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Tuesday, November 30, 2010

都是蛋白惹的祸。。。








前一次做乳酪蛋糕是去年的事了。。。记得那次做得不那么成功。。。
味道腻腻的,鱼胶粉也没完全融化。。

这次打算做烘烤轻乳酪蛋糕,希望可以重振对乳酪蛋糕的恐惧感, 谁知又失败了。。。




原本,一层可达到的厚度,要三层才能。所以,都是蛋白惹的祸。。。蛋白不该预先打,结果变得太硬,蛋糕不能发。蛋糕的味道没有乳酪味,鸡蛋味太重,糖也放太少,像鸡蛋糕多一点。。

这个食谱,需要改良。。

我还是不能打破遇乳酪蛋糕必失败的魔奏。。

做乳酪蛋糕,有那么难吗?

4 comments:

  1. egg white must be beaten last, just before mix into the cheese batter, else it will become watery.

    *** important tips: egg white cannot be over beaten.
    else it cannot mix well with the batter and result as air bubble in between.

    Keep learning is the process of baking and making cake :), that is also the fun part though... ^^

    Keep it up!

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  2. thanks for ur advise...yalo at least after i tried it, i will be more alert and experience next time. The second trial is better, though from the same batter, at least the top part didn't get burnt and taste smoother..hehe...

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  3. That cake! hahahaha. when will I have another cake again?? hahaha

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    Replies
    1. coincidentally today (15-Oct) i made a cheesecake again..kakaka...this time is successdul one..yummy yummy..

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