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2011年2月14日

日式芝士蛋糕【柔軟綿滑】Japanese Cheesecake


日本芝士蛋糕 Japanese Cheesecake01

日本芝士蛋糕實在太誘人了!做了好幾次日本芝士蛋糕帶去聚會分享,它真煞食,很受歡迎。說也奇怪,雖然是用芝士泡製,吃起來卻一點膩的感覺也沒有。很多人也愛它柔軟細緻幼滑的口感,不太甜,不太膩,似輕食....

給大家一個危險警告:由於這日本芝士蛋糕吃下去完全不覺油膩,小心咬了第一口後,就停不下去。基絲汀放了蛋糕入雪櫃,回頭就已不見了一半。幸好囡囡有本錢,再吃多一些也沒問題。因為她要增肥。基絲汀不常做,做就給大夥兒分享,要知道不是『獨食難肥』,而是『獨食易肥』,大家不要來找基絲汀算賬啊!Sharing is loving! (分享是愛)。

這個芝士蛋糕最好是冷凍後才吃,味道超凡的好。

有朋友吃過這芝士蛋糕後,很想自己也動手試試,問:難不難做?其實做這蛋糕並不難。懂得一些基本技巧:打蛋白和拌蛋白就成。好吃就已成功一大半。剩下來的,只是講求蛋糕的外表好不好看。不下陷,賣相靚靚。那只需控制焗爐的溫度而已。

預備兩個長方形焗盤(每個大小 11.5cmx22cmx6cm)

材料:
  • 牛奶 250毫升
  • 忌廉芝士(cream cheese 切粒,置室溫軟化)250克
  • 牛油(奶油 butter 置室溫軟化)60克
  • 蛋黃 6隻
  • 低筋粉 55克
  • 粟粉(玉米粉)20克
  • 檸檬皮蓉(只黃色部份) 1個
  • 蛋白 6隻
  • 塔塔粉 (cream of tartar) 1/4茶匙(或 2茶匙檸檬汁)
  • 幼砂糖 130克

日本芝士蛋糕製作圖 Japanese Cheesecake Procedures
用一個矽膠焗盤試驗,不用鋪 baking paper.
比較兩個蛋糕的樣子,用 baking paper 的一個漂亮些。

做法:
  1. 預熱焗爐至 150C (302F). 兩個焗盤預先鋪上 baking paper.
  2. 先把牛奶倒進一大盤中,放在小鍋熱水上用小火加熱,盤底不接觸熱水。加忌廉芝士,時不時搞拌,直至完全溶解,沒有粒粒和平滑。加入牛油,拌至完全溶解。把盤移離小鍋,待放涼些(註:隔水加熱,是為了幫助忌廉芝士和牛油溶解。如果混合物太熱的話,會把蛋黃煮熟,就不好了。)才加蛋黃,完全拌勻。
  3. 先把低筋粉和粟粉拌勻。分三次篩入芝士混合物中,每次務必拌勻,確定沒粉粒。拌入檸檬皮蓉,成麵糊待用。
  4. 把蛋白放入一個乾淨的盤中(註:一定要沒有油和沒有水份)。用電動搞拌器把蛋白打至起泡,加入塔塔粉。繼續搞打,分三次加入幼砂糖,打至蛋白尖峰挺立而不下垂(可參考這網誌:《如何打蛋白霜》video.)
  5. 用橡皮刮,把蛋白霜分三次拌入麵糊中(請參考《如何拌勻蛋白霜》video)。
  6. 分別倒進兩個焗盤中。置入另一個大焗盤。倒進半滿的熱水,小心放入焗爐中最低的爐架上,焗約 50至60分鐘。用針或竹籤插進中央,如沒麵糊黏著,表示蛋糕熟透。熄火,打開焗爐門幾吋裂縫,待多 10分鐘。取出蛋糕,脫模在鐵架上放涼後,置入雪櫃 (fridge) 中冷藏三小時,即成。
日本芝士蛋糕 Japanese Cheesecake02

溫馨提示:
  • 選用磚裝的芝士(cream cheese block)含水分少些,效果會更好。
  • 這個日本芝士蛋糕質感非常柔滑細緻。因為用了低筋粉(即 cake flour)和粟粉(corn flour),筋性極低的麵粉。蛋糕能鬆起是因為拌入蛋白霜,使蛋糕的內部組織構成極細的空氣孔。因此,要成功做出靚靚的芝士蛋糕,打蛋白霜和拌蛋白霜(fold-in)是非常重要的功夫。請參看之前 post 過的兩個 videos - 如何打蛋白霜如何拌勻蛋白霜
  • 很多人焗這芝士蛋糕常遇上的問題,就是蛋糕放涼後下陷。蛋糕下陷是因為蛋糕在焗爐裏面受熱膨脹過高,拿出焗爐後遇冷降溫,形成蛋糕嚴重收缩。解決的方法,是要用比較低的焗爐溫度,這食譜建議用 150C (302F),用稍長的時間去焗熟蛋糕。有點像『炆燉』蛋糕的做法。用一盤熱水置於焗盤下,保持蛋糕濕潤,降低蛋糕裂開的機會。
  • 由於每個焗爐的溫度不同,要自行因應調節。如果你的蛋糕在頭 30分鐘已經很快上色,或是表面膨脹太高,表示焗爐溫度太高了。就要調低一些,或用鋁箔紙鬆起地蓋著,並以防鋁箔紙黏去蛋糕表面,影響賣相。
  • 當蛋糕焗熟後,自己又滿意蛋糕表面的顏色時,不要立即從焗爐取出蛋糕,以免蛋糕突然降溫而導致嚴重收縮。因此,關掉焗爐後,就打開焗爐門幾吋,待 10分鐘,讓蛋糕可以逐步降溫。
  • 熄焗爐後,不要讓蛋糕留在焗盤中太長時間,否則焗盤底會出倒汗水。
  • 蛋糕表面有些皺紋是正常的,如果不是下陷就沒有甚麽大問題。
  • 可改用一個 8吋的圓形焗盤,自行調較烤焗時間。 
  • 如果用活動底的蛋糕模的話,就要用雙重的鋁箔紙包好蛋糕模的底部,以免水滲入蛋糕底部,令蛋糕太濕。
日本芝士蛋糕 Japanese Cheesecake03



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245 則留言 :

  1. will definitely give it a try tomorrow for the Feb 14. thanks for the recipe. L.

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  2. oh by the way, any substitute for cream of tartar? I doubt if I could find it from the stores nearby. L.

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  3. @匿名
    The cream of tartar is to stabilize the egg whites.
    You can substitute it with 2 teaspoons of lemon juice.

