豆腐芝士雲石凍餅

| EN
| EN
難度
4/5
需時 (小時)
7
份量 (人)
2-4
難度
需時 (小時)
份量 (人)
4/5

7

2-4

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
  •  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

1

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

2

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

3

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

4

把(2)過篩

Sieve the mixture twice

5

把鮮忌廉打至7成狀態

Beat the fresh cream to 70% ready

6

把(4)輕輕拌入(3)

Mix the tofu cream cheese and fresh cream gently

7

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

8

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

9

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

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