋白同蛋黃
從雲尼拿條起出雲尼拿籽
雲尼拿籽,蛋黃,牛油,Cream Cheese,淡忌廉混合
篩入低筋麪粉 再加50g糖
攪至無粒粒
蛋白加糖40g
打至企身蛋白霜
(鬆軟版可以加多一至兩隻蛋白)
兩者輕力混合
蛋糕模舖上牛油紙
放入已預熱焗爐170度焗 50分鐘至60分鐘
焗爐底加上焗盤注滿熱水 確保熱水成個過程都唔會蒸發晒
如果唔夠水的話 蛋糕會裂開架!!!!!
焗完可以用竹簽吉下睇下熟未
蛋糕焗完熄火留係焗爐慢慢降溫
咁蛋糕中間就唔會縮左入去
之後凍左就可以放入雪櫃
雪幾個鐘或者雪過夜就ok啦
更多食譜影片:
---------------------------------------------------------
檸檬芝士蛋糕(免焗No-bake)
https://youtu.be/oMIwU1OHJQI
懶人版Tiramisu
https://youtu.be/kofcCgEhFBk
麻辣牛腱/手拍青瓜
https://youtu.be/byo_D0dUyLQ
士多啤梨/綠茶奶凍
https://youtu.be/Lk9PPMh1lE4
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食譜:
http://dimcookguide.com/cheesecake/
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日式芝士蛋糕/日式/芝士蛋糕/JapaneseCheesecake/Japanese/Cheesecake/食譜/simple/recipe/甜品/dessert