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  4. Love this receipt! Can I use philadelphia for the cream cheese? Thanks.

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  5. 超軟熟的蛋糕, 好好味.

    另矽膠焗盤可否直接擺放在雪柜冷藏及用作蒸蛋糕用途呢?

    tracy

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  6. 请问如果改用6寸圆盘,材料的分量要怎样变化呢?麻烦您看到留言后尽快回复,最近在不断研究芝士蛋糕,看你的blog已经很久了,学到很多东西,谢谢你!

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  7. 请问改成6寸圆盘,材料分量要如何变化呢?

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  8. i'm a newbie in baking so please bear me with my kind of silly questions.

    - i am wondering why you used baking paper?

    - is 幼砂糖 castor sugar? can i use the regular white sugar instead?

    thanks much.

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  9. @匿名
    Great, this recipe comes in time for you.

    @匿名
    Sure, you can use Philadelphia, it’s a great cream cheese.

    @tracy
    我這個矽膠焗盤可以承受的溫度是 -40C 至 240C,所以可直接放入雪櫃,甚至 freezer的。但由於這個芝士蛋糕非常濕潤,所以最好脫模後才冷藏,避免會有很多倒汗水。

    @emma
    把所有材料減半,就可以適用於 6吋蛋糕模了。

    @匿名
    不用客氣,凡事總有個開始的。
    Baking paper是為了容易脫模而用。
    幼砂糖 caster sugar比較容易和快溶解。如果用普通的砂糖其實也可以的,打發時要確定糖完全溶解。

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  10. 你好,基絲汀
    我那個是直徑是8吋,高是差不多3吋的教堂蛋糕模,分量是否跟你的一樣做?

    另外還想請教,因我只曾做過凍餅,剛買了焗爐,第一次做焗餅,有個地方不明白,想請教!

    1)通常焗前需預熱,要預熱多久?
    2)置入另一個大焗盤。倒進半滿的熱水...蛋糕模放在焗盤上再加熱水,還是焗盤加水,蛋糕模放在焗爐架上?
    3)不放baking paper可以嗎?如可以要不要塗些東西令它容易脫模?

    煩請回覆,謝謝!
    GLORI

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  11. 你好,我想問檸檬皮係咪一定要落架?

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  12. @GLORI
    這個蛋糕應該不會升得很高,可以的。

    1)預熱焗爐通常需10分鐘,讓整個焗爐的溫度達至你想要的溫度。
    2)你問得很好。其實兩個做法都可以的:蛋糕模放在熱水盤中,或熱水盤置在下面,蛋糕模放在焗爐架上面。熱水是讓蛋糕在焗爐中保持濕潤。但如果焗爐不夠大,要想把蛋糕模放在底層的話,就沒空間再放另一個架置熱水盤。因此,你可以考慮實際情況來決定取捨。
    3)不放 baking paper, 會比較難脫模,或脫模時容易弄爛蛋糕。可以塗些油。

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  13. @匿名
    不一定落的。檸檬皮蓉是為了增加香味而已。

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  14. can i use plain flour instead of cake flour
    please reply thank you

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  15. 請問可以用蒸的方法嗎?因為我家中渡有 焗爐

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  16. @Chist Lam:哦,我從未試過用蒸的方法。可能做出來的效果完全不同。

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  17. @匿名, yes, you can use plain flour, but have to add more cornflour. Try 40g plain flour and 35g cornflour, and see how it goes.

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  18. Thanks Christine,
    i have just made it, i am going to have it tomorrow with my colleague, it's good to have it in a rainny day in brussels.
    anny

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  19. Hi Christine

    what is 低筋粉? Is it cake flour? Can I use self raising flour?

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  20. Christine, 谢谢您这及时的食谱。我做了一粒给自己做生日蛋糕,家人都赞好吃 ^o^

    只是有一点,我一直搞不懂,为什么我的蛋糕會升得很高?待凉后,蛋糕就会下榻(尤其是中间的)?是我的蛋白打得太过些吗?这次我是用砂糖(量减半)来打蛋白的。

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  21. @嘉红:
    蛋糕升得高,是跟焗爐的溫度有關。在這食譜的溫馨提示中也提及這點。
    每個焗爐的熱力不同,食譜的溫度只是提議,你要按自己的焗爐表現而有所調較。
    做這個日式芝士蛋糕,必須要用低溫,務使蛋糕在烤焗的過程中,不讓表面升高,因為升得太高,就會在放涼後收縮。
    在焗蛋糕的時候,你可在場觀察著,如蛋糕面升高,表示焗爐溫度太高,即可調低溫度來遷就。

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  22. @noriko_uk:
    低筋粉 = cake flour
    You can't use self-raising flour because it's got certain raising agents that we don't need for making this cheesecake.

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  23. Hi Christine,

    If i use a measuring spoon to measure out the 低筋粉, how many teaspoonfuls/tablespoonfuls will 55gm be equivalent to? Thanks.

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  24. Hi Chistine, I'm from Australia too. Wondered where did you get the 'cake flour' from? The only place that I believe does sale them is Asian store. Is there any other options?
    Thanks in advance!

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  25. Hi 基絲汀,

    我試整咗呢個蛋糕兩次,雖然兩次都未能十分掌握到焗嘅時間及溫度,但都已令我呢個經常整蛋糕都失敗嘅人非常有成功感,因為做出嘅效果都很有水準,而且味道十分好。我第一次試做是在情人節,老公吃完都話好味道~ 十分其待你下次嘅簡易食譜!

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  26. @匿名: I also got the cake flour from Asian stores here.

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  27. @Katze: 非常替你高興!你們過了一個甜蜜又滿足的情人節呢~
    很多謝你告訴我,讓我多點動力去分享。

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  28. 睇咗你個綱好耐,不過第一次留言,因為從未試過跟住你的做法會不成功!

    昨日試整咗一個,喺焗爐入面成2個鐘,但係竹籤插進中央仍然有好多麵糊黏著!
    基本上,除咗六個面有一吋深有熟,中間都唔熟。但係焗嘅過程,都有升高咗好多!
    都想唔倒邊度出咗錯。

    你有咩意見呀?

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  29. @TY:
    睇你描述個情況,應該喺焗爐的問題。
    你的焗爐是甚麽型號?和大小如何?
    要知道每個焗爐的溫度和表現不同的。要認識和掌握你自己個焗爐嘅性能同『脾氣』。
    如果你個蛋糕中間唔熟,表示熱力未能及時傳到中間。而側邊和表面傳熱已經好夠。焗盤嘅深度都有關係的。越深的焗盤,蛋糕的中間部份就越難熟。

    呢種情況,用鋁箔紙蓋著個蛋糕都有幫助,可以令蛋糕裏面快熟d,而表面就無咁快上色。但小心唔好接觸到個蛋糕表面,以免影響賣相。

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  30. 你好!我一直有睇你嘅BLOG.想請問焗嘅時候,蛋糕面裂開,是否因為焗温太高?

