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原料
乳酪: 130g, 酸奶: 130g, 牛奶: 170g, 黃油: 60g, 白砂糖: 30g, 蛋黃: 4個, 澱粉: 10g, 吉士粉: 10g, 低筋麵粉: 50g, 蛋清: 4個, 檸檬汁: 10ml, 白砂糖: 90g, 香橙果醬: 40g, 水: 30g
步驟
1將乳酪、120g牛奶、酸奶、30g糖放在一個碗里,隔水加熱至乳酪完全融化;
2融化後加入黃油,繼續加熱至黃油融化;
3再拿一個碗,放入50g牛奶和4個蛋黃;
4攪拌均勻;
5將所有粉類混合均勻,篩入蛋黃糊中,攪拌至看不到粉即可;(吉士粉沒有也沒關係,用同樣分量的澱粉代替就行了)
6將融化的乳酪糊緩緩倒入蛋黃糊,邊倒邊快速攪拌以防溫度太高將蛋黃燙熟;
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7將拌好的乳酪蛋黃糊放在一邊待用,準備打蛋白;
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8在蛋白中加入檸檬汁;
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9打至起粗泡後,加入一半的糖;
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10打至開始變順滑時加入剩下的糖;
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11繼續打至濕性發泡;
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12先將三分之一的蛋白加入乳酪蛋白糊中;
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13用翻拌的手法拌勻;
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14加入剩下的蛋白;
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15繼續翻拌均勻,蛋糕糊就完成了;
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16將模具周圍抹油,底部墊油紙;(這一步要提前準備好,蛋糕糊放太久會消泡)
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17烤箱預熱到180度,水浴烤盤內加入足量的清水,以防中途加水使蛋糕消泡;將蛋糕放進去烤20分鐘,待表面上色後溫度轉至140度繼續烤1小時;
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18將果醬和清水加入碗中,微波爐加熱30秒;
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19攪拌均勻;
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20將果肉過濾掉,自製的鏡面果膠就做好了;
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21出爐後脫模刷上鏡面果膠就完成了,放冰箱裡冷藏四個小時味道更好喔~
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