Search
#牛油、#混合牛油、#人造黄油 🧈你知多少？
#如何挑选好的牛油？
黄油和牛油是烘焙中经常用到的材料，而我们却经常把它们给弄混淆了，常以为牛油就是黄油，或者牛油就是奶油，现在就来了解分别吧！
===========================
想看更多素食资讯， 赶快like我们的page吧！
Like: 走，吃素去
#走吃素去 #素健康 #牛油黄油
#vegetarian #素食 #烹饪 #烘焙
#牛油、#混合牛油、#人造黄油 🧈你知多少？
#如何挑选好的牛油？
黄油和牛油是烘焙中经常用到的材料，而我们却经常把它们给弄混淆了，常以为牛油就是黄油，或者牛油就是奶油，现在就来了解分别吧！
===========================
想看更多素食资讯， 赶快like我们的page吧！
Like: 走，吃素去
#走吃素去 #素健康 #牛油黄油
#vegetarian #素食 #烹饪 #烘焙
經常收到留言問可否用魚膠粉代替魚膠片
可以的話怎樣用
這次我便用了魚膠粉做了免焗檸檬芝士蛋糕
在之前的頻道有做過一次用的是魚膠片
大家可以選擇自己喜歡的做法
►魚膠片版本:
https://www.youtube.com/watch?v=Q9rgzsI2a1Q
►魚膠粉版本:
https://youtu.be/0xX17lx0m-o
其他材料都維持不變
只是用同一份量的魚膠粉代替魚膠片
因為魚膠粉需要使用液體去開勻
所以要從食譜中的液體份量扣起部分用作開魚膠粉
例如： 在食譜中要用90ml 牛奶及7克魚膠粉
便要從90ml牛奶中取出50ml
用作開溶魚膠粉
其餘的40ml可以按照食譜加入
希望大家對魚膠粉的用法更加了解!
***
免焗檸檬芝士蛋糕 ♥ 簡短版本+文字食譜 ↓↓
►完整版本 For detailed recipe, please check out:
https://youtu.be/0xX17lx0m-o
►►免費訂閱 Subscribe: http://www.youtube.com/channel/UCHZIq93KbM96dU_j07bcGuw?sub_confirmation=1
[食譜] 免焗檸檬芝士蛋糕 No-Bake lemon Cheesecake
Makes one 6-inch cake
份量: 一個6吋蛋糕
▶️材料:
牛油(黄油) 30克
消化餅乾 5塊 (63克)
忌廉芝士(奶油奶酪)(室溫)180克
糖 60克
牛奶 40毫升
檸檬 1 個
- 檸檬汁 20毫升 (4茶匙)
- 檸檬皮碎１茶匙(2克)
牛奶 50毫升 (用作溶解魚膠粉)
魚膠粉(吉利丁粉) 7克
淡忌廉(鮮奶油) 150毫升
▶️餅底:
1)熱水坐溶牛油
2)消化餅乾壓碎至細沙
3)加入牛油溶液, 拌勻, 鋪於模具底部, 用小匙壓平
4)放入冰箱冷藏至少30分鐘 (不是放冰的那格)
▶️芝士蛋糕:
1)淡忌廉打發至挺身, 放入冰箱冷藏備用 (不是放冰的那格)
2)打發忌廉芝士至軟身
3)加入糖,打發至糖溶化及蛋糕糊順滑
4)加入40ml牛奶, 拌勻至混合
5) 加入檸檬汁及檸檬皮碎, 拌勻至混合
6) 魚膠粉加入50ml牛奶浸軟, 等5分鐘
7) 熱水坐溶的牛奶魚膠粉溶液
8)加入少許芝士蛋糕糊進魚膠溶液中, 攪拌均勻
9) 魚膠溶液倒進蛋糕糊 , 攪拌均勻
10) 把冷藏打發好的淡忌廉拿出來
11) 分3次加入淡忌廉在忌廉芝士蛋糕糊中, 攪拌均勻
12)用切伴手法攪拌均勻
13) 放入冰箱冷藏至少3小時或過夜
14) 取出慕斯, 用熱毛巾在蛋糕模圍一陣, 脫模
▶️Ingredients:
Butter 30g
Digestive Biscuits 5 pieces (63克g)
Cream Cheese (at room temp) 180g
Sugar 60g
Milk 40ml
1 Lemon:
-Lemon Juice 20ml (4 tsp)
-Lemon zest 1 tsp (2g)
Milk 50ml (to dissolve gelatin powder)
Gelatin Powder 7g
Whipping Cream 150ml
▶️Crust:
1) Melt 30g butter over double-boiler
2) Crush the digestive biscuits into fine sand
3) Add melted butter into the crushed biscuit, mix well, evenly spread in the mold then flatten with spoon
4) Refrigerate the crust for at least 30 minutes (not freezer!)
