關於 greek yogurt蛋糕食譜 ，我們在網路上蒐集到這些相關的討論、資訊與評價

食譜來源
https://mr-cheesecake.com/blogs/journal/no19

👩‍🍳 本集食譜👨‍🍳

22cm長方形模具
忌廉芝士 200g Cream Cheese
砂糖 100g Sugar
酸忌廉 180g Sour Cream
希臘乳酪 50g Greek Yogurt
蛋黃 2 Egg Yolks
檸檬汁 9g Lemon Juice
粟粉 20g Corn Starch
淡忌廉(鮮奶油) 100g Whipping Cream
雲呢拿 ½pc Vanilla
零陵香豆 ½pc Tonka Beans
白朱古力 50g White Chocolate

#mrcheesecake #廚師機 #芝士蛋糕 #食譜 #煮食
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《馬田帶你解構甜點：從入門到進階，一本學會職人級烘焙技法》
牛旨商店有售:
http://meatnpot.com

食譜:
http://dimcookguide.com/mr-cheesecake/
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朱古力杯子蛋糕食譜喺呢度呀！詳細做法寫咗喺圖片入面，無Greek yogurt 就用普通原味乳酪(最好預先畢多少少放一陣等佢出少少水，倒走啲水再磅所需份量等佢杰身啲)，無vanilla bean paste可用純雲尼拿香油代替，焗到有小山丘唔夠平坦下次可以試下調低爐温10C，牛油同粉打得唔夠碎就用手指捽下或用刮刀切下佢(牛油粒太大舊cupcake底會滲油架)，用手提打蛋器
最好用超大嘅鋼盤以免牛油同粉飛哂出嚟，想個個大小相同就買個彈弓手柄雪糕畢，啱啱好一平匙一個蛋糕份量㗎。

以上就係最多人問嘅問題同我嘅貼士，我一次過講哂喇！仲有咩問就集中喺度問啦，等睇嘅答嘅都方便啲！未整快啲買料整啦，我呢兩日整咗四打喇～

朱古力食譜(三) -- 簡易朱古力杯子蛋糕
Chocolate recipes (3) -- Easy Chocolate Cupcakes)

快～靚～正～這是我至愛的朱古力杯子蛋糕! 用此配方已經有一段時間了, 到目前為止我仍未找到比它更好的食譜呢! 它令我着迷是因為：

1. 它的朱古力味超濃郁(朱古力粉佔粉類三分一)

2. 做法簡單快捷, 牛油直接從雪櫃取出使用不用置室温放軟, 用大機(stand mixer)的話, 蛋糕糊可在五分鐘內做妥, 而且只用清洗一個大鋼盆(懶人福音～)!

3. 小蛋糕質地鬆軟無比, 减糖配方不會太甜, 與減糖瑞士蛋白奶油霜是絕配! 當然不加任何霜飾也很美味

4. 小蛋糕以水份較少的希臘乳酪為材料. 所以蛋糕糊很杰, 分配入紙模時蛋糕糊絶少滴在桌上, 减少了清潔工作

5. 配方混合使用低筋及中筋麵粉, 因此小蛋糕結構夠紮實可承托(大量的)霜飾重量, 但質地仍然是鬆軟的

This is my favourite chocolate cupcake recipe. I still haven’t found any other recipe better than this yet. I love these babies because of the following:

1. They are so chocolatey (one third of the flour component comes from cocoa powder)

2. They are super fast and easy to make. You simply use cold butter taken right out from the fridge. The preparation time is less than 5 minutes with a stand mixer. And most of all, there is only one dirty mixing bowl to clean up!

3. These cupcakes are crumbly and fluffy without being overly sweet. They pair up nicely with my silky Swiss meringue buttercream which is made with reduced amount of sugar as well. Of course you can enjoy them without any frosting.

4 The cake batter is thick as Greek yogurt is used, meaning absolutely no drippy mess when you transfer the batter into the cupcake liners.

5. The recipe calls for a combination of all-purpose and cake flours. As a result, the cupcakes will be sturdy enough to withstand the weight of the frosting (even a generous amount) but yet retain a super fluffy texture.

