零失败 日式 轻乳酪蛋糕 Japanese Cotton Cheesecake with Fresh Milk | Hokkaido Cheese Cake 北海道蛋糕

Japanese Cotton Cheesecake with Fresh Milk | Full recipe in description box 日式轻乳酪蛋糕

I was an airline stewardess Before
A stay-at-home mom with 4 kids Now
Love Cooking, Baking & Sharing Recipes
前空姐、目前是四个孩子的全职妈妈
喜欢烹饪/烘培、分享食谱

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*Oven’s brand: Ariston
*10cm x 22cm Non-stick baking pan x 3。
Greased and lined bottom with baking sheet.

Room temperature Cream cheese 250g
室温软化无盐奶油 unsalted butter 120g
鲜奶 fresh milk 200g

蛋黄 5颗 5 egg yolks
面粉 plain flour 60g
玉米粉 corn starch 30g

冰蛋白 5颗 5 cold egg whites
细砂糖 fine granulated sugar 150g

1。Cream cheese + 奶油 + 鲜奶，隔水边煮边搅拌至顺滑、无芝士颗粒的芝士糊，离火。
Melt cream cheese + butter + milk in a double boiler, keep stirring until smooth cheese mixture is formed. Remove from heat.

2。边搅拌边把蛋黄一颗一颗加入，搅拌均匀。
Add the egg yolk one by one, stir to mix well.

3。筛入面粉 + 玉米粉，搅拌至无面粉颗粒的蛋黄糊即可。*过度搅拌面糊会造成成品口感偏硬
Sift in the flour + cornstarch, whisking to make sure there are no lumps. *DO NOT over-mixing.

4。等蛋黄糊降温至30-33 ℃时，才开始打发蛋白。
Whisk the egg whites once the egg yolk mixture’s temperature reduce to 32-35 ℃.

5。蛋白从冰箱取出，低速打至起粗泡后，分3次倒入细砂糖，打至湿性发泡（长长小弯钩）
Whisk egg whites + sugar until soft peak.

6。取1/3蛋白霜放入蛋黄糊中，轻轻切拌均匀
再將全部蛋黄糊倒入蛋白霜里，切拌均匀。
Fold beaten egg whites into egg yolk batter gently, until the batter is evenly combined.

7。把面糊倒入蛋糕模(9分满) 拿起烤盘轻震数下消泡。
Pour the batter into the cake pan, get rid of the air by tapping the pan lightly on a tabletop.

*使用活动模的话，烤盘外层需包2张铝箔纸。或在面糊烤盘外放置一个浅盘。防止在水浴法时，水流入蛋糕糊内。
If using springform pan, wrap the bottom of pan with aluminum foil or place another bigger pan outside the pan, to avoid any water from seeping into the pan.

8。水浴法: 蛋糕模放在大烤盘上。倒入室温水至蛋糕模的2cm高。
Water bath method: place the cake pan on another larger size pan.
Fill the larger pan about 2cm high with room temperature water.

9。放入已预热烤炉，中下层，以130 ℃，烤60分钟。
Place cake pan into the preheated oven, the second rack from the bottom, 130 ℃, 60 minutes.

**很重要：有风扇的烤炉必须把风扇关掉再烤
Very important step: Turn OFF the fan function before baking.

**不同牌子的烤炉所需的烘烤温度与时间也许不同，必需自己调整一下。蛋糕烤至竹签戳入中心抽出时是干净的、且蛋糕表面摸上去是干爽的，即表示熟了。
Different brand of oven may needs a different baking temperature and time.
When you insert a cake tester into the cake, it comes out clean. When you gently pressing the top of the cake, it is not sticky, it means the cake is done baking.

10。提高至160 ℃，再烤3-5分钟至上色即可
Increase temperature to 160 ℃, bake for 3-5 minutes until golden in color on top.

11。烤好后熄火，让蛋糕在烤炉里焖10分钟。
Let the cake sit in the oven for 10 minutes after baked.

12。10分钟后，烤炉门用小擀面棒开个小缝，让蛋糕在里面慢慢的散热，再静置10分钟才出炉。
**这样可避免温差过大而使蛋糕表皮有皱褶
After 10 minutes, let the cake cool in the oven for another 10 minutes, with the door slightly open.

13。出炉后拿起烤盘往桌面蹬一下散热。
Remove the cake pan from the oven.
Tapping the pan lightly on a tabletop on a tabletop to remove the heat.

14。等烤盘稍微冷却不烫手，蛋糕边边与蛋糕模分离时，倒扣脱模，撕掉油纸，再倒扣在盘子上。
When the baking pan has cooled, turn the pan upside down and remove the pan.
Peel off the baking sheet, and turn the cake over on a serving plate.

15。完全冷却后，冷藏2个小时才食用。
Refrigerate for at least 2 hours before serve.

16。冷藏可保存5-7天。
Store the cake in an airtight container, refrigerate for up to 5-7 days.
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Видео 零失败 日式 轻乳酪蛋糕 Japanese Cotton Cheesecake with Fresh Milk | Hokkaido Cheese Cake 北海道蛋糕 канала Jacelyn Lim 美妈与厨房