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1 Mar 2024 19:21:33 UTC
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草莓夾心起司蛋糕｜風靡日本的第五種起司蛋糕 Cheesecake Terrine with Strawberry Filling
因為內餡是淋一道在起司蛋糕麵糊的正中間，烤好的起司蛋糕會像磅蛋糕一樣從中間開裂，乍看之下還以為是磅蛋糕！這款蛋糕濕度高、口感非常軟嫩綿密，一定要冷藏一夜再切來吃。切的時候把刀子放瓦斯爐上加熱，或是浸泡熱水，這樣就可以切出漂亮的切面。從切面可以看見夾心草莓內餡，果醬跟起司蛋糕搭著吃真的非常美味！
★
我的草莓內餡多加了兩樣秘密武器：巴薩米克醋與黑胡椒，夾心內餡食譜：https://bit.ly/42P73Ra
我用的是聖塔麗塔的巴薩米克醋，他們家的巴薩米克醋品質非常好，無添加焦糖無增稠劑、100%天然長時間釀造，美味又安心。聖塔麗塔的官網現在有週一限時60h優惠活動，結帳輸入優惠碼【Xin】可額外享滿千折百：https://bit.ly/3I48D82
.
It’s the most fluffy and jiggly cheesecake ever! I added my creativity by placing strawberry filling inside the cheesecake to create extra flavor and fun to this cheesecake. Therefore, it will be a brand-new cheesecake that you never eat. Try it yourself at home. It’s as simple as any cheesecake.
.
食材 Ingredients▼
奶油乳酪 150 g
cream cheese, 150 g
鮮奶油 100 g
heavy cream, 100 g
無糖優格 50 g
plain yogurt, 50 g
蛋 1 顆
egg, 1
糖 30 g
sugar, 30 g
玉米粉 1 大匙
cornstarch, 1 Tbsp
鹽 1/8 小匙
salt, 1/8 tsp
草莓巴薩米克果醬 30 g
Strawberry and balsamic vinegar compote, 30 g
●夾心內餡食譜The Filling Recipe：https://bit.ly/42P73Ra
.
■中文完整圖文食譜：https://bit.ly/49RvKyF
.
步驟 Instructions▼
.
●Making the Batter
1. In a mixing bowl, add softened cream cheese.
2. Whisk until it becomes smooth.
3. Add sugar. Mix it until well combined.
4. Add yogurt. Mix it until well combined.
5. Crack an egg. Mix it until well combined.
6. Pour into heavy cream.
7. Mix it until well combined and thickened.
8. Add salt and sieve cornstarch into the batter.
9. Mix it well with a spatula.
10. Filter the batter.
.
●Preheating the Oven at 325℉/160℃ 11. Pour the batter into the loaf pan.
12. Add strawberry and balsamic vinegar compote into the middle of the batter. The compote will sink slowly.
13. Pour hot water into a bigger baking pan 0.5 cm high.
14. Place the small loaf pan into the hot water.
15. Transfer to the preheated oven.
16. Bake at 325℉/160℃ for 60 min.
.
◆ 60 min. later◆
17. Remove the water bath. It will be fluffy and jiggly.
18. Remove the baking pan. Transfer to the fridge for overnight.
◆The Next Day◆
19. Remove the baking paper.
20. slice the cheesecake with a heated knife.
21. Enjoy!
.
◆Instagram：xinxin_cuisine
—
心心現居美國休士頓，過著蓬鬆且任性的生活，興趣是為平凡的生活瑣事穿金戴銀，用想像力幫自己打造華麗的生活體驗。
◆小額贊助，支持我繼續創作！
https://bit.ly/42mYuv6
◆圖文食譜、料理隨筆與休士頓日常
https://bit.ly/3bgCRER
◆Instagram：xinxin_cuisine
https://bit.ly/3kPY4dI
◆FB粉絲專頁：心心 Xinxin
https://bit.ly/3HCSlBF
◆任何交流歡迎來信
lyixin1201@gmail.com
...
https://www.youtube.com/watch?v=3pfUuXfTf4s
★
我的草莓內餡多加了兩樣秘密武器：巴薩米克醋與黑胡椒，夾心內餡食譜：https://bit.ly/42P73Ra
我用的是聖塔麗塔的巴薩米克醋，他們家的巴薩米克醋品質非常好，無添加焦糖無增稠劑、100%天然長時間釀造，美味又安心。聖塔麗塔的官網現在有週一限時60h優惠活動，結帳輸入優惠碼【Xin】可額外享滿千折百：https://bit.ly/3I48D82
.
