Black Beauty Cheese Cake
Ingredients:
Middle layer Cream cheese batter
190g Cream cheese (soften at room temperature)
40g castor sugar
45g Egg White
12g Whipping Cream (I used UHT whipping cream)
2g Kaluah Coffee wine (can replace by vanilla extract)
Steps:
1. Beat cream cheese and sugar till fluffy.
2. Add in egg whites by 2 additions, then add in whipping cream and wine/vanilla extract, beat till well combined. set aside.
The upper and lower layers of the Chiffon cake Ingredients
(** below is 1 layer's ingredients, X2 for upper and lower layers**)
(p/s: I am lazy to make 2 separate batters, I did it in 1 shoot. I poured half batter to bake 15 mins and the remaining batter i put in the fridge to slower down the bubbles deflation)
(p/s: I am lazy to make 2 separate batters, I did it in 1 shoot. I poured half batter to bake 15 mins and the remaining batter i put in the fridge to slower down the bubbles deflation)
Egg yolk batter:
3 eggs
10 grams of fine sugar
1/8 tsp Salt
25g Vegetable oil
25g Fresh milk
12.5g unsweetened cocoa powder
35g Low protein flour
Meringue:
3 egg whites
30g castor sugar
1/4 tsp vinegar (i added this to stabilize the egg white)
Steps:
1. Line baking paper to a 8" or 9" square pan, sieve flour and set aside and preheat oven at 155 ° C
(170' C / 140' C if your oven can be set upper heat and lower heat)
2. Heat oil till hot which can see lines appeared, remove from fire, pour in cocoa powder, stir and mix well. (this step is to enhance the chocolate fragrance)
3. Egg yolk + sugar + salt, mix well, then add in the step 2 (cocoa butter) and mix well, add in milk and mix well, and finally add the sieved low-protein flour gently, mix well and set put aside
4. Use a large clean bowl, making sure there’s no water or oil in it. Beat the egg whites with an electric mixer until bubbles form. Add in lemon juice. After mixing well, add sugar in two batches and beat well between additions. Continue to beat until medium stiff peaks form.
5. Spoon out 1/3 of the beaten egg whites and fold into the egg yolk batter. Lightly fold in the rest of the beaten egg whites with a egg whisker (result is better than using spatula), until just combined.
6. First, pour the first layer, smooth surface with a scraper, tap the pan on the table twice to remove big bubbles, send to the preheated oven and bake for 15mins.
7. Take out the pan, pour cream cheese batter, spread evenly by a scraper. Then pour the second layer of batter, smooth surface with a scraper, (optional: to reserve some cream cheese batter, put in a piping bag, cut a hole and squeeze out lines and pattern on the surface)
8. Bake at upper 170 ° C / lower 100 ° C for 40 minutes (I use 137 ° C), touch the cake surface dry and bouncing, or test with a skewer inserted and get out clean.
（食譜原之：琳達公主）
黑美人乳酪蛋糕（22*22*6公分）
中層奶油乳酪材料：
奶油乳酪190克（我買一盒有226克，因為不想剩一點點，所以全梭了）
細砂糖40克（我用50克）
蛋白45克
動物性鮮奶油12克
卡魯哇咖啡酒2克（家裡只有RUM酒，我就用RUM代替）
做法：
1. 奶油乳酪放室溫軟化，加入細砂糖打發
2. 分兩次加入蛋白打勻，加入鮮奶油和酒再打勻，備用
上下層的戚風蛋糕材料（**這是一層的分量，上下兩層要乘以2哦**）
蛋黃糊材料：
蛋黃3顆
細砂糖15克
鹽0.8克
植物油25克
牛奶25克
無糖可可粉12.5克
低筋麵粉35克
蛋白霜材料：
蛋白3顆
細砂糖30克
我用白米醋1/4茶匙
做法：
1. 低筋麵粉過篩，烤箱預熱上火170°C/下火140°C（我的狗大呆美式烤箱只有下火，我用155°C=315°3F）
2. 植物油加熱到出現油紋後加入無糖可可粉拌勻（我上次看到陳明理老師的影片說這樣做可以讓可可的味道更香濃，也比較容易拌勻）
3. 蛋黃+細砂糖+鹽攪拌均勻，加入步驟1的可可油拌勻，加入牛奶拌勻，最後加入過篩的低筋麵粉輕輕拌勻就好，放旁邊備用
4. 蛋白+塔塔粉打出大泡後，分三次加入細砂糖打到細緻可以拉出彎鉤，最後用最低速打30秒，停機後我習慣會用打蛋器再繞幾圈，這樣蛋白霜會比較柔軟細緻
5. 先挖1/3的蛋白霜與蛋黃糊混合後再倒入蛋白霜裏面，用矽膠刮刀拌勻
6. 先倒第一層，表面用刮板刮平，摔兩下除掉大氣泡，170°C/下火140°C烤15分鐘（我用155°C）
7. 拿出來，倒入奶油乳酪餡，用刮刀刮平，再倒入第二層的麵糊，一樣用刮刀刮平，摔兩下
黑美人乳酪糕 6
8. 以170°C/下火100°C再烤40分鐘（我用137°C），摸摸蛋糕表面乾爽有彈性，用牙籤插入拿出沒沾黏就好了
香蘭乳酪蛋糕
上下層的戚風蛋糕材料
（**這是一層的分量，上下兩層要乘以2哦**）
蛋黃糊材料：
蛋黃3顆
細砂糖15克
鹽0.8克
植物油25克
香蘭葉汁25克
玉米粉12.5克
低筋麵粉35克
蛋白霜材料：
蛋白3顆
細砂糖30克
備註：做法和黑美人一樣，但不需要步驟2。
Pandan Cheese Layer Cake
The upper and lower layers of the Chiffon cake Ingredients
(** below is 1 layer's ingredients, X2 for upper and lower layers**)
(p/s: I am lazy to make 2 separate batters, I did it in 1 shoot. I poured half batter to bake 15 mins and the remaining batter i put in the fridge to slower down the bubbles deflation)
Egg yolk batter:
3 eggs
10 grams of fine sugar
1/8 tsp Salt
25g Vegetable oil
25g Blended Pandan Juice (Extract)
12.5g corn flour
35g Low protein flour
Meringue:
3 egg whites
30g castor sugar
1/4 tsp vinegar (i added this to stabilize the egg white)
All steps are same except step 2 to be omitted.
