日式轻乳酪蛋糕食谱|舒芙蕾芝士蛋糕|松软摇晃| Japanese Light Cheesecake Recipe|Souffle Cheesecake|Soft Fluffy Jiggly

#日式轻乳酪蛋糕 #舒芙蕾芝士蛋糕 #松软摇晃 #JapaneseLightCheesecake #SouffleCheesecake #SoftFluffyJiggly *每个烤箱火力不同，请根据自家烤箱调内部温度（用烤箱温度计测量准确）。 *Every oven heat force is different, please follow own oven to adjust internal temperature (use oven thermometer to check accurately) ♦巴斯克焦香芝士蛋糕|顺滑柔软，溶在嘴里Basque Burnt Cheesecake Recipe|Super Soft and Smooth, melt in your mouth:    • [ENGSUB] 巴斯克焦香芝士蛋糕|顺滑柔软，溶在嘴里Basque Burnt C...   ♦芝士蛋糕食谱Cheesecake Playlist:　    • Cheesecake   ♦ Facebook Page:   / iwen777   ♦ Instagram ID: iwen777 ♦烤箱Oven: Electrolux 72L Built in Oven https://s.lazada.com.my/s.TrZm6?cc 好好享受，与我分享你作品的照片在我的Facebook Page上哦。 :-) Enjoy and share photos of your creation with me on my Facebook Page. 　 今天来做网红很久的日式轻乳酪蛋糕，也称舒芙蕾芝士蛋糕。这食谱奶油芝士和水份含量比一般高，所以要烤至顶部不开裂圆鼓鼓，上色到位，完全熟透的话，烤箱温度和时间要掌控的准确哦。由于我家烤箱无法分开设定上下火温度，为了这个影片，我总共做了8粒以上蛋糕，终于找到适合的温度了。充满了泪水和考验。哈哈。轻乳酪蛋糕烤时膨胀很高稍微超越模具一点，所以边沿稍裂还算正常（看到著名Uncle Rikuro’s Cheesecake店里卖的也是如此），放凉冷却就会关闭看不清了。食谱用的烤箱火力大小，模具尺寸，垫不垫烤纸，水浴法水量，面糊深度，鸡蛋大小，翻拌手法也会影响成品。所以要跟准每个步骤不可省略哦。 蛋糕放温脱模后，整体垂直，不收腰，不塌陷，顶部圆鼓鼓。温时切开最美，内部结构绵密顺滑，轻盈松软还会摇晃，看起来很像古早味蛋糕。放进冰箱隔夜再吃，口感会更加绵密湿润，芝士奶香味更丰富哦。 收藏方式：收在密封容器放普通冰箱3-4天，冰库可存留一个月左右，要吃前解冻，即可保持原本柔软度。 Today, made all time popular Japanese Light Cheesecake, also known as Soufflé Cheesecake. The cream cheese and moisture content in this recipe is higher than usual, so to bake until dome top but not cracked, golden brown color, fully cooked, the oven temperature and baking time must be controlled accurately. Since my oven cannot set the upper and lower heat temperature separately, for this video, I made a total of 8 cakes and above, finally found the right temperature. Full of tears and trials. Haha. The light cheesecake rise very high and slightly exceeds cake tin when baked, so it’s normal for the edges to be slightly cracked (saw the famous Uncle Rikuro’s Cheesecake in store are such as well), and seam will close disappear once cooled. The oven heat force, mould size, baking paper, amount of water in water bath, cake batter depth, egg size, and mixing technique will also affect the end result. Therefore, each step must be followed accurately and don’t omit. Unmould the cake when warm to touch, the whole cake is vertical, without waist or collapse, round dome top. The slices are the most beautiful when cut warm, the internal structure is neat, smooth, light fluffy and jiggly, which looks like castella cake. Chill in fridge overnight and eat, the texture will be more dense and moist, with richer cheese and milk flavor. Storage Method: Store in airtight container chill in normal fridge for 3-4 days, or freezer storage for about one month. Thaw before eating to maintain the original softness. ♦食谱 =6’英寸圆模具= (水浴法：9英寸圆模具，架子，3厘米高热水) 180克 奶油芝士 30克 无盐牛油 100克 牛奶 54克 蛋黄 2.5克 香草精 2克 盐 20克 低筋面粉 10克 玉米淀粉 107克 蛋白 2克 塔塔粉 65克 细纱糖 (分3次加入) (上下火，不开旋风，最底层烤) (预热烤箱 200C: 18分钟 (内部温度190C), 转蛋糕模具， 降低 160C: 12分钟， 降低 110C: 60-70分钟) =总共烤时间：90-100分钟= ♦Recipe=6’inch Round Cake Tin= (Water bath：9’inch Round cake tin, rack, 3cm depth hot water) 180g Cream Cheese 30g Unsalted Butter 100g Milk 54g Egg Yolks 2.5g Vanilla Extract 2g Salt 20g Cake Flour/Low Protein Flour 10g Cornstarch 107g Egg Whites 2g Cream of Tartar 65g Caster Sugar (add in 3 portions) (Top Bottom Heat, No Fan Force, Bottom Rack) (Preheated Oven 200C: 18minutes (internal temp.: 190C), Rotate cake tin, Turn down 160C: 12minutes, Turn down 110C: 60-70minutes) =Total baking time: 90-100minutes= ♦ MUSIC Artist: Spazz Cardigan Title: Lucid_Dreamer Artist: Wayne Jones Title: First Love