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  31. Hi Christine,

    If i want to use a measuring spoon/cup for the cake flour and corn starch (because i don't have a scale), how much will 55gm of cake flour and 20gm of corn starch be in terms of ml? Thank you.

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  32. 想問唔用塔塔粉得唔得?
    會有咩野影響呢?
    因為唔想又買多樣野....但見到你d相又真係太吸引好想整

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  33. 塔塔粉重要嗎? 有冇野可以代替? 冇左會唔會出現大問題ga?

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  34. @HyeYeong
    塔塔粉幫助蛋白霜穩定和體積膨脹。如果無塔塔粉,用 2茶匙檸檬汁代替。不過,做出來的蛋糕會有傾向比較容易收縮(相對用塔塔粉而言)。

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  35. 粟粉係咪一定要CORN FLOUR, 鹰栗粉得唔得? 我係COLES見到有SOFT, LOW PROTEIN FLOUR, 可唔可以當低筋粉?

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  36. 請問:
    1. 如果沒有 cake flour, 可否用 all-purpose 代替?

    2. 你所說的"粟粉", 究竟是 "corn flour" 還是 "corn starch"? (以我所知, 兩者是不一樣的東西, 但中文釋法同等.)

    謝謝! :)

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  37. @Newbee
    是呀,粟粉即是 corn flour. 鹰栗粉其實也是粟粉,不過是一個牌子的名稱而已。
    咦,Coles 也有 low protein flour 嗎?讓我認真去找找。
    低筋粉是 low protein flour, 含蛋白質量是8.5%以下,你看看包裝紙背面的說明,如果所含的蛋白質量屬於這範圍,就可以用了。

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  38. @匿名:是呀,溫度太高,或太接近發熱線。

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  39. @Francisca

    1.如果沒有 cake flour, 也可用 plain flour 即 all-purpose flour 加粟粉代替。
    plain flour 與粟粉的比例是 4:1
    譬如: 44克 plain flour 拌入 11克 粟粉,就得出 55克 cake flour.
    但實際上很難量出來,所以要整數化。
    應用在這食譜,就用40克 plain flour 加35克粟粉就可以了。

    2.對!"corn flour" 與 "corn starch" 不完全相同。但做這個芝士蛋糕可以互換的。我在澳洲這裏只有 corn flour 買,但 US 多用的是 corn starch. 沒法!

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  40. @Christine@Christine's Recipes
    Thanks Christine. I bought the low protein flour from Coles yesterday. It is of lighthouse brand (Cake, Biscuit and Pastry Plain Flour) costing 3.8AUD. I checked the protein level. It is much lower than plain flour. Do you buy it in Yuen's usually? I will try to find it next time or mix by myself. Thanks so much. 好想試下整呢個日式CHEESE CAKE呀.

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  41. @clala:
    Great, let me check it out at Coles.
    Btw, what is the weight of the packet you bought?
    I normally get cake flour from 頂好, cos I have a discount card.

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  42. Hi Christine,

    Just wonder if u have a chance to answer my question? Thanks.

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  43. @Domi
    @Domi:Just managed to measure the flour for you.
    1 tablespoon of cake flour is about 10 grams.
    55 grams = 5.5 tablespoons

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  44. @clala
    SORRY, 今日認真睇番係coles買番嚟的Low protein flour, 100g裡面有8.7g, 差少少添, 要唔要加番少少粟粉. 比例有冇得計?

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  45. 之前跟其他食譜造都不成功,這次終於成功了,謝謝。

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  46. Heide Chan:我已經跟足你嘅方法and 份量,焗咗個幾鐘,個心仍然很濕,點算?

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  47. @auntlinda:
    又會咁嘅!你個焗爐和蛋糕模是怎樣的?
    試試調高焗爐嘅溫度,用鋁箔紙蓋著焗,最後拿走鋁箔紙,讓表面上色~

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  48. Just finished mine at 7pm tonight and tried it after the 3 hours in fridge. It's ok but kind of soft & wet. It flatted to about 1.5" height.
    Is it corrected? If not then what is the problem?

    Thanks
    Helen from Tx, USA

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  49. @Helen from Tx
    It shouldn't be like that. Hmmm....The batter was not beaten or combined properly, I'm afraid.

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  50. Hi Christine,

    I made the 蛋白霜 first and then put it aside, when I mix it with the cheesy mixture, there are some liquid coming from the bottom of the 蛋白霜. Is it because I put it aside for way too long?

    And after baking for two hours, the bottom of the cake is still quite wet, and not seemed to be ready. Any idea whats wrong with this?

    Many thanks,
    T

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  51. @T:
    It's not good for the beaten egg whites setting aside too long. It should be used right away.
    And were your eggs chilled in fridge? The eggs should be at room temperature before beating, otherwise liquid would be formed at the bottom.

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  52. Hey Christine,

    I just made mine and it tasted subperb but a bit eggy... i have a feeling that I didnt fold it in well enough.. I used 700g egges. Should I go smaller? Thanks!! :)

    - G.

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  53. @G:
    700g eggs approximately are 12 large eggs. Did you double all other ingredients proportionally?
    If the amount of the batter is too large, it's quite hard to fold it well.

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  54. Hi Christine,
    I have tried 2 times so far, both weren't very successful, problem is simiar with other people's, bottom & middle not seems cooked throughly but the top is very done. If the size of oven can trigger the problem, next time I would try my smaller oven and cover with foil to see what happens. anyway, the cooked part is very good, that's why I'm keep trying.... Thanks Christine!

    Maggie from US TX.

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  55. Hi Christine,

    May i know what kind of milk you normally use to bake this cake?

    Is it Fresh milk? Low fat or full cream milk?

    Thanks :)

    Mandy

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  56. 親愛的基斯汀, 我跟您的食譜做了這度蛋糕, 超讚喲! 只是, 還沒掌握好蛋糕己熟的判斷, 焗了個半小時, 直到蛋糕變成笑口棗我才關火.
    可能因為焗的時間久了點, 覺得出爐時吃是最棒的, 水嫩水嫩的, 口感超讚. 冷凍了的蛋糕稍硬身了一點, 不及熱食的好.
    一定會再嘗試!! 謝謝您的無私分享.