▶️Cheesecake:
1) Beat whipping cream until stiff, refrigerate until needed
2) Beat cream cheese until it is smooth
3) Add in sugar, continue to beat until sugar is dissolved and the mixture is smooth
4) Add in 40ml milk, mix slowly until combined
5) Add in lemon zest and lemon juice, mix until combined
6) Soak gelatin powder with 50ml of milk, wait for 5 minutes to let it bloom
7) Melt gelatin-milk mixture over double boiler
8) Add a bit of batter into the melted gelatin, mix until combined
9) Pour melted gelatin into the rest of the batter
10)Take out the whipped cream from the fridge
11) Add whipped cream into the cream cheese batter in 3 times,
12) Using the cut and fold method, mix until combined
13) Refrigerate for at least 3 hours or overnight
14) Take out, wrap around the cake ring with a hot towel and slowly remove the mold
Enjoy!
#stayhomeandmakedesserts
Instagram: missevasweets
Hello my fellow bakers, it has been a while since I uploaded a video! I filmed this video in July after I visited an u-pick strawberry farm. The cake just got extra delicious using fresh and self-picked strawberries ! I didn’t get to edit the video until now. I hope you all enjoy watching the video.
Stay safe and healthy! Thank you for watching!
Please give it a try and share with your family and friends.
♥ Subscribe, like, comment and share ♥
Subscribe: http://www.youtube.com/channel/UCHZIq93KbM96dU_j07bcGuw?sub_confirmation=1
Instagram:
https://www.instagram.com/missevasweets/
Facebook:
https://www.facebook.com/missevasweets/
↓ Very easy No-bake Strawberry Yogurt Mousse recipe ↓
Mold size: one 6-inch cake ring
►Ingredients:
Crust:
Unsalted Butter 30g
Digestive Biscuits 63g
Strawberry jam :
Strawberries 350g
Sugar 90g
Lemon juice 5ml
Strawberry jelly:
Strawberry jam 150g
Milk 30 ml
Gelatin powder 2g (Gelatin sheet 1 piece)
Strawberry Yogurt Mousse:
Whipping cream 250g
Sugar 25g
Strawberry jam 125g
Yogurt 188g
Gelatin sheets 12g / Gelatin powder 12g (6 pieces)
Strawberry jam (75g) for dipping
►免焗草莓乳酪慕絲蛋糕
份量: 一個6吋蛋糕
材料:
餅底:
無鹽牛油(黄油) 30克
消化餅乾 5塊 (63克)
草莓醬:
草莓350克
糖 90 克
檸檬汁 5毫升
草莓啫喱:
草莓醬150克
牛奶 30毫升
魚膠粉 2克 / 魚膠片 ( 1長片）
草莓乳酪慕絲:
淡忌廉 250克
糖 25克
草莓醬 125 克
乳酪 188 克
魚膠片 12 克 (6長片） / 魚膠粉 12克
草莓醬用作淋面 (約75克）
♦ Feel free to add subtitles for my videos if you would like to share to people who don't know the languages. Your effort will be appreciated :)
Thanks in advance! Use this link to add subtitles: http://www.youtube.com/timedtext_cs_panel?c=UCHZIq93KbM96dU_j07bcGuw&tab=2
▲Unauthorized theft of the videos or secondary editing and re-upload of the videos is prohibited.
