三色乳酪蛋糕+抹茶大理石乳酪蛋糕
本帖最后由 wakaka 于 2011-5-4 19:42 编辑两种不同口味乳酪糊，可以稍微用多一些，1/4有点少了，原味乳酪稍微多了些，下次做可以均分3种乳酪糊。 由于没有用少许淀粉作为稳定剂，所以在接口处有点开裂。
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#Marzipan Biscuit Crust:
200 g All-purpose flour
40 g Roasted okara, ground
100 g Marzipan paste
1 Egg
1 package / 8 g Vanilla sugar
100 g Butter
#Cheese Filling:
500 g Cream cheese
125 g 3.5% Yogurt
120 g Sugar
3 Eggs
1/2 tsp Vanilla extract
200 ml Heavy cream
30 g Milk chocolate
15 g Matcha tea powder
4 tbsp Hot water
#杏仁饼干底：
160克 低粉
40克 烘干豆渣，磨粉
100克 杏仁糖糕
1 Egg
1包/8克 香草糖
100克 牛油
#乳酪馅：
500克 奶油乳酪
125 克 3.5%酸奶
120克 细砂糖
3个 鸡蛋
1/2小勺 香草精
200毫升 鲜奶油
30克 牛奶巧克力
15克 抹茶粉
4大勺 热水
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1. Combine together all the ingredients for the crust. Chill for 30 minutes. Take out the dough from the fridge and press into the bottom and sides of a 26-cm springform pan lined with baking paper. Return it to the fridge and let rest for another 30 minutes.
所有材料混合揉成团状，用保鲜膜包好放到冰箱冷藏30分钟。26厘米圆烤模铺上烤纸，取出面团后将其均匀按压在烤模底和周圈。放回冰箱松弛30分钟。
2. Combine together matcha tea powder and hot water in a bowl. Melt chocolate over a hot-water bath. Preheat the oven to 175C/350F.
抹茶粉用热水调匀备用。座热水融化巧克力。烤箱预热到175C/350F。
3. Place cream cheese, yogurt, and two thirds of sugar in a bowl set over a hot water bath. Stir until sugar dissolved and all the ingredients are well-blended. Add in egg yolks, vanilla extract and heavy cream. Mix well. Whip the egg whites and the rest of sugar until soft peak forms. Fold into the cheese mixture. Combine one fourth of the plain cheese mixture with melted chocolate, and another one fourth with matcha.. So now you have 2 portions of plain cheese mixture, one chocolate-flavoured cheese, and one matcha-flavoured cheese mixture.
乳酪，酸奶，以及2/3的砂糖座热水打匀。加入蛋黄，香草精以及鲜奶油拌匀。蛋白和其余的砂糖打至湿性发泡后拌入乳酪蛋黄混合物。取1/4原味乳酪糊和牛奶巧克力混合成为巧克力乳酪糊。1/4和抹茶液混合成为抹茶乳酪糊。现在有2份原味乳酪糊，巧克力和抹茶乳酪糊各一份。
4. Pour plain, chocolate and matcha cheese batters alternatively over the center of the biscuit crust in the pan. With a tip of toothipick you slide across the surface to create stripes or swirl the whole mixture with a table knife until it resembles a marbled effect.
取出饼干底，将原味，抹茶和巧克力乳酪糊交替往饼干中心倒。然后用牙签轻轻在表面上划出条纹状抑或用餐刀将其划成彩石状。
5. Pour the cake pan on a large baking tray and pour some hot tap water to half way up the outside of the tin to form a bain-marie. Bake for 40 minutes. Turn the oven down to 150C and bake for a further 30 minutes. Turn the oven off and leave the cake in for 30 minutes. Remove the cake from the oven and cool completely. Chill the cake overnight.
蛋糕盘放在稍大的烤盘上，注入热水至蛋糕模一半高。放入烤箱隔水蒸烤40分钟。温度调低至150C/300F继续蒸烤30分钟。关闭电源让蛋糕继续留在烤箱里30分钟。取出蛋糕晾凉后隔夜冷藏。
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Matcha, which contains significant amounts of amino acids,is powdered green tea. Since antioxidant polyphenols ( the antioxidant effects of polyphenols appear to be greater than vitamin C) have been discovered in green tea, people start getting a bit way too much crazy for its health benefits.....
Take a note that any possible benefits of green tea are negated if it's taken with milk as calcium neutralize antioxidants.So now you get the idea....those matcha smoothie, ice cream, cakes...ect.etct.... they might taste good, but may not as healthful as you think...
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1 layer 9-10-inch Sponge cake
600 g Philadelaphia
120 g White sugar
3 tbsp Cornstarch
3 Eggs
200 ml Whipping cream
15-20 g Matcha powder
4 tbsp Hot water
1片 9-10寸 清蛋糕
600克 费城奶油乳酪
120克 细砂糖
3大勺 玉米淀粉
3个 鸡蛋
200毫升 鲜奶油
15-20克 抹茶粉
4大勺 热水
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1. Line a 9 to 10-inch springform with baking paper. Place the cake layer onto the bottom. Sift matcha tea powder into a bowl. Pour in hot water and blend together. Preheat the oven to 175C/350F.
9-10寸的脱底圆模铺上烤纸后，铺入蛋糕片。抹茶粉过筛碗里，加入热水调匀备用。烤箱预热到175C/350F。
2. Cream together Philadelphia cheese and sugar with electric mixer until blended. Sift in the cornstarch and then stir in eggs, one by one, mix until well-blended. Strain the whole mass through a sieve into a clean bowl. Combine the prepared matcha with 1/3 of the plain cheese mixture.
用搅拌器将奶油乳酪和砂糖打匀后，筛入玉米淀粉。然后将鸡蛋逐个加入拌匀成为乳酪面糊。网筛将面糊过滤到另外一个干净的盆里。取1/3和抹茶液混合成为绿茶乳酪面糊。
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3. Drop two batters alternately into the center of the prepared mould, gently strike the surface with a toothpick for marbled effect. Bake in the preheated oven in bain-marie for about 30 minutes, then decrease temperature to 160C/320F and continue to bake for 25-35 minutes. Remove from oven and cool completely on a rack. Chill for at least 4 hours before serving.
用将两种面糊交替倒入饼干底中心，用牙签在表面划出纹理。入预热烤箱水浴烘焙30分钟后，调低烤箱温度至160C/320F继续烘焙25-35分钟。取出蛋糕置于架上，凉透后放入冰箱冷藏4小时后才切食。
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http://i2.tinypic.com/54d1f77.jpg 天哪，怎么能做的那么好看:o 超级漂亮$送花$ $送花$ $支持$ :o :o :o
我的天，太漂亮了！！！ :) :mad: :mad: :mad: :mad: 简直太漂亮了.$m13$ :mad: :mad: :mad: 那么好看 抹茶粉好贵的说 :( 太漂亮啦..... $怒吼$ $怒吼$ $怒吼$