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  57. Hi Christine,

    Wanna know what kind of milk normally used to bake this cake? fresh milk? low fat or full cream??

    I got a baking tray with a 1 inch smaller than yours, will the process be the same?

    Thanks.. :)

    Mandy

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  58. @vai ha ung
    喔,你喜歡吃熱的。不錯!
    你說得對啊,多些經驗掌握焗爐的溫度會大有進步的!
    祝成功!

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  59. @Mandy Khoo
    I used fresh full cream milk. But low fat milk will do.
    If your tray is big enough to hold the batter, it's fine. The cake won't rise too high.

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  60. 好開心呀!! 終於成功!! 好 soft 呀!! 不過cheese cake低比較濕, 是否正常?

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  61. @Jessica:
    Yay, 替你開心啊!
    這個芝士蛋糕含水量比較高。出爐後,就要脫模,否則底部會有倒汗水出現。

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  62. thank you very much!!

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  63. 請問塔塔粉在哪裡可以買到呢?

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  64. @jenny
    我在超市買塔塔粉(cream of tartar)的。放在烘培用品那個架上。
    相信烘培店也有出售。

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  65. Hi Christine:
    綜合以上意見(中間和底部不熟), 由於我的焗爐較細(21公升), 入爐便用鍚紙蓋住(是你之前指導我^^), 到最後5分鐘取走上色, 跟住開了下火再多焗10分鐘, 第一次已經很成功, 但檸檬蓉比較搶了芝士味, 所以之後再做了兩次用檸檬汁代替也非常好味, 我比較喜歡暖食, 多謝你。

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  66. Hi,

    为什么我的cream cheese 在溶化的过程时,会有粒粒呢?它不能完全溶化。。


    Eunice

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  67. @Eunice:
    不用害怕,那是未完全溶解的芝士小粒。你的忌廉芝士有沒有放回室溫呢?如果還未完全回溫,就會有這種情況。
    在此步,你只需要耐心拌勻,加少許熱會幫助,或用匙羹壓爛。或過篩,也會幫助變得滑滑的。這步驟很重要,否則做出來的蛋糕就不夠滑了。

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  68. 你好!我好喜欢看你的BLOG。想请没有低筋粉,,可用自发粉或wheat flour吗?谢谢

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  69. @Hoon
    這個日式芝士蛋糕,如果用自發粉或wheat flour不甚適合呢~

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  70. 你好!常留意你的食谱,这个日式芝士蛋糕我做第二次就成功了,非常好吃!

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  71. 基斯汀:

    我跟著你的食譜試做了,味道真的很正,同事們都說好吃,
    但我做出來的蛋糕,糕面塔得很利害,不知道甚麼原因,
    我已跟著你的做法,蛋糕焗好沒有即取出黎,
    而是打開小小空隙,靜待十分鐘才出爐,
    樣子真的不太好看,我在blog內已pose了相片出來,

    http://hk.myblog.yahoo.com/bonnie_7_21/article?new=1&mid=1407

    想請教你如何解決.thanks

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  72. @bonnie wong
    極可能是你的麵糊未穩定所致。
    蛋糕收缩的一般因由有很多,譬如蛋白霜未打至硬性發泡 stiff peaks, 或是拌蛋白霜時 fold-in 消了泡,以致內部沒足夠氣泡承托。在焗爐裏面焗的時候,蛋糕上升只是溫度高膨脹而已。如果麵糊做得好,溫度下降後,蛋糕仍不會嚴重收缩的。
    還有,不知道你有沒有在打發蛋白的時候加塔塔粉,塔塔粉有穩定打好的蛋白霜作用的。

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  73. 基斯汀:

    常常看你的食譜,受用了很多!先說聲非常非常感謝!
    這蛋糕我弄了三遍,頭兩次都很OK‥((我認為!))只是感覺比較濕,有看到上面的留言名回覆知道是這樣!
    但我剛剛也焗了,但很奇怪不知道為什麼切開後有兩層的質感?上面的是很鬆軟‥我想是成功的‥但下半層就比較實?吃實很想吃燉蛋一樣?為什麼會有此情況???
    焗爐會有影響嗎?上兩次我是把兩個分開來焗的,因為我的爐很小!這次貪快就一起焗....結果.....失落中!

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  74. hi Christine,

    I've tried bake this cake, it tasted good but i feel the cake if not "fluffy" enough, wonder is it because of the beating or folding egg white? appreciate your guidance! many thanks :)

    regards,
    Karen

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  75. Hi Christine,

    睇到你的recipe,我好想整呀,但我揾唔到一磚的 cream cheese,我可以用一tub的 soft cheese嗎?可以用其他芝士代替嗎?

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  76. @Jessica
    不同的 cheese,無論味道和質感都不同。
    通常超市都有 cream cheese 賣的。放在凍櫃,

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  77. Hi Christine,

    之前已有留言,不知道是否網絡問題沒有登出!
    我已做過幾次此蛋糕,但水準每次都不同!
    就說昨天弄的,蛋糕上半部是正常的鬆軟的,不知道為什麼下半部像燉蛋一樣實實的?
    是否關係的的焗爐?上次我是將份量減半而做一個,今次我是跟你的份量,但把兩個一起焗的,請指教!謝!

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  78. if i dont wan put it in fridge,is it ok?

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  79. 您好:
    請問一下喔,•檸檬皮蓉 & 塔塔粉是什麼?(麻煩喔)
    Nadia

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  80. Hi Christine,

    我剛剛跟你個食譜整呢個蛋糕, 焗到4x分鐘時, 個蛋糕面開始有d裂, 於是我將爐溫較至140度左右再焗多20分鐘至熟。但係出爐後發覺蛋糕面沒你的靚, 有很多細少的洞洞啊,請問知不知原因呢 ? 我影了幾張相放在綱上相簿裡, 麻煩你可否看一看究竟問題發生在那裡呢 ? thanks !!

