芝士蛋糕 经典重芝士蛋糕 醇厚浓郁 Cheese Cake
通常我们说的芝士蛋糕是指重芝士蛋糕，主要原料是奶油奶酪。本期视频介绍了经典芝士蛋糕的水浴法的做法。芝士蛋糕的做法简单，只要掌握了烤制的方法，很难失败。芝士蛋糕的味道浓郁醇厚，是不可错过的一道治愈甜点。配方适合9寸的圆形活底烤盘，其他烤盘尺寸需要换算配方，并适当调整烘焙时间。
【配方】
9寸活底蛋糕烤盘
蛋糕底:
全麦饼干/消化饼干 190g (1.5 杯)
有盐黄油 70g (5汤匙)
蛋糕:
奶油奶酪 900g (3.5 盒)
白砂糖 350g (1.75 杯)
中筋面粉 15g (2 汤匙)
香草精 13g (1 汤匙)
新鲜柠檬汁 10g (2 茶匙)
海盐 1g (¼ 茶匙)
大号鸡蛋5个 (每个带壳60g)
白朗姆酒 12g (1 汤匙)
酸奶油 120g (½ 杯)
蛋糕装饰：
覆盆子
草莓
打发的淡奶油
模具尺寸和配方换算
9寸---6寸: 原方乘0.44
9寸---7寸: 原方乘0.60
9寸---8寸: 原方乘0.79
9寸---10寸: 原方乘1.24
[Recipe]
9-inch Cake Pan With Removable Bottom
Crust:
Graham Cracker /Digestive Cracker 190g (1.5 Cup)
Salted Butter 70g (5 Tbsp)
Batter:
Cream Cheese 900g (3.5 Bars)
Granulated Sugar 350g (1.75 Cup)
All-purpose Flour 15g (2 Tbsp)
Vanilla Extract 13g (1 Tbsp)
Fresh Lemon Juice 10g (2 Tsp)
Sea Salt 1g (¼ Tsp)
Large Size Eggs 5 (60g Each With Shell)
White Rum 12g (1 Tbsp)
Sour Cream 120g (½ Cup)
Cake Decoration:
Fresh Raspberry
Fresh Strawberry
Whipped Cream
#芝士蛋糕
#重芝士蛋糕
#重奶酪蛋糕
#纽约芝士蛋糕
#纽约乳酪蛋糕
#芝士蛋糕做法
Kuchen in 5 Minute! Sie werden diesen Kuchen jeden Tag machen.Nur wenige Leute kochen Kuchen so!
Kuchen in 5 Minute! Sie werden diesen Kuchen jeden Tag machen. Nur wenige Leute kochen Kuchen so!
Ein köstlicher und zarter Kuchen, der auf der Zunge zergeht, meine Großmutter liebt es, dieses Gericht zu machen. Die ganze Familie wird von diesem Kuchenrezept begeistert sein. Leckerer Kuchen. Jetzt werde ich diesen Kuchen sehr oft machen. Versuchen Sie es auch. Kochen Sie mit Liebe!Jeder wird einen köstlichen Kuchen mit Orangenschale und zartem Pudding mögen!
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????Schale von 1 Orange.
????100gr Mehl.
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????30 Minuten bei 180 C backen.
????Orangensaft.
????2 Eier, 150 g Zucker.
????3 Esslöffel Stärke.
????300 g Milch, Orangensaft.
????kochen, bis es eingedickt ist.
????2 Esslöffel Butter.
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????200 g kalte Sahne, 1 Esslöffel Puderzucker.
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????3 Stunden in den Kühlschrank stellen.
????Puderzucker nach Belieben.
????Danke fürs Zuschauen, Liken und Kommentieren!
Rezept in Tassen ????
????4 Eier.
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????Form 8 Zoll.
????Backen Sie bei 350 F 30 Minuten.
????Orangensaft.
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????1+1/2 Tasse Milch, Orangensaft.
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????2 EL Butter.
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????1 Tasse kalte Sahne, 1 EL Puderzucker.
????Kuchen zusammenstellen.
????3 Stunden in den Kühlschrank stellen.
????Puderzucker nach Belieben.
????Danke fürs Zuschauen, Liken und Kommentieren!
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Für eine 20 cm (8 '') ,Kuchenform alle Zutaten mit 1,23 multiplizieren
Für eine 22 cm (9 '') ,Kuchenform alle Zutaten mit 1,49 multiplizieren
Für eine 24 cm (10 '') ,Kuchenform alle Zutaten mit 1,78 multiplizieren
Für eine 26 cm (10,5 '') ,Kuchenform alle Zutaten mit 2,09 multiplizieren
Für eine 28 cm (11 '') ,Kuchenform alle Zutaten mit 2,42 multiplizieren
Für eine 30 cm (12 '') ,Kuchenform alle Zutaten mit 2,78 multiplizieren
#lecker_mit_Ann#rezept#Kuchen
How to Make Ina's Coconut Cake | Barefoot Contessa | Food Network
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Coconut Cake
Recipe courtesy of Ina Garten
Total: 1 hr 55 min
Prep: 35 min
Inactive: 30 min
Cook: 50 min
Yield: 10 to 12 servings
Level: Intermediate
Ingredients
3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened shredded coconut
For the frosting:
1 pound cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners' sugar, sifted
6 ounces sweetened shredded coconut
Directions
Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.
