Hojicha Basque Cheesecake 焙茶巴斯克乳酪蛋糕｜綿密軟心、無麵粉配方！ скачать в хорошем качестве

Hojicha Basque Cheesecake 焙茶巴斯克乳酪蛋糕｜綿密軟心、無麵粉配方！

我一直都想找機會做一個焙茶口味的甜點給自己過過癮，很高興我烤了一顆胖嘟嘟的焙茶巴斯克，切出來每片都是厚厚又綿密，一次吃這樣一片會飽！中心還是軟軟的感覺，口感濃郁滑順，很滿足！ . I've always wanted to make a hojicha-flavored dessert just to treat myself, and I'm so glad I finally did! I baked a chubby hojicha Basque cheesecake, and every slice turned out thick and fluffy. Just one piece is super filling! The center is still soft and creamy, with a rich and smooth texture—so satisfying! 🍰✨ . 食材 Ingredients▼ . 奶油乳酪 400 g cream cheese, 400 g 砂糖 105 g sugar, 105 g 全蛋 2 顆 egg, 2 蛋黃 3 顆 egg yolk, 3 鮮奶油 230 g heavy cream, 230 g 焙茶粉 25 g hojicha powder, 25 g 熱水 80 g hot water, 80 g . ■中文完整圖文食譜： https://bit.ly/42Zl3tT . 步驟 Instructions▼ . ●Making the Batter 1. Sieve the hojicha powder. 2. Pour in hot water. 3. Mix well. 4. In a mixing bowl, add softened cream cheese and sugar. 5. Beat the cream cheese and sugar with an electric mixer until smooth and well combined. 6. Add egg yolks. 7. Mix well with a whisk. 8. Crack an egg into the mixing bowl. 9. Mix well. 10. Add another egg. 11. Mix well . 12. Add the hojicha mixture. 13. Mix well. 14. Strain the batter. ●Preheating the Oven to 450℉/230℃ 15. Slightly dampen and crumple up the baking paper. 16. Line the baking mold with the baking paper. 17. Pour the batter. 18. Transfer to the preheated oven. 19. Bake at 450℉/230℃ for 30 min. ◆30 min. later◆ 20. The center of the cheesecake slightly wobbly. 21. Let the cheesecake cool. 22. Cover and refrigerate for 4 hours or overnight. ◆The Next Day◆ 23. Remove the lid and unmold the cheesecake. 24. Enjoy! . ◆Instagram：xinxin_cuisine — 心心現居美國灣區，過著蓬鬆且任性的生活，興趣是為平凡的生活瑣事穿金戴銀，用想像力幫自己打造華麗的生活體驗。 ◆圖文食譜、料理隨筆與生活日常 https://bit.ly/3bgCRER ◆Instagram：xinxin_cuisine https://bit.ly/3kPY4dI ◆FB粉絲專頁：心心 Xinxin https://bit.ly/3HCSlBF ◆任何交流歡迎來信 [email protected]