    Angel

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  81. Hi Christine,

    我剛剛跟你個食譜整呢個蛋糕, 焗到4x分鐘時, 個蛋糕面開始有d裂, 於是我將爐溫較至140度左右再焗多20分鐘至熟。但係出爐後發覺蛋糕面沒你的靚, 有很多細少的洞洞啊,請問知不知原因呢 ? 我影了幾張相放在綱上相簿裡, 麻煩你可否看一看究竟問題發生在那裡呢 ? thanks !!

    http://www.skyalbum.com.hk/angelam718/3ed5a5a0a84341d09d6389e9d1b4ad66.YW5nZWxhbTcxOEB5YWhvby5jb20uaGs=

    Angel

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  82. @CM:
    不好意思,先前沒看到你這個留言。
    你是否用很熱的水放置蛋糕?如是,極有可能你的蛋糕上半部份未焗熟之前,已經被熱水“浸熟”了,所以上下兩層的質感不同。

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  83. hi Chirstine,

    我想请教一下,我照着你的方法做的确成功了,但是我的蛋糕却裂得很大,为什么呢?这个蛋糕能做成cupcake吗?因为我的焗炉不大,如果一次烘不完,可以把剩余的蛋糕糊先放进冰箱吗?这样蛋白会不会消泡了呢?不好意思我的问题太多了,谢谢。

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  84. @nadia
    檸檬皮蓉是磨出檸檬的黃色部份。塔塔粉是 cream of tartar. 在超市有得買。

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  85. @Angel
    每個焗爐的溫度和表現不同。要自己調較呢。
    表面有細少的洞洞,看來是麵糊消泡。可能蛋白霜未打到穩定之緣故。

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  86. @Mae
    這種芝士蛋糕很容易因溫度稍高就裂開。
    可以做 cupcakes.
    剩餘的蛋糕糊不能留,因會消泡。
    可自行按比例減量才做。

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  87. To solve the problem of sinking of the cake on cooling. Invert the cake pan after you take it out of the oven.

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  88. hihi!
    Christine 為什麼我的蛋糕焗了60分鐘.
    蛋糕的下半部都好像雞蛋..而上半部很好吃..為什麼??

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  89. @Cindy:
    你是否未把麵糊拌勻呢?或是用很燙的水去座焗盤?

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  90. Hi, Christine,

    Thank you very much for sharing these recipies.
    有些關於flour的問題想請教一下︰
    self-raising flour 自發粉
    cake flour 低筋粉
    all purpose flour
    中筋粉
    高筋粉
    有什麼分別及適合用於做那些菜式呢?

    Thanks so much~~
    Candice

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  91. Hi,
    In the ingredients, there has 6 yolks,which step that you put 6 yolks into?
    thanks.

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  92. @amy:
    Mentioned in step 2, the egg yolks are added into the cheese and butter mixture when cooled down.

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  93. @Candice:
    各種麵粉含蛋白質量不同。
    cake flour 低筋粉含蛋白質最低,適合做鬆軟的蛋糕。
    bread flour 高筋粉含蛋白質量最高,最好做吐司 toast 麵包。
    all purpose flour 中筋粉含蛋白質量介乎低筋粉和高筋粉之間,做普通蛋糕或餅乾等等也適合。

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  94. christine : 如果我用8寸圆形焗盤,分量系几多?或者你既分量系适合几多寸的圆形焗盤??多谢。。

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  95. super fine flour 是否同cake flour 低筋粉一样?

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  96. @Kenix:
    這食譜的份量可做一個8吋圓盤的蛋糕。不過,中間比較難熟,要用長些時間,所以我分開兩個做。
    怕難熟,也可把份量減半,用6吋圓焗盤。

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  97. @Kenix:
    你看看包裝上面的材料含量說明,如果所含的蛋白質8.5%或以下(即100克麵粉中含8.5克蛋白質或以下)的話,就屬於低筋粉 cake flour。因為各地的名稱會有不同。

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  98. 你好呀,christine
    我整左2次,都fail左,上面熟,下面勁濕,好似浸濕左既蛋糕咁,我知呢個cake係比較濕的,但我果個真係濕到以為浸過水,哈哈~ 我已經焗一個hr有多架啦,我用果d 焗爐係連埋爐頭果種..外國好多人用果d呢..係我焗得唔夠耐定過程中我有咩錯呢...do u hv any idea?? >.< thanks

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  99. 唔知係唔係同我用果隻cream cheese有關?我用philadelphia果盒,林bat bat架...唔同我係香港用一磚磚咁.....好煩惱呀~~

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  100. @Janice:
    cream cheese 可能太濕,增加了蛋糕的濕度。我用一磚磚的 cream cheese, 芝士味濃很多。

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  101. 哦..可能係wor..我係uk搵唔到一磚磚既..?等我再留意下先~~thanks so much!Im your big fan!! 加油煮多d野食同我地share =D

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  102. Hi Christine,
    I've made this cheesecake twice but the bottom part is very moist and the top part is nice and fluffy.
    I just wonder can I bake this cake without putting hot water underline of the cake tin?
    My oven is a normal standard UK household size. I’ve baked the cake more than 1 hr and when a skewer inserted into the centre of the cake comes out not clean at all. I also I do find that the cake raises and started to have some colour at the top part in the first 30 mins baking time. I then turn the oven heat down to continue to bake, but it still turn out the bottom part is still like soaky that kind of texture. I just wonder can I bake this cake in the middle shelf with foil cover the top of the cake instead of bottom shelf? I normally bake cakes (e.g. Victoria cake, coffee cake etc) in the middle shelf instead of bottom shelf, but I also understand that this cake texture is very soft and fluffy compare to those cakes I’ve baked before is different. Hope to hear from your response soon, as I really like this cake and I really want to make it successfully one day. Thanks very much for you in advance first. :)

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  103. Hi Christine,
    I've made this cake twice and the bottom part is still very moist and the top part is nice and fluffy.
    - I just wonder can bake it without putting a hot water under the cake tin?
    - can I bake it in the middle shelf with foil on the top of the cake instead of putting it in the bottom shelf?
    Hope to hear from you soon. Thank you very much for your help in advance. :)

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  104. @I:
    The warm water underneath is to keep the cheesecake moist and prevent it from cracking too easily. It would be too risky if you don't use the water bath while baking.
    Does your oven have a heater at the bottom? Mine has one heater at the bottom. I baked at the lowest rack because that's the place to prevent the cake from browning too early, because the baking time is quite long as far as you know.
    Pretty understand that every oven is very different. Feel free to test with a new method to suit your case.
    I might recommend that you might like to move your cheesecake to an upper rack, with a pan of warm water on another rack below it. That means you don't sit your cake pan in the water. See if it works better. Let me know how it goes.

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  105. Hi Christine,

    I had the same problem as the I that the bottom of the cake was a bit too moisture, I did exactly what you described as the receipe except I did not put it into fridge as I'm afraid the top part of the cake would be too dry.

    Can you help me please? Thank you.

    R

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  106. Hi Christine,
    如果想要cheese 味勁d, 個份量應如何調校呢?
    or 只是增加cream cheese 既份量就ok ?
    thanks.
    P.S

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  107. 你好, 我想問應該用哪一種牛油?
    Thanks!

