mkbowfoodies蛋糕的八卦，DCARD、YOUTUBE和Yahoo名人娛樂都在討論

[#mkbowfoodies自家製]
𝗱𝗼𝘂𝗯𝗹𝗲 𝗳𝗿𝗼𝗺𝗮𝗴𝗲 𝗰𝗵𝗲𝗲𝘀𝗲𝗰𝗮𝗸𝗲 日式雙層芝士蛋糕
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小編真係超中意食北海道芝士蛋糕，每次去日本，臨走都會係機場買番個，之前LeTAO公開左佢地既食譜，雖然好多步驟，又要雪完一層先整得下一層，但係無咩技巧唔算好難，有時間不仿試下整！雙層芝士蛋糕其實總共有三層，除左上層入口即融既mascarpone，同下層既cream cheese，仲有最底層既海棉蛋糕，所以都幾考驗耐性，不過整完出黎食果下真係十級滿足，口感超級creamy好似食緊雪糕咁，味道好有習層次，真係咩都值番哂～
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我係跟住 @dim_cook_guide 條片逐個step整，解釋得超清楚
https://m.youtube.com/watch?v=UK-rdW8WB30

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底層 sponge cake
蛋 2 Egg
砂糖 70g Sugar
低筋麵粉 60g Cake Flour

1.熱水座熱蛋液，加入砂糖打發至ribbon stage (拉起蛋液紋路唔會立即消失）
2.加入過篩低筋麵粉拌勻
3.170°C焗20-30分鐘
4.切出1cm厚放進蛋糕模，作為蛋糕底層的海棉蛋糕
5.其餘部份切走啡色表皮，磨成蛋糕碎備用。

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下層 cream cheese
忌廉芝士 140g Cream Cheese
砂糖 50g Sugar
低筋麵粉 4g Cake Flour
淡忌廉 30g Whipping Cream
雞蛋 1 Egg

6.把已放室溫的忌廉芝士和砂糖混合後打至軟身
7.分次加入雞蛋,淡忌廉及麵粉，輕輕攪拌至順滑
8.蛋糕糊過篩，倒入已放一層海棉蛋糕的蛋糕模
9.150°C焗20分鐘，放涼後雪凍
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上層mascarpone cheese
砂糖 30g Sugar
水 25g Water
蛋黃 1 Egg Yolk
魚膠粉 3g Gelatine Powder
馬斯卡彭芝士 60g Mascarpone Cheese
淡忌廉 140g Whipping Cream

10.混合砂糖,水及蛋黃，熱水座熱攪拌濃稠 (我攪了15-20分鐘...)
11.離火後加入已泡軟的魚膠粉/片及mascarpone cheese 攪拌均勻
12.打發淡忌廉至微微企身(soft peak)，和(11)的蛋漿混合
13.蛋糕糊留少部分放雪櫃備用，其餘過篩後倒進蛋糕模(creamcheese層需已雪凍至硬身）
14.放冰箱冷藏至少四小時及過夜至凝固
15.蛋糕脫模後，在外層塗抹一層蛋糕糊，輕輕黏上蛋糕碎。
16.完成！
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🔎#mkbowfoodies自家製 #mkbowfoodies蛋糕
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#doublefromage #doublefromagecheesecake #雙層芝士蛋糕 #日式芝士蛋糕 #cheesecake #チーズケーキ #homemadecheesecake #ドゥーブルフロマージュ #letaocheesecake
#烘焙 #baking #hkigcakeshop #hkfoodie #hkfoodblogger #like4like #hongkongeats #topcitybites #fotdhkig #852food #follow4follow #相機食先 #美味しい #foodstagram #foodie #手作りケーキ #cakeporn @ Hong Kong

Egg tart egg roll 蛋卷蛋撻 $38
Pineapple bun (coconut passionfruit cake) $64
菠蘿包 (椰子熱情果蛋糕)
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菠蘿包好有驚喜！賣相係好有香港特色嘅菠蘿油，食落原來係蛋糕😱最外層係清甜嘅椰子味，咬落去竟然係菠蘿青檸熱情果果醬，酸酸甜甜既配搭好清新，食到夾住果塊鮮牛油，竟然真係咸咸地，唔通真係牛油？非也，原來係海鹽芝士mascarpone。呢個配搭好新奇，一路食一路不斷衝擊住味蕾同視覺。
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蛋卷蛋撻睇落好靚，所以一早已經mark定要食佢，不過食落同我想像中有d落差...其實味道係唔錯，個外皮好薄好軟，蛋餡都好軟滑，好似食緊燉蛋咁，唔係港式葡撻果種，但係相對上就唔太特別無咁驚喜。
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好欣賞貴為全球最佳甜品師之一既大廚，花上非一般既心思將香港特式融入自家甜品內，期待試埋其他作品！
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@dominiqueansel has opened hong kong (finally)!! got the chance to try 2 of their signature pastries today with the help from my classmate😇

I really love the «pineapple bun», which is in fact coconut dacquoise with pineapple passionfruit gelée . The coconut meringue is soooo light and fluffy that I couldn’t help but licked my plate clean. The flavor is so distinctive and delighting- the freshness of passionfruit sauce blended really well with the sweetness of the coconut! And the «butter» too (which is actually salted mascarpone), didn’t expect it to be savoury before my first bite. It is certainly a bun (or cake?) of refreshing sour-sweet goodness that exceeded my expectation.

The egg tart egg roll has a warm egg custard centre, lined with flaky egg roll tuile crust. It actually tastes like creme brulee without the caramelized top. tbh I’m a teeny bit disappointed for this one. I mean- it tastes good, it looks awesome, the egg custard is smooth and silky, but I would have expected something more…special(?) Perhaps a richer flavor? More layers and textures? I just feel like when compared with the pineapple bun, its overall package wasn’t as impressive.

Overall, I really appreciate Chef Ansel’s effort in understanding Hong Kong, and blending our unique culture into his pastry in a creative way. He could have just sold his world-renowned Cronuts, but he didn’t. He chose to start over and try something completely new. I can’t wait to try other pastries from @dangwenlihk in the near future!
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當文歷餅店 by Dominique Ansel
📍尖沙咀海港城海運大廈地下OT G63A號舖
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🔎 #mkbowfoodiesbakery #mkbowfoodies尖沙咀
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#dominiqueanselbakery #dominiqueansel #dangwenlihk #當文歷餅店 #pineapplebun #eggtarts #bakery #foodie #nomnom #pastry #fotd #fooddiary #gourmet #hkgourmet #hkgirl #foodpic #foodsnap #hkfoodie #foodporn @ Dang Wen Li by Dominique Ansel

吃貨們，以下5款甜品你最中意邊款呢？
有冇諗過甜品都可以做性格分析？
留言俾我地知你嘅心水數字
我哋會立即inbox答案給你！
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1.葡撻 Portuguese Egg Tart
2.芒果撻 Mango Fruit Tart
3.檸檬貝殼蛋糕 Lemon Madeleine
4.開心果荳蔻蛋糕 Pistachio & Cardamom Cake
5.芝士撻 Cheese Tart
6.芒果糯米飯 Mango Sticky Rice
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Choose your favourite dessert from the list above, and comment below, we will tell you how does your choice reflect your personality!