It’s the most fluffy and jiggly cheesecake ever! I added my creativity by placing strawberry filling inside the cheesecake to create extra flavor and fun to this cheesecake. Therefore, it will be a brand-new cheesecake that you never eat. Try it yourself at home. It’s as simple as any cheesecake.
.
食材 Ingredients▼
奶油乳酪 150 g
cream cheese, 150 g
鮮奶油 100 g
heavy cream, 100 g
無糖優格 50 g
plain yogurt, 50 g
蛋 1 顆
egg, 1
糖 30 g
sugar, 30 g
玉米粉 1 大匙
cornstarch, 1 Tbsp
鹽 1/8 小匙
salt, 1/8 tsp
草莓巴薩米克果醬 30 g
Strawberry and balsamic vinegar compote, 30 g
●夾心內餡食譜The Filling Recipe：https://bit.ly/42P73Ra
.
■中文完整圖文食譜：https://bit.ly/49RvKyF
.
步驟 Instructions▼
.
●Making the Batter
1. In a mixing bowl, add softened cream cheese.
2. Whisk until it becomes smooth.
3. Add sugar. Mix it until well combined.
4. Add yogurt. Mix it until well combined.
5. Crack an egg. Mix it until well combined.
6. Pour into heavy cream.
7. Mix it until well combined and thickened.
8. Add salt and sieve cornstarch into the batter.
9. Mix it well with a spatula.
10. Filter the batter.
.
●Preheating the Oven at 325℉/160℃ 11. Pour the batter into the loaf pan.
12. Add strawberry and balsamic vinegar compote into the middle of the batter. The compote will sink slowly.
13. Pour hot water into a bigger baking pan 0.5 cm high.
14. Place the small loaf pan into the hot water.
15. Transfer to the preheated oven.
16. Bake at 325℉/160℃ for 60 min.
.
◆ 60 min. later◆
17. Remove the water bath. It will be fluffy and jiggly.
18. Remove the baking pan. Transfer to the fridge for overnight.
◆The Next Day◆
19. Remove the baking paper.
20. slice the cheesecake with a heated knife.
21. Enjoy!
.
◆Instagram：xinxin_cuisine
—
心心現居美國休士頓，過著蓬鬆且任性的生活，興趣是為平凡的生活瑣事穿金戴銀，用想像力幫自己打造華麗的生活體驗。
◆小額贊助，支持我繼續創作！
https://bit.ly/42mYuv6
◆圖文食譜、料理隨筆與休士頓日常
https://bit.ly/3bgCRER
◆Instagram：xinxin_cuisine
https://bit.ly/3kPY4dI
◆FB粉絲專頁：心心 Xinxin
https://bit.ly/3HCSlBF
◆任何交流歡迎來信
lyixin1201@gmail.com
...
https://www.youtube.com/watch?v=3pfUuXfTf4s
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這個鹹派口味是我某天頭上突然冒出一個電燈泡，「燈！」接收到宇宙聖旨，告訴我說，這樣做會很讚哦！我立刻恭敬地收下，隔天就去超市買南瓜了。鹹派表層那些焦糖色點點就是魚鬆本人，這是我原來沒預期到的效果，非常喜歡！我們都一次切1/8片來吃，每次吃完其實都覺得意猶未盡，但自己做過就知道鹹派越好吃就是奶油加越多！
：食譜：
食材▼
自製7吋鹹派皮 225 g
○內餡
南瓜 150 g
櫛瓜 1 小條
鮮奶油 100 g
蛋 1 顆
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■中文完整圖文食譜：https://bit.ly/3Uda1JX
Fall is the best season to enjoy a piece of warm homemade-quiche! I want to use fresh, in season ingredients, so I thought kabocha squash will be a good choice. I also added fish floss from my hometown, Taiwan to create some savory flavor. After my first bite, I knew that this combination is my favorite flavor of quiche!
.
：Recipe：
.