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  108. Have tried it for my 1st time baking. half success coz 蛋白箱打不起,因掺杂了打散的蛋黄。then dunno what is lemon zest then replaced by lemon juice.
    But the result taste is not bad oso. thanks for sharing. will give it a try again till 100% success

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  109. 常常看你的食譜,先說聲非常非常感謝!请问有沒有日式朱古力芝士蛋糕的食譜?

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  110. @匿名
    多謝你的支持呀!
    沒有你找的食譜,不好意思。

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  111. @P.SZE
    用cream cheese stick 味道會好些。各個牌子的cream cheese 也會有分別的。

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  112. Christine 為什麼這個 Cheese 蛋糕 這麼難做.. 是不是因為我使用的cream cheese 不對? 我用的是cottage cheese (soft cheese).. 我知道做這個 Cheese 蛋糕 原本應該不需要超過一小時去焗,但無論我花了兩個半小時,它仍然只是半熟。蛋糕上半部分已經焗得非常乾和dark brown,但蛋糕下半部仍然是淺黃色,濕而不熟 ,還有麵糊黏著。之後我再烤焗這蛋糕多一個小時後, 然後把它放入雪櫃 中冷藏三小時,但蛋糕下半部看起來像一個橡Rubber (膠質地), 是因為它沒有完全煮熟的原因嗎?。好煩!

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  113. 你好

    请问 檸檬皮蓉和低筋粉 是什么啊

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  114. @匿名:
    檸檬皮蓉是磨出檸檬的黃色部份。
    低筋粉,即低筋麵粉, cake flour.

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  115. Hello Christine
    I am new to your blog and very proud of what you have done.
    To make it short, I had tried your cheese cake today, it turned out PERFECT! it only took a few minutes and they're all gone, Thank you!

    Have you make this cheese cake with other favour? such as Strawberry or other fruits,I have a fund raising dinner coming soon, they have request rhubarb for dessert, I want to make a rhubarb cheese cake, something new, I just wonder what's adjustment with the recipe, what's your thougt?
    agian , Thank you for sharing

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  116. @lotusmaggie:
    奇怪啊,照道理,焗了兩個半小時的話,甚麽也熟啊~我焗這個芝士蛋糕多次,都是一個小時左右就可以。

    你用甚麽蛋糕模?是否活動底的?如果是活動底的話,就要用鋁箔紙包好,以免水滲入蛋糕底部。

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  117. @Phil
    Oh, good ideas of incorporating other fruit taste in it. Unfortunately, I haven't experimented with rhubard to make cheesecake. Could be very delicious.
    Just a thought, simply cook the chopped rhubard in sugar with a bit of water until the rhubard falls apart. When it cools, serve your cheesecake with the rhubard mixture on top. Or make as fillings between slices of cheesecake.

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  118. Hello, Christine
    nice meeting you
    your site is one of the best I have found so far, keep up the good work!
    I did make the rhubard glaze to go with the cheese cake last time, I added a few strawberries into the glaze because the rhubard is kind of tart in taste,it goes good with the cheese cake.
    The tradition cheese cake can have many many flavours, I think this great Janpanese cheese cake can do the same also, I 'll try again sometimes next week , hopefully I 'll come up something.
    One more thing, just to share with other visitors, one of the problem they had the cheese cake is so wet, I think they 're putting too much of water in the bain-marie, all they need just enough of water to prevent the cake from cracking, just my thought!
    hopefully, I can come up with a rhubard cheese cake
    Thank you again

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  119. @Phil
    Can't wait to see your new creation. :)
    Thanks for your tip for my readers as well.

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  120. 谢谢你的食谱,我整得好好味哦。。。不过蛋糕的样子很难看。。。中间向下陷。。。为什么呢?我想改善。。。

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  121. @Nicole
    可能原因有多個: 蛋白打發不夠起,或者蛋白霜消泡了,或者拌麵糊出問題.....

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  122. Hi Christine,
    May I know when I can put the cake into fridge? Should let it totally cold down or not? Thank you very much!

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  123. @Liao
    Let it completely cool down, then chill it in fridge.

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  124. 還是不懂什麼是"檸檬皮蓉"? 要去那裡買?是檸檬的皮把它弄碎嗎?

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  125. @匿名:
    "檸檬皮蓉" 是檸檬的皮磨成蓉,只黃色部分,只是香,不會苦的。

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  126. Hello, Christine
    I made the rhubard cheese cake today, I added 120 ml.of rhubard glaze(no sugar added)into the batter, and cut down the milk to 200 ml.
    Guest what?
    The cheese cake's texture look like a banana cake, and it's a little wet than usual, but it just melted in the mouth and has a mild rhubard flavour, and everyone loves it!
    I 'll definitely make it agian to perfetion.
    again, really enjoy your recipes
    keep it up!

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  127. 你好....我做完一反轉就散左D吾得完整,請問點先無咁濕散?我用150度焗左60MINS同在盤加了水,不過味就好夠係濕D,
    THANKS!

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  128. @Yan:
    每個焗爐的設計和溫度都不同的。可以因應你的情況,酌量把烤焗的時間加長點,或轉移焗架的位置,看看會否改善。

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  129. Christine,

    但已經1 hr喇bor...如可加水焗係咪會好亁?anyway...thanks!

    yan

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  130. Dear Christine,
    你好,跟住你的recipe整出來的食物無九成都有七成似。但是呢個cheesecake 就搞佢唔點啦!
    焗咗2個幾鐘下半部係已經熟咗啦但係好似"發唔起"咁!乜原因呢?(雖然咁,我個女同老公都話好好味!哈哈)
    仲有一個問題就係,低筋粉和粟粉已經分三次篩入芝士混合物中但係都拌唔勻有粉粒,請問有無可以用什麼方法呢?

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  131. @yan
    加水焗(座浴法)是幫助蛋糕不太乾。

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  132. @Cherry
    如果蛋白霜打得太硬,就會很難拌勻麵粉的。要打到剛剛好,就可以了。
    這個芝士蛋糕不會很發起的,會膨起一些而已。但你說底部的問題,會否座水太熱,引致底部先熟,或根本未熟,發唔起呢?

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  133. Hi

    I tried your recipe yesterday, the cake tasted great however my cake did expand quite a lot while baking, almost double the size of the cake case but then it shrinked to just about the size of the tin...what do you think was the problem?

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  134. @Phoebe:
    The heat was too high.
    When it comes to baking this cheesecake, we have to control the heat, not too high, just hot enough to get the cheesecake cooked, because we don't want it puffed up too high, otherwise it will shrink back.

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  135. 早安~刚刚做了这款蛋糕 ^^蓬蓬的很漂亮!拿出来后发现底部2CM湿湿的不是很熟。于是把蛋糕倒反再烘,结果整个陷下来,为什么会酱呢?

