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Friday, October 10, 2014

Mrs Lim's Cotton Cheesecake 林太棉花芝士蛋糕

之前做過Japanese Cotton Cake 日式棉花蛋糕,非常喜歡那入口綿綿軟軟的口感,但試過了 BC FionaLau 的 melt in mouth cheesecake, 才真正体會到,何為 melt-in-mouth 入口即溶 ♥I have made Japanese Cotton Cake (no cheese) before, super like the super soft and super moist texture, but after trying this recipe from BC Fiona Lau:  melt in mouth cheesecake, only i know the real meaning of "melt-in-mouth"

我把食譜稍為改了,就是成份加了點,和把水沐式換去蒸烘式。I have altered abit the recipe, added ingredients, and also used steam-bake instead of water bath (i didnt realize i have finished my aluminium foil) 

這只是個4"大的蛋糕,怕肥囉,芝士蛋糕總是這樣讓我又愛又恨 (~o~) 但是這蛋糕,只有試過的人,才會真正明白那种heavenly 美味的口感 :) This is just a 4" cake, why? fat lor, seriously, i simply gained few kg just because of baking. For this cake, only those who tried the recipe will know the heavenly feeling after putting the cheesecake into mouth. Mmmmm.... ;) 


Ingredients: 

❀ cream cheese 110g 芝士奶油

❀ unsalted butter 25g 無鹽牛油

❀ super fine flour 15g 特幻粉

❀ corn starch 10g 玉蜀黍淀粉

❀ fresh milk 65g 鮮奶

❀ 2 eggs (separated yolk and white) 雞蛋

❀ sugar 40g 糖

❀ cream of tartar 1/8 tsp tartar 粉

❀ pinch of salt 少許鹽


Method:

1) preheat oven at 150° 烘爐預熱

2) melt cream cheese + butter + milk, i like to use double boiling method 用double boiling 方式溶化芝士奶油+牛油+奶

3) after cool awhile, add in yolk, and fold in flour 稍冷后加入蛋黃,再加入粉 (切拌式) 

4) beat egg white with cream of tartar + salt until foamy, add in sugar, beat till soft peak formed (refer picture) 把蛋白加tartar 粉+鹽打到有泡沫,再加入糖打到濕性發泡 (看圖) 

5) fold the egg white into yolk mixture, in 2 batches 分兩次切拌式加入蛋白

6) pour the batter into greased and lined cake tin 倒進蛋糕盤

7) steam-bake: prepare a baking tray with hot water (put at lowest level of oven), put a rack on top of the tray, the put the cake tin on top of the rack. 蒸烘:一個盤放熱水 (放最下面層), 上面放網架,把蛋糕盤放網架上面

8) bake for 1hour and 15minutes 烘1小時15分鐘

9) leave the cake inside oven for another 30minutes (door ajar, off heat) 關電,把蛋糕留在烘爐裡30分鐘 (烘爐門開大概2") 



Greased and lined

Cream cheese + butter (and milk)

Flour sifted in after egg yolk

The yolk mixture

The soft peak

In the oven (",) 




17 comments:

  1. What brand cream cheese u using? Thanks

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  2. May I know the 4" mould with removable base? I intend to get one..

    ReplyDelete
    Replies
    1. But 4" small ya, if u have 8" or 9" mould, just double up the ingredients :)

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  3. Super fine flour? Where to get and what brand? If we can't find can we replace with cake flour instead?

    ReplyDelete
    Replies
    1. Yes, u may use cake flour. Super fine flour can get from mini market or hypermarket, i use Blue Key brand...

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  4. Helo, may i know what a difference cake flour & superfine flour?tq :P

    ReplyDelete
    Replies
    1. Hi there, both are same, when recipe call for cake flour, u may use super fine flour. Both low gluten

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