『草莓芝士蛋糕』| "Strawberry Cheesecake"

『草莓芝士蛋糕』
材料:

草莓戚風: 雞蛋3顆、玉米油 33g、牛奶 35g、低筋麵粉40g、草莓粉 15g、檸檬汁、糖 45g。

草莓芝士: 奶油奶酪 200g、糖 40g、雞蛋1顆、香草精1g、檸檬汁5g、淡奶油 50g、低筋麵粉 5g、草莓粉 10g。

芝士慕斯: 馬斯卡彭150g、糖 30g、吉利丁片 3g、牛奶20g、淡奶油150g。

做法:
1.蛋清蛋黃分離，蛋清冷凍 10 分鐘。
2.玉米油、牛奶充分乳化均勻，篩入粉類混合後加入蛋黃Z字攪勻。
3.蛋清與檸檬汁打勻，糖分3次加入打至硬性發泡。
4.蛋白霜與蛋黃糊混合均勻烤箱 130度烤 50分鐘轉150度烤15分鐘，烤好倒扣放涼。
5.奶油奶酪室溫軟化，依次加入其他草莓芝士的材料然後篩入粉類混合均勻。
6.草莓戚風分割一片打底，倒入草莓芝士糊烤箱預熱 150度烤25分鐘，烤好後徹底放涼。
7.馬斯卡彭室溫軟化，加糖混合均勻，吉利丁片冷水泡軟牛奶加熱一下融化吉利於片篩混合均勻勻。
8.淡奶油打至酸奶狀與芝士混合均勻。
9.放涼的蛋糕上舖一層草莓，倒入芝士糊冷藏4小時即可。



"Strawberry Cheesecake"
Material:

Strawberry Chiffon: 3 eggs, 33g corn oil, 35g milk, 40g low-gluten flour, 15g strawberry powder, lemon juice, 45g sugar.

Strawberry cheese: 200g cream cheese, 40g sugar, 1 egg, 1g vanilla extract, 5g lemon juice, 50g light cream, 5g low-gluten flour, 10g strawberry powder.

Cheese mousse: 150g mascarpone, 30g sugar, 3g gelatine, 20g milk, 150g whipping cream.

practice:
1. Separate the egg whites from the yolks, and freeze the egg whites for 10 minutes.
2. Corn oil and milk are fully emulsified evenly, sifted into powder and mixed, then add egg yolk and stir well.
3. Beat egg white and lemon juice well, add sugar in 3 times and beat until stiff foam.
4. Mix meringue and egg yolk paste evenly. Bake in the oven at 130°C for 50 minutes, then turn to 150°C for 15 minutes. After baking, turn it upside down and let it cool.
5. Soften the cream cheese at room temperature, add other strawberry cheese ingredients in turn, then sieve into the powder and mix well.
6. Divide the strawberry chiffon into one slice, pour the strawberry cheese paste into the oven and bake in a preheated oven at 150 degrees for 25 minutes. After baking, let it cool completely.
7. Soften the mascarpone at room temperature, add sugar and mix well, soak the gelatine slices in cold water and soften the milk, heat it to melt the Geely slices, sieve and mix well.
8. Beat the whipped cream until it is like yogurt and mix it with cheese evenly.
9. Spread a layer of strawberries on the cooled cake, pour in the cheese paste and refrigerate for 4 hours.