傳統蛋糕的做法(creaming method)是先將軟化牛油加糖打至鬆化, 再將蛋逐顆加入攪拌, 最後才將粉類及奶類隔着分次加入攪拌. 此配方做法有點特别, 用的是two-stage mixing method (或reverse creaming method). 意思是先將牛油與所有乾性材料拌匀, 然後才將其他濕性材料一次性加入拌勻. 當麵粉被牛油包裹着時, 就不會因過度攪拌而出筋, 因此蛋糕質地會變得很鬆軟. 蛋糕在焗的過程中沒有像傳統方法一樣有牛油加糖打發後做成的氣泡協助膨脹上升, 所以蛋糕會較平坦, 不會有小山丘的形狀出現, 有利於擠上各種霜飾. 倘若同一個配方以不同做法去做的話, 無論在成品的高度、蛋糕結構及口感上均有分别. 未試過用two-stage mixing method做蛋糕的話, 可以用自己常用的蛋糕配方改一改次序來做一個對比. 或許你會像我一樣愛上這個方便快捷的方法!

Cakes are traditionally made with the creaming method. You beat softened butter and sugar until pale and fluffy, incorporate the eggs one at a time, then add in flour and milk alternatively and mix until just combined. With this method you are sacrificing some tenderness because of the mixing. The cupcakes I share with you today are made a bit differently, namely with the two-stage mixing or the reverse creaming method. Dry ingredients are first combined with fats and later followed by the incorporation of liquid ingredients. When the flour is coated by fats (butter in this case), the formation of gluten is inhibited. The result is a tender cake with a velvety crumb. Cakes made this way also rise with a flatter dome and not as high as one made with the creaming method, in which the rise is created by the tiny air bubbles created during the creaming process. With the same recipe, you will get different results in terms of height, texture and mouthfeel. If you never heard of this mixing method, try one with a cake recipe you have baked before. Compare the results and see which method you prefer.

簡易朱古力杯子蛋糕 (可做12個小蛋糕或36個迷你小蛋糕)
Easy Chocolate Cupcakes (makes 12 regular or 36 mini cupcakes )

材料 Ingredients
中筋麵粉 All purpose flour 60g
低筋麵粉 Cake flour 30g
無糖可可粉 Unsweetened cocoa powder 50g
泡打粉 Baking powder 3/4 tsp
蘇打粉 Baking soda 1/2 tsp
鹽 Salt 1/4 tsp
砂糖 Granulated sugar 120g
凍牛油, 切小丁 Butter, cold, cut in cubes 114g (1 stick)
大蛋 Eggs, large 2
原味希臘乳酪 Plain Greek yogurt 120g
Vanilla bean paste 1 tsp

詳細圖解做法請進入圖片
Please click into each picture for detailed instructions

減糖版瑞士蛋白奶油霜食譜可參考這裏:
Recipe for Swiss meringue buttercream (made with reduced amount of sugar) can be found here:
https://www.facebook.com/ECBakes/posts/746045415452025

備註
1. 可用純雲尼拿油或雲尼拿籽取替vanilla bean paste
2. 可用普通乳酪取替希臘乳酪. 但普通乳酪水份較多, 蛋糕糊會較稀
3. 這是减糖配方, 嗜甜的可增加糖量
4. 食譜參考並改良自 Baking a moment simply perfect chocolate cupcakes

Notes
1. Vanilla bean paste may be replaced with vanilla bean or pure vanilla extract.
2. Greek yogurt may be replaced with regular yogurt. Regular yogurt is more watery so batter will not be as thick.
3. I have tweaked the original recipe a bit and reduced the sugar amount. You may add more sugar if you prefer a sweeter taste.
4. This recipe is adapted from simply perfect chocolate cupcakes by Baking a moment (http://bakingamoment.com/simply-perfect-chocolate-cupcakes/)

食譜來源
https://mr-cheesecake.com/blogs/journal/no19

?‍? 本集食譜?‍?