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  136. @leng
    如還是濕濕的,蛋糕沒熟透。蛋糕裏面的組織沒穩固,所以下陷。
    下次如果蛋糕沒熟,要放回焗爐中再焗的話,不用反轉,再焗多一些時間便可。如蛋糕面太上色,就用鋁箔紙蓋輕輕蓋著。待裏面的麵糊全熟。

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  137. 不放塔塔粉可以吗?或者改放盐....?

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  138. @leng:
    不放塔塔粉, 不能用鹽代替,可改用2茶匙檸檬汁。

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  139. 我已是用普通水焗,上面十分好,但底部2cm都似燉蛋?
    睇到之前你其他留言話可能麵糊做得唔好?
    已拌勻,點為之做得唔好呢?
    請問如唔想咁濕係咪可以唔落水焗呢?
    已失敗太多次...嗚嗚嗚!

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  140. @cm
    加一盤水浸著蛋糕模來焗,這是水浴法,目的是幫助芝士蛋糕保持濕潤,蛋糕面不容易裂開。

    由於每個焗爐表現不同。可能你的焗爐底部的發熱線設計,或溫度控制程序不同。提議可把那盤水放置另一架上,蛋糕則放在上面另一層焗架。即是不浸著糕模。一來可保持焗爐的濕度,二來,讓蛋糕底比較容易焗熟。但你要留意著蛋糕可能很快上色,有需要時用鋁箔紙輕輕蓋著繼續焗。試試如何。

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  141. 我想問,因為我的焗爐是微波爐焗爐兩用,一打開門爐就自動停止,怎樣可以代替打開門這個動作?!?謝謝你!!

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  142. @puito:
    打開焗爐的門目的不是繼續焗蛋糕,而是讓蛋糕慢慢降低溫度,不致於容易收縮。因此你的微波焗爐是沒問題的。

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  143. Hi Christine, I just tried your recipe but not really successfuly. I had a similar problem as others, the very bottom part of my cake seems not well baked even after 80mins baking.
    I put the hot water tray on the lower rack and with cake mould in the upper rack to keep them separately (as I'm afraid the hot water will cook the cake before baking as one of the cases above), do you think it can be the reason?
    If I put the cake mould into water tray directly next time, how hot the water should be? just after boiled or just warm? And how depth should the water be?
    Thanks very much for your advice.

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  144. 用了8寸的四方盘,有影响?

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  145. @Irenelim
    焗盤的形狀應該沒影響的。夠盛載麵糊便可。

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  146. @Joe

    I guess so, the very hot water/boiling water will cook the bottom of the cake for sure.

    I used luke warm water when baking this cheesecake. Fill the tray with half full warm water and just enough to substain until finish baking, because you don't want to open the oven door to refill the water if it dries up.
    The main purpose of water bath method is to keep the oven moist. It doesn't matter how much you put in.

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  147. Hi 基絲汀,

    我想問6隻蛋白大約係幾多克??? 因為我想用支裝蛋白..但係又唔知6隻蛋白有幾多...

    麻煩晒!!!

    Cathy

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  148. Hi 基絲汀,

    多謝你的食譜...我成功地做了這個日式芝士蛋糕,真的好開心,雖然蛋糕脫模後被移動時有一個稍微裂開及另一個頂部被我的手掌黏去一少部份,但是仍不能破壞蛋糕的味道... 好好味呀 ^^

    想問一問...這個蛋糕是否脫模後就不能移動,如要移動有何方法,因為蛋糕實在太軟棉棉啦... ^^ 可以分享下嗎?

    謝謝你基絲汀 ^^

    Cathy

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  149. Hi 基絲汀,

    我剛做了這個日式芝士蛋糕,好開心因為成功了,但最可惜的是這個好軟綿既蛋糕,不小心的我在脫模後移動了它......破壞了它的美味賣相...不過味道真係好好,好cheese呀 ^^
    謝謝你的食譜!!!

    Cathy

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  150. @cathy
    剛剛焗好的芝士蛋糕是很軟稔,但冷藏後,就會硬身許多。
    我通常用較大張的baking paper 鋪底,有部份的 baking paper 懸掛在焗盤邊外,(參看上面的圖片)。脫模時就拿起焗盤外邊的 baking paper, 完全不用接觸蛋糕的。非常容易脫模。

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  151. Christina 我想問呢低筋面粉喺Woolworths 度買嘅英文名係咩呀 ?! 我搵吾到Cake Flour 嘅 ?! )_(

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  152. @happy_koey
    我喺唐人鋪買 cake flour, 即低筋粉。 Woolworths 沒有 cake flour.

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  153. Hi Christine, finally I tried your cheesecake recipe yesterday.... It's superb..... My kids love it very much! Thank you very much for your recipe! :-)

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  154. @匿名
    So happy for you too! Congrats on your great success.

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  155. 基絲汀,你呢個芝士旦糕實在係太難了...今次已經係第三次試,但都係失敗.第一次用圓模,模跟水分開放,第二次用長方模浸係水入面焗都係唔成功,兩次底部都係未熟,加上我無放baking paper,只係塗左牛由,所以脫模就爛左啦...今次決定用錫紙蓋面150度焗耐D,焗左快兩個鐘,內面都係未熟,會跟焗爐或材料有關嗎?我的焗爐只係頂部在發熱,但都應該不至於焗咁長時間都未熟?!或是跟cheese有關呢,因為搵唔係cream cheese bar,三次都係用Kraft的Philadelphia soft cheese,係一盒的...還是應該去買baking paper才焗呢?謝謝你的意見..

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  156. @Joe:
    哦,原來你的焗爐底部沒發熱線,只上面發熱。
    那麽,如果你再有勇氣試多一次的話。提議 water bath的水不浸著焗盤,見芝士蛋糕上色了,才輕輕蓋上鋁箔紙,小心勿黏著表面。
    換用 cream cheese bar, 看看如何。

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  157. @Joe
    噢,差點忘記。要鋪 baking paper, 如我的圖片所示,可容易脫模。

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  158. 多謝你的意見啊,應該焗爐是最大的關鍵,我會試多一次o家,請等我好消息吧!

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  159. 你好,所有份量跟足,只係焗我咗130c-1.5hr, 完成,而我無用水浸方法,只係放咗碗水一齊焗。效果好好無太濕或太乾問題,只係旦糕面有烈開(已經用錫紙蓋面)。

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  160. 你好,我想問一下如果我用ALL-PURPOSE加栗粉,照你的比例,應該是60g的all purpose和15g的corn starch,對嗎?因為原本的是50g的cake flour加20g的corn starch,4:1 後的份量是60:15,請問對嗎?謝謝。

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  161. I am really really sorry... I posted 2 comments already, and this is the third one.

