京都宇治抹茶生乳酪蛋糕的做法
发布时间:2019-03-10 18:51:57
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蛋糕模铺底部模纸,吉利丁粉倒入45ml水中15~20分钟备用,饼干底用奶油微波融化,消化饼用杆面棍压成碎末,水50ml倒入抹茶粉中拌匀备用
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压碎的消化饼和溶化的奶油拌匀后倒入模型中仔细压平压紧后放入冰箱冷藏.
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用大一点的锅子煮一些热水约七十五度熄火(差不多小泡泡冒出来时) 再将吉利丁粉隔水让它彻底溶解.(溶解前会看的到颗粒状,溶解后会完全成透明状 )
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准备一盆热水,再将一个干净的盆子放在上面,这叫隔水加热.
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将奶酪倒入盆子中用电动搅拌器打发成乳霜状后将酸奶倒入仔细打发拌匀
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砂糖也倒入仔细打发拌匀.
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再将鲜奶油和溶化后的吉利丁也倒入仔细拌匀
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另外准备一个小盆子将拌匀的乳酪挖出约1/3大匙和混合好的绿茶仔细拌匀
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.再将饼干底拿出,将绿茶乳酪和乳酪倒入饼干底中(一大匙乳酪,再一大匙绿茶乳酪交错放入即可)最后再用筷子转个几圈后放入冷藏库一晚到完全固定为止.
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脱模时用热毛巾围在模型外围数秒,下面用个瓶子(比底模还小的)顶着,即可顺利脱模 .吉利丁粉溶解的温度在60-80度,超过80度后将会产生臭味,且破坏凝结度.