I want to decorate the cake so much! This time I use the melted milk chocolate and a spoon (yes, a spoon) to draw something fancy and post-modern-ish triangle. The cake is still cheesecake and is added with 2.5 tablespoon of espresso and a teaspoon rum, and the base is oreo crumb. I have to say that although it looks really pretty, I still prefer my previous rum raisin cake. It's not that I'm a raisin addict, but it seems that cheese fits sour fruits better. The chocolate and cheese are just too milky to me and cannot present a very distinguish flavor. But it is still very good! | 我超想要裝飾蛋糕啦!這次我用融化的牛奶巧克力跟一隻湯匙(是的,就是一隻湯匙)畫了花俏又有點後現代感的三角形之類的。蛋糕依然是起司,加了2.5大匙的濃縮咖啡跟一茶匙蘭姆酒,底部則是OREO碎片。 我必須承認,儘管這蛋糕看起來真的很美,還是比較喜歡前一個葡萄蘭姆蛋糕,也不是說是因為我葡萄乾成癮啦,但是似乎起司跟酸酸的水果還是比較搭。巧克力跟起司混在一起對我來說太奶了,而且無法呈現特殊的風味。但是還是很好吃! |
The recipe is similar, but I change the baking time a bit: Ingredient for 8 inch cheesecake: [crumb] OREO 130g Butter 30g [cheesecake] Cream cheese 350g Unsalted butter 70g Sugar 70g Egg(small) x3 Coffee (espresso) 2.5 tablespoon Rum 1 teaspoons Procedures: 1. Put the oreos into a plastic bag and knead them into crumbs. Put the crumbs in the mold with baking sheet, and stir the crumb with melted butter. Flatten the tard and store it in the fridge for half an hour. 2. Beat the cream cheese and unsalted butter, and beat again with sugar. 3. Add one egg at a time, and beat the mixture. 4. Stir the mixture with espresso and rum. 5. Take the tard out of the fridge, pour the cheesecake mixture in, and knock the air out. 7. Baked it with 200C for the first 10 minutes, and then 150C for 40 minutes, and 120C for 10 minutes. 8. After the baking is finished, stay the cake in the oven still the oven isn't hot any longer. Take the cake out and cool it slowly. When it's totally cooled down, store it in the fridge for a night and serve it tomorrow. Chocolate Decoration: 1. Plan your figure first. 2. Melted a small amount of chocolate 3. Prepare a piece of baking sheet, and the size is depend on the size of the figure you want to have. 4. Use a small spoon and dip some chocolate jam, and slowly draw on the baking sheet. 5. After you finished drawing, put the chocolate in the freezer for 30 seconds. Take the chocolate out and slowly separate it from the baking sheet, and decorate it on the cake. | 食譜差不多,但是烘培時間有稍改: 製作八吋起司蛋糕的材料: [底] OREO 130克 無鹽奶油 30克 [起司蛋糕] 奶油乳酪 350克 無鹽奶油 70克 砂糖 70克 蛋(小顆) 三顆 濃縮咖啡(espresso) 2.5大匙 蘭姆酒 一茶匙 步驟: 1. 將OREO入塑膠袋揉碎放入鋪了烤紙的烤模,加入融化的無鹽奶油攪拌均勻,壓平,放入冷藏半小時。 3. 將軟化的奶油起司跟奶油用打蛋器打在一起,再慢慢加入糖打均勻 4. 蛋一次加一顆,用打蛋器打勻 5. 加入咖啡跟蘭姆酒,輕輕攪拌均勻 6. 從冰箱取出烤模,將起司蛋糕糊倒入,並把空氣敲出 7. 先用200C烤10分鐘,150C烤40分鐘 ,120C烤10分鐘 8. 烤完後在烤箱靜置到烤箱不燙,再取出放涼慢慢降溫。涼透後放冰箱一碗,隔天即可食用。 巧克力裝飾: 1. 先想好大概要什麼形狀 2. 將少量的巧克力脆片隔水融化 3. 準備一小張烤紙,看你想畫多大的圖案 4. 用小湯匙一次撈一點巧克力醬,慢慢在紙上描繪出想要的圖案 5. 畫完後放冷凍30秒,取出後,輕輕將紙跟巧克力分開,裝飾在蛋糕上即可。 |