In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).
To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.
2006, Barefoot Contessa at Home, All Rights Reserved
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How to Make Ina's Coconut Cake | Barefoot Contessa | Food Network
Why I’m always pregnant..
Soft , Fluffy and Delicious Lemon Chiffon Cake
Hello everyone ,today I'm sharing with you Soft , Fluffy and Delicious Lemon Chiffon Cake Recipe. How to Make easy lemon glaze recipe step by step. Do you like Lemon Cake? Leave me a comment if you make Lemon Chiffon Cake , and tell me what other cookies or desserts recipes you would like to see.
เลม่อนเค้ก หรือเค้กมะนาว เนื้อชิฟฟ่อนเค้กนุ่มๆราดด้วยเกลซมะนาว รสเปรี้ยวๆ หวานๆ ทานแล้วไม่เลี่ยน ใครเบื่อเค้กที่มีครีม ลองมาทำเลม่อนเค้กสูตรนี้กันดูนะคะ
❤️ ดูสูตรด้านล่าง ❤️
❤️Watch this video from start to finish to learn this delicious cake recipe!❤️
Let's Make a Delicious Lemon Cake Recipe.
#LemonCake #CookingStation #EasyBaking
???? Ingredients
80 g cake flour
1/2 tsp baking powder
40 g vegetable oil
3 egg yolks
40 g granulated sugar
1/4 tsp salt
1 tbsp Honey
40 g water
1 tbsp Lemon juice
1 tbsp Lemon zest
3 egg whites
50 g caster sugar
1/2 tsp vinegar
--------------------------------------------
Lemon Glaze
70 g icing sugar
1 tbsp lemon juice
------------------------------------------
How To Bake
- Bake at 160 C for 40-45 minutes
============================
Make sure you pre-heat your oven
==========================
❤️Thank you for watching ❤️
????Subscribe and Like always thanks ❤️
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????สูตร เลม่อนเค้ก
แป้งเค้ก 80 กรัม
ผงฟู 1/2 ช้อนชา
น้ำมัน 40 กรัม
ไข่แดง 3 ฟอง (เบอร์ 2)
น้ำตาล 40 กรัม
เกลือ 1/4 ช้อนชา
น้ำผึ้ง 1 ช้อนโต๊ะ
น้ำเปล่า 40 กรัม
น้ำมะนาว 1 ช้อนโต๊ะ (มะนาวเลม่อน)
ผิวเลม่อน 1 ช้อนโต๊ะ
ไข่ขาว 3 ฟอง
น้ำตาล 40 กรัม
น้ำมะนาว 1 ช้อนชา
---------------------------------------------
น้ำตาลไอซิ่ง 70 กรัม
น้ำเลม่อน 1 ช้อนโต๊ะ
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วิธีอบ
- อบไฟบน-ล่าง ไม่เปิดพัดลม 160 องศา 40-45 นาที หรือกระทั่งสุก
============================
▶️ อย่าลืมอุ่นเตาอบก่อนทุกครั้ง ก่อนนำเค้กหรือคุกกี้เข้าอบ ❤️
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【Mr. Cheesecake】Tokyo’s No.1 cheesecake,
Tokyo No.1, the home-made recipe of Mr.Cheesecake cheesecake, a famous Japanese cake shop, completely refers to the Chinese and Japanese recipes published on the website without any modification. The taste is superb and highly recommended.
Several other cheesecakes:
New York Cheesecake
No-bake Passion Fruit Cheesecake
No Bake Blueberry Cheesecake
Japanese Lemon Light Cheesecake
Ingredients: (cake mold size 20x10x7cm)
・Cream cheese/200 g
・Sugar/100 g
・Greek yogurt/50 g
・Sour cream/180 g
・Cream/100 g
・Eggs/2 pcs (the English recipe is for egg yolks, the finished product is not much different)
・Corn starch/20 g
・Lemon juice/9 g
・White chocolate/50 g
・Tonka Beans/1/2 pcs
・Vanilla pod/1/4 plant
In the upper layer of the oven, bake at 180 degrees for 25 minutes and then reduce to 150 degrees and bake for 20 minutes. If it is not colored, you can increase the temperature to 210 degrees and bake to the color you like, enjoy!
Tonka beans mixed with vanilla give the cake a wonderful taste. There are different experiences at room temperature, refrigeration, and freezing.
#MrCheesecake # Cheesecake #Japanese Cheesecake