豆腐芝士雲石凍餅

繁 | EN

難度

 4/5

需時 (小時)

份量 (人)

2-4

難度

需時 (小時)

份量 (人)

 4/5

2-4

31 7 月, 2018
6:00 下午

材料

忌廉芝士 80克
砂糖 40克
豆腐 200克
鮮忌廉 140克
魚膠片 7克
水 20克
消化餅 6-8塊
牛油溶液 30克
食用竹炭粉/色素少許

80g Cream Cheese
40g Sugar
200g Tofu
140g Fresh Cream
7g Gelatin Sheet
20g Water
6-8 pcs Digestive Biscuits
30g Melted Butter
Pinch Bamboo Charcoal Powder/Food Coloring

烹調步驟

把消化餅放進保鮮袋內，用麵粉棒壓碎，加入牛油溶液拌勻，倒入6吋餅模內壓平，放雪櫃冷藏 20-30 分鐘備用

Put the digestive biscuits into a plastic bag and crush it with a rolling pin. Add the melted butter and mix well. Then, pour the mixture into a 6 inches cake mold and flatten it, and put it in a refrigerator for 20-30 minutes

將忌廉芝士略為打軟，加入砂糖打2分鐘

Add sugar to the cream cheese and beat it softly for 2 minutes

豆腐略煮1-2分鐘，除去水份，放進(1)，中速打至軟滑

Cook the tofu for 1 – 2 minutes, drain well and put it in the cream cheese, and beat the mixture with electric hand mixer at a medium speed

把(2)過篩

Sieve the mixture twice

把鮮忌廉打至7成狀態

Beat the fresh cream to 70% ready

把(4)輕輕拌入(3)

Mix the tofu cream cheese and fresh cream gently

浸軟並座溶魚膠片，加入(5)

Soaked and dissolved the gelatin sheets and add to the mixture in step 5

預留1湯匙份量，加入竹炭粉拌勻，畫蛋糕花紋用

Reserve 1 tablespoon of gelatin and add to bamboo charcoal powder and mix well. This is used for drawing the marble cake pattern

把(6)倒進餅模, 再立即加少許(7)在蛋糕面，用牙簽畫上喜愛的花紋，放雪櫃最少6小時

Pour the mixture in step 6 into the cake mold. Then add a little bamboo charcoal to the cake mixture and draw the favorite pattern with a toothpick. When it is ready, put the cake into the refrigerator for at least 6 hours

豆腐芝士雲石凍餅