22cm長方形模具
忌廉芝士 200g Cream Cheese
砂糖 100g Sugar
酸忌廉 180g Sour Cream
希臘乳酪 50g Greek Yogurt
蛋黃 2 Egg Yolks
檸檬汁 9g Lemon Juice
粟粉 20g Corn Starch
淡忌廉(鮮奶油) 100g Whipping Cream
雲呢拿 ½pc Vanilla
零陵香豆 ½pc Tonka Beans
白朱古力 50g White Chocolate
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?更多影片?：
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https://youtu.be/raD1f4r8JWo
【人間淨土】海防道熟食中心！秘製豬扒？邊度秘睇過
https://youtu.be/3WzR4zye45w
【實測】最常用廚具？家用洗碗機！！到底好唔好用？
https://youtu.be/TL42MvAaweo
【貴到核爆】豪華！宅男玩具開箱～ 8月9月經費洗晒！
https://youtu.be/JOcf3Vlio3U
【全紀錄】隔離營有咩食？每日生活點過？ [Eng Sub]
https://youtu.be/n-ASXUgfOFI
---------------------------------------------------------
《馬田帶你解構甜點：從入門到進階，一本學會職人級烘焙技法》
牛旨商店有售:
http://meatnpot.com

食譜:
http://dimcookguide.com/mr-cheesecake/
Facebook:
https://goo.gl/Fo5hMy
Instagram:
https://goo.gl/4mbHfZ
Youtube channel:
點COOKGUIDE: https://goo.gl/ktnACG
搞神馬: https://goo.gl/MxB7FX

贊助 (加入會員)
https://www.youtube.com/channel/UCXnWjmQ8BDE0sDIeZLK5yJg/join

本片關鍵字:
#mrcheesecake #廚師機 #芝士蛋糕 #食譜 #煮食 #旅遊 #vlog

Mr. Cheesecake【日本東京No.1起司蛋糕名店】軟心綿滑起司蛋糕。米其林主廚夢幻食譜無私大公開！ | 俏媽咪潔思米

✏詳細配方 http://yummymum.tw/mr-cheesecake/
模具尺寸 20X10X6cm (mold size)

東京第一的起司蛋糕名店Mr. Cheesecake，創辦人田村浩司，
公開了店內知名起司蛋糕家庭版的食譜配方分享~

冰鎮後的軟心綿滑的起司蛋糕，真的非常特別好吃!!!
好像冰冰綿綿的軟滑冰淇淋，
裡頭還有著些許甘甜的巧克力風味蘊藏著~
除了味蕾感到滿足與美味阿!好像也出發走了一趟日本了!!

我做的版本有稍微修改了原版食譜的幾個配方
*糖分原本100g，減為60g~
*香草豆莢以及零陵香豆我都沒有，使用香草精5mL去替換~

[材料]
奶油乳酪200g
砂糖 60g
希臘優格 (Greek yogurt)50 g
酸奶油 (sour cream) 180 g
雞蛋 2個
玉米粉 20 g
檸檬汁 9g
動物性鮮奶油100 g
白巧克力 50 g
香草精 5ml

以180度上下火烘烤25分鐘，
再降溫至150度繼續烘烤20分鐘。

[修改原食譜]
糖份原為100g，修改後60g。
原本有香草莢1/4條，修改後香草精5ml。
原本有零陵香豆1/2 個，修改後省略。

❤.YUMMMY EVERY DAY!〰︎💌・🌷・🍒・
嗨~大家好，我是潔思米，三個寶貝的全職媽咪，喜愛料理、烘焙。
定期在這裡分享我喜愛的甜點烘焙和料理做法~
喜歡一起手做的朋友~歡迎訂閱我的youtube頻道!

Youtube訂閱，記得開啟小鈴鐺🛎新影片更新會馬上通知喔！
🎥 http://bit.ly/2vXUwiZ

如果想要看詳細圖文、配方食譜，也歡迎到我的部落格喔!
✏ http://yummymum.tw/

#芝士蛋糕
#cheesecake

日本Mr. Cheesecake的創辦人田村浩司，
無私地公開了自家品牌的人氣芝士蛋糕食譜，
讓大家在家也能吃到美味蛋糕。
試了做真的超好食！

Mr. CHEESECAKE 的公開食譜如下：

https://mr-cheesecake.com/blogs/journal/no19

材料（磅蛋糕22cm模具）：
忌廉芝士cream cheese：200g
砂糖sugar：100g
酸忌廉sour cream：180g
希臘乳酪greek yogurt：50g
淡忌廉whipping cream：100g
全蛋egg：2隻
粟粉corn starch：20g
檸檬汁lemon juice：9g
白朱古力white chocolate：50g（切粗粒）
零陵香豆tonka beans：1/2個（磨碎）
雲呢嗱條vanilla pod：1/4條（取籽）

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