Ingredients▼
7" pie crust, 225 g
○Filling
kabocha squash, 150 g
zucchini, 1 piece
heavy cream, 100 g
egg, 1 ct
fish floss, 35 g
shredded cheese, 50 g
salt, 1/4 tsp
：Instruction：
1. In a mixing bowl, crack into an egg.
2. Whisk it well.
3. Add heavy cream and salt.
4. Mix them well.
5. Add 2/3 shredded cheese and 2/3 fish floss.
6. Mix them well and set aside.
7. Thinly slice 1/3 kabocha and chop 2/3 into small pieces.
8. Thinly slice a zucchini.
9. Line a baking paper into the baking pan.
10. Place the pre-made crust.
●Preheating the Oven at 350℉/ 180℃
11. Place all the small piece of kabocha.
12. Place a layer of sliced zucchini.
13. Pour the egg and cream mixture.
14. Arrange the filling evenly.
15. Place the sliced kabocha.
16. Sprinkle the remaining fish floss.
17. Place a layer of sliced zucchini again.
18. Sprinkle the remaining shredded cheese.
19. Sprinkle a little ground black pepper.
20. If it's not too full, add more egg and cream mixture.
21. Transfer to the preheated oven.
22. Bake at 350℉/ 180℃ for 40 min.
◆ 10 min. later ◆
23. Rise to 400℉/ 200℃, baking for another 10 min.
24. Carefully remove the quiche from the baking pan.
25. Enjoy!
—
心心現居美國休士頓，過著蓬鬆且任性的生活，興趣是為平凡的生活瑣事穿金戴銀，用想像力幫自己打造華麗的生活體驗。
◆圖文食譜、料理隨筆與休士頓日常
https://bit.ly/3bgCRER
◆Instagram：xinxin_cuisine
https://bit.ly/3kPY4dI
◆FB粉絲專頁：心心 Xinxin
https://bit.ly/3HCSlBF
◆任何交流歡迎來信
lyixin1201@gmail.com
...
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1 year ago
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櫛瓜蛋糕，夏日的高纖下午茶
櫛瓜蛋糕 (zucchini bread) 是美國的家常點心，不需要電動攪拌器打發蛋液、不需要長時間發酵，這款蛋糕靠泡打粉與小蘇打粉快速膨脹，做法簡單又快速，只要手動混合材料就能完成。因為櫛瓜本身的鮮甜與高水分，櫛瓜蛋糕吃起來口感濕潤清爽、營養價值比一般的蛋糕更高而且一樣美味！
：食譜：
食材
○櫛瓜蛋糕
櫛瓜 160 g
椰糖 80 g （或黑糖）
奶油 80 g
蛋 1顆
全麥麵粉 80 g
粗鹽 1/4 小匙
泡打粉 1/4 小匙
小蘇打粉 1/4 小匙
■中文完整圖文食譜：https://bit.ly/3x4r310
If you are looking for some indulgent but not too guilty afternoon treats, That’s it! This zucchini bread tastes moist, sweet and buttery, but it also has high fiber! Sounds too perfect to be true, right?
Ingredient
○Zucchini Bread
zucchini, 160 g
coconut sugar, 80 g (or brown sugar)
unsalted butter, 80 g
egg, 1
whole wheat flour, 80 g
kosher salt, 1/4 tsp
baking powder, 1/4 tsp
baking soda, 1/4 tsp
：Instruction：
●Preparing
1. Add butter into a saucepan. Melt the butter over a low heat.
2. Clean the zucchinis and cut their heads and tails. Shred the zucchinis.
●Making Batter
1. Add coconut sugar into a mixing bowl.
2. Add an egg. Whisk them well.
3. Stir the batter while streaming the melted butter. Whisk them well.
4. Add whole wheat flour. Add kosher salt, baking soda and baking powder.
5. Fold and mix them well by using a spatula.
6. Add shredded zucchini. Mix the batter well.
●Baking
1. Preheat the oven to 350℉/180℃.
2. Brush the baking pan with melted butter thoroughly.
3. Pour the batter into the baking pan.
4. Slightly flatten the surface of the batter.
5. Send the batter into the oven and bake for 50 min.
6. 50 min later... take out the bread and slightly divide it from the loaf pan.
7. Remove the bread. Cool down it for a few minutes.
8. Slice the bread, serve it on a dessert plate and enjoy!
...
https://www.youtube.com/watch?v=IZqfGBYy-AQ
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