    Because I just measured my 焗盤.
    one of of them is 9.5吋,another one is 12x4.5x3吋,我應該焗多長時間呢?

    "置入另一個大焗盤。倒進半滿的熱水,小心放入焗爐中最低的爐架上" -->不太懂你的意思,可以解釋一下嗎?謝謝。

    Read more: http://www.christinesrecipes.com/2011/02/japanese-cheesecake.html#ixzz1UgQq3KXX

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  162. @Joyce:
    看來你的焗爐比較小一些的 model.
    建議你可放一兩杯水在焗爐底層,然後放進麵糊去焗蛋糕。
    焗的溫度和時間,可先跟食譜的提議,然後觀察著,如見太快上色的話,就調低溫度,或蓋上鋁箔紙。焗至蛋糕熟透。

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  163. 我昨天試做了日式芝士蛋糕但我沒有拌入檸檬汁, 但為什麼有酸味? Thanks!

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  164. @匿名:
    食譜中的材料:塔塔粉是含些微酸性的粉末。而忌廉芝士方面,則味道甜帶些微酸性,不同品牌的酸度可能不同。

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  165. Well noted and many many thanks your quickly replie!!!!!! you're so good!

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  166. Dear, Christine,

    为什么我的蛋糕做好了会有粒粒呢?


    Emily。

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  167. Hi Christine, i did a try last night, and the cake looks really nice and tasty! The only thing is the cake seems a bit too wet. what are the possible reasons for this??

    let you take a look at my "masterpiece", hahaha

    https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/319141_10150380329088804_756633803_9743179_7724784_n.jpg (this is a link copy from fb, virus free!)

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  168. @Florence Tabo:
    Your cheesecake looks very smooth. Nice try.
    How big is your oven capcity? What kind of oven you're using?

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  169. @Emily:
    大有可能是你的麵糊未拌好。可能是麵粉,蛋白霜或是芝士。

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  170. Hello! 請問你用什麼品牌忌廉芝士? any best choice? thanks!

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  171. @Christine@Christine's Recipes

    Hi Christine,

    Happy to see your reply. My oven is a model like this: http://www.fortress.com.hk/fortress/jsp/sys/Sf_render.jsp?hf_s_id=FT11&hf_srv_id=Pv_fpdt_dtl&hf_rand=1580978466&hs_from_srv_id=Pv_fpdt_list&hs_srch_keywd=&hs_pdt_id=ADGIEO1252W

    Not a big one... does it matter?

    Florence ^^

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  172. @Florence Tabo:
    Oh, if the capacity of your oven is this small, don't put too much water in the pan for water bath, otherwise too much moist will take up the room in the oven. That impacts much on the cheesecake.
    You might try to put a small cup of warm water underneath and see how it goes next time.

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  173. @ Christine

    No wonder... -_-

    I also think I put too much water in the oven... next time let me follow your method instead.

    BTW, I really wanna buy a big oven, but just no space in my kitchen.

    Thanks again for your great recipe. Really appreciate every piece of them!

    Florence ^^

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  174. @匿名;
    用 cream cheese stick 比較好。
    我從 Aldi 買的,價錢便宜呢。不記得什麼牌子了。頗滿意它的味道。

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  175. 不好意思何解我做出來的蛋糕會沈底呢??

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  176. Hi,

    I am live in HK, may I know where can I buy cream of tartar? And what is this? Is it for cake only? Tks.

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  177. @匿名:
    I think you can get some from the large supermarkets, like Citysuper or 西田, or any bakery stores.
    It's a kind of acid powder, to help stabalize the beaten egg whites.

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  178. Hi Christine!
    我有些問題...
    如果我用分離模, 但水跟模不接觸, 那可不可以不鋪錫紙?
    還有, 有什麼方法可以令蛋糕中間快點熟?每次中間都好難熟, 上一次更是不熟...
    Thanks!
    Ripple

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  179. @梨蒲:
    如果水盤跟蛋糕模分開兩層架放,可以不用錫紙包裹模底的。不過你要肯定所用的蛋糕模不會漏出麵糊。

    用較小的糕模,中間就比較容易熟。所以我用兩個較小的長形糕模而不是用一個大圓形糕模。
    用更小的,焗的時間就更短,中間又容易熟。又或者,放置的麵糊不太厚,也比較容易熟。

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  180. is it ok if i use self raising flour to replace cake flour?

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  181. @summertime:
    The texture won't be as soft as those made by cake flour though.

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  182. hello Christine, i manage to bake it using plain flour :P
    but the texture a bit too wet..is it because i am using plain flour?

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  183. @summertime:
    If using plain flour, the texture of cheesecake wouldn't be as soft as those used cake flour. It shouldn't be wet at all.
    Guess that your cake might haven't been cooked through, so it's a bit wet.

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  184. 謝謝你呀CHRISTINE, 我跟你的食譜做過蒸蛋糕, 雪芳蛋糕, 今次終於試了CHEESE CAKE, 都好成功呢! 你的食諎很易明白,新手如我都好易跟. 因為小女子家中沒有OVEN (香港地方有限) 所以用了傳統電飯煲代替但效果都令人很滿意呢! 但CHRISTINE 不知你可不可以研發一個芝士味雪芳蛋糕給我們參考呢? 我想會很好味的.

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  185. @匿名:
    你好叻呀!用電飯煲做芝士蛋糕。我都想學吓。Email 話我知點做吖~

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  186. Chirstine,想请问要怎样才可以使蛋糕比较滑?

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  187. @匿名
    你是問這個食譜還是一般蛋糕而言?
    基本上,蛋糕用低筋麵粉做的質感已經很幼滑的了。
    其次是令蛋糕發起的原素,譬如蛋白霜或 baking powder 等,拌勻的手法適當,麵糊調得好,蛋糕就會滑滑呢。

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  188. 想問問牛油下一半or1/4可以嗎?

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  189. Hi Christine,
    Basic on health, Can I use not much butter in the cake?

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  190. @三色貓
    You might reduce the quantity of butter, depends on how much you want to reduce, and the texture would change. Test and try out the optimal quantity you like then.

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  191. 你好,我想请问一下什么是檸檬皮蓉?若不放,可以吗?可以麻烦你告诉我吗??谢谢。。。

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  192. @匿名
    檸檬皮蓉 = 把檸檬的黃色部分磨成細蓉。是天然的檸檬香味。註:不要白色部分,因為會有苦味。
    若不喜歡,也可以不加的。

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