#strawberrymousse
This is definitely one of my most favourite no-bake desserts. The mangoes are now in season so they are perfect for mango cheesecake!
I am using Mexican Ataulfo Mangoes. Feel free to use the best types of mangoes that you could find at where you live. The more golden yellow/orangish the mangoes, the better looking the cake will be!
If you are using gelatin powder, there is brief instruction @8:18 in the video as to how to use it instead of gelatin sheets.
Thank you for watching and I hope you enjoy the video☺
Please give it a try and share with your family and friends.
♥ Subscribe, like, comment and share ♥
Subscribe: http://www.youtube.com/channel/UCHZIq93KbM96dU_j07bcGuw?sub_confirmation=1
Instagram:
https://www.instagram.com/missevasweets/
Facebook:
https://www.facebook.com/missevasweets/
↓ Very easy and delicious No-Bake Mango Cheesecake recipe ↓
Mold size: makes one 6-inch cake
►Ingredients:
Crust:
Unsalted Butter 30g
Digestive Biscuits 63g
Cheesecake:
Cream Cheese (at room temp) 180g
Sugar 50g
Milk 30ml Mango Puree 180g (for cheesecake)
Gelatin Sheets (3.5 pieces) 7g
Whipping Cream 150ml
Mango Slices 125g (for cheesecake)
Mango Jelly top and Decoration:
Mango Puree 120g (for Mango Jelly)
Milk 30ml (can be replaced with water)
Gelatin Sheets (2 pieces) 4g
Mango pieces (diced, for decoration) 60g
免焗芒果芝士蛋糕
份量: 一個6吋蛋糕
►材料:
餅底:
無鹽牛油(黄油) 30克
消化餅乾 63克
芝士蛋糕:
忌廉芝士(奶油奶酪)(室溫)180克
糖 50克
牛奶 30毫升
芒果泥 180克 (加入芝士蛋糕中）
魚膠片(吉利丁) 3.5片 (7克)
淡忌廉(鮮奶油) 150毫升
芒果片 125克 （加入芝士蛋糕中）
芒果啫喱面及裝飾:
芒果泥 120克 （用作芒果啫喱面）
牛奶 30毫升 (可用水代替)
魚膠片(吉利丁) 2片 (4克)
芒果丁 60克 （用作裝飾）
♦ Feel free to add subtitles for my videos if you would like to share to people who don't know the languages. Your effort will be appreciated :)
Thanks in advance! Use this link to add subtitles: http://www.youtube.com/timedtext_cs_panel?c=UCHZIq93KbM96dU_j07bcGuw&tab=2
▲Unauthorized theft of the videos or secondary editing and re-upload of the videos is prohibited.
#mangocheesecake #nobake #nobakemangocheesecake
►訂閱鄭刺https://reurl.cc/EKbOdg
此配方是使用 missevabakes 頻道的配方下去微調的
想看專業的可以去他那邊看唷
我只是初學者第一次做（不喜勿噴）
是我自己改成用吉利丁粉
結果變成負面教材？
但口味一樣好吃
只是下次我還是跟著專業的好好做
不要自己亂亂搞了
吉利丁粉真的蠻臭的可以加檸檬汁稀釋味道
免焗檸檬芝士蛋糕 Blueberry Cheesecake
6吋蛋糕 Makes one 6-inch cake
材料 Ingredients:
牛油(黄油)：30g
消化餅乾 ：5塊
Cream Cheese（奶油奶酪）： 180g
糖： 60g
牛奶 ： 90ml
檸檬 ：2 個 擠成檸檬汁 (我個人口味偏酸)
檸檬皮碎：2克
吉利丁粉：8克
Whipping Cream(鮮奶油) 150ml
►追蹤Facebook：https://www.facebook.com/thorn0802/
►追蹤 Instagram：https://www.instagram.com/ava.0802/
►合作邀約歡迎寄到： ava080249@gmail.com
