經常收到留言問可否用魚膠粉代替魚膠片
可以的話怎樣用
這次我便用了魚膠粉做了免焗檸檬芝士蛋糕
在之前的頻道有做過一次用的是魚膠片
大家可以選擇自己喜歡的做法
►魚膠片版本:
https://www.youtube.com/watch?v=Q9rgzsI2a1Q
►魚膠粉版本:
https://youtu.be/0xX17lx0m-o
其他材料都維持不變
只是用同一份量的魚膠粉代替魚膠片
因為魚膠粉需要使用液體去開勻
所以要從食譜中的液體份量扣起部分用作開魚膠粉
例如： 在食譜中要用90ml 牛奶及7克魚膠粉
便要從90ml牛奶中取出50ml
用作開溶魚膠粉
其餘的40ml可以按照食譜加入
希望大家對魚膠粉的用法更加了解!
***
免焗檸檬芝士蛋糕 ♥ 簡短版本+文字食譜 ↓↓
►完整版本 For detailed recipe, please check out:
https://youtu.be/0xX17lx0m-o
►►免費訂閱 Subscribe: http://www.youtube.com/channel/UCHZIq93KbM96dU_j07bcGuw?sub_confirmation=1
[食譜] 免焗檸檬芝士蛋糕 No-Bake lemon Cheesecake
Makes one 6-inch cake
份量: 一個6吋蛋糕
▶️材料:
牛油(黄油) 30克
消化餅乾 5塊 (63克)
忌廉芝士(奶油奶酪)(室溫)180克
糖 60克
牛奶 40毫升
檸檬 1 個
- 檸檬汁 20毫升 (4茶匙)
- 檸檬皮碎１茶匙(2克)
牛奶 50毫升 (用作溶解魚膠粉)
魚膠粉(吉利丁粉) 7克
淡忌廉(鮮奶油) 150毫升
▶️餅底:
1)熱水坐溶牛油
2)消化餅乾壓碎至細沙
3)加入牛油溶液, 拌勻, 鋪於模具底部, 用小匙壓平
4)放入冰箱冷藏至少30分鐘 (不是放冰的那格)
▶️芝士蛋糕:
1)淡忌廉打發至挺身, 放入冰箱冷藏備用 (不是放冰的那格)
2)打發忌廉芝士至軟身
3)加入糖,打發至糖溶化及蛋糕糊順滑
4)加入40ml牛奶, 拌勻至混合
5) 加入檸檬汁及檸檬皮碎, 拌勻至混合
6) 魚膠粉加入50ml牛奶浸軟, 等5分鐘
7) 熱水坐溶的牛奶魚膠粉溶液
8)加入少許芝士蛋糕糊進魚膠溶液中, 攪拌均勻
9) 魚膠溶液倒進蛋糕糊 , 攪拌均勻
10) 把冷藏打發好的淡忌廉拿出來
11) 分3次加入淡忌廉在忌廉芝士蛋糕糊中, 攪拌均勻
12)用切伴手法攪拌均勻
13) 放入冰箱冷藏至少3小時或過夜
14) 取出慕斯, 用熱毛巾在蛋糕模圍一陣, 脫模
▶️Ingredients:
Butter 30g
Digestive Biscuits 5 pieces (63克g)
Cream Cheese (at room temp) 180g
Sugar 60g
Milk 40ml
1 Lemon:
-Lemon Juice 20ml (4 tsp)
-Lemon zest 1 tsp (2g)
Milk 50ml (to dissolve gelatin powder)
Gelatin Powder 7g
Whipping Cream 150ml
▶️Crust:
1) Melt 30g butter over double-boiler
2) Crush the digestive biscuits into fine sand
3) Add melted butter into the crushed biscuit, mix well, evenly spread in the mold then flatten with spoon
4) Refrigerate the crust for at least 30 minutes (not freezer!)
▶️Cheesecake:
1) Beat whipping cream until stiff, refrigerate until needed
2) Beat cream cheese until it is smooth
3) Add in sugar, continue to beat until sugar is dissolved and the mixture is smooth
4) Add in 40ml milk, mix slowly until combined
5) Add in lemon zest and lemon juice, mix until combined
6) Soak gelatin powder with 50ml of milk, wait for 5 minutes to let it bloom
7) Melt gelatin-milk mixture over double boiler
8) Add a bit of batter into the melted gelatin, mix until combined
9) Pour melted gelatin into the rest of the batter
10)Take out the whipped cream from the fridge
11) Add whipped cream into the cream cheese batter in 3 times,
12) Using the cut and fold method, mix until combined
13) Refrigerate for at least 3 hours or overnight
14) Take out, wrap around the cake ring with a hot towel and slowly remove the mold
Enjoy!
#stayhomeandmakedesserts
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