抹茶日式起司蛋糕的食譜 (ASMR)｜Japanese Matcha Cotton Cheesecake Recipe｜乳酪蛋糕 芝士蛋糕｜ToriTori Cooking

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抹茶日式起司蛋糕 Japanese Matcha Cotton Cheesecake
材料 Ingredients
140g 奶油乳酪 Cream Cheese
4 個雞蛋 Eggs
80g 細砂糖 Granulated Sugar
35g 無鹽奶油 Unsalted Butter
56g 全脂奶 Whole Milk
35g 低筋麵粉 Cake Flour
5g 玉米粉 Corn Starch
7g 抹茶粉 Matcha Powder
1g 鹽 Salt
1. 預先將低筋麵粉、玉米粉和抹茶粉混合均勻
2. 將奶油乳酪隔著80°C的熱水攪拌，使它軟化
3. 然後加入40g細砂糖，攪拌混合
4. 分2-3次加入蛋黃，每次都要攪拌均勻
5. 在另一個容器中加入無鹽奶油和全脂奶。然後可隔著熱水座溶/微波30秒融化。攪拌一下確認已完全融化（注意加熱後溫度不要超過60°C）。加入蛋黃糊中，攪拌混合
6. 加入鹽，攪拌均勻
7. 移離底部的熱水，分次篩進混合好的粉類材料，以防抹茶結塊，每次都攪拌均勻
8. 攪拌好後備用，接著製作蛋白霜。以中速打發起泡，開始分3次加入餘下的40g細砂糖，打發至濕性發泡便可
9. 先將1/3的蛋白霜加入抹茶麵糊中，輕輕拌勻
10. 再將混合物倒回蛋白霜中，切拌混合。從底部撈起麵糊混合，手法要輕。若有些許蛋白霜結塊可以用刮刀輕輕打散再混合，混合至不見蛋白霜即可～
11. 倒入6吋圓蛋糕模具中。在桌面上輕敲數次消除麵糊裡面的大氣泡。用水浴法，如果是用活底蛋糕模底部要包鋁箔紙防止進水。放入另一個較深的烤盤中，注入半滿的水，放入已預熱至190°C的烤箱中開始烤。先以190°C烤15分鐘，然後降至135°C烤1小時，關火後不用開烤箱門，就這樣等它降溫30分鐘。然後從有水的烤盤中取出，再把蛋糕放回烤箱中關閉烤箱門再等它降溫30分鐘。
12. 降溫完成後撕走底部的鋁箔紙，便可以反轉模具取出蛋糕啦～你可以選擇吃溫的 也可以冷藏2-3小時後再吃^_^
1. Mix the cake flour, corn starch and matcha powder well in advance
2. Stir the cream chesse through 80°C hot water to soften it
3. Then add 40g of sugar and mix well
4. Add the egg yolk in 2-3 times, stirring well each time
5. In another container, add unsalted butter and whole milk. Then it can be melted in hot water for 30 seconds/by microwave. Stir it to confirm that it is completely melted (note that the temperature after heating does not exceed 60°C). Add the egg yolk paste and stir to combine
6. Add salt and mix well
7. Remove the hot water from the bottom. Sift in the mixed powder materials in stages to prevent the matcha from clumping, and stir well each time
8. Stir well and set aside, then make meringue. Beat at a medium speed, start adding the remaining 40g of fine sugar in 3 times when it starts foaming, and whip until soft peaks
9. First add 1/3 of the meringue to the matcha batter and mix gently
10. Pour the mixture back into the meringue, fold into batter. Stir up the batter from the bottom and mix it gently. If there are some clumps of the meringue, you can use a spatula to lightly disperse it and mix it until the meringue is no longer visible
11. Pour into a 6-inch round cake mold. Tap on the table several times to release the large air bubbles in the batter. Use a water bath, if you are using a live cake mold, wrap the bottom with aluminum foil to prevent water from entering. Put it in another deep baking pan, fill it with half full of water, and put it in the oven preheated to 190°C to start baking. Bake at 190°C for 15 minutes, then reduce to 135°C and bake for 1 hour. After turning off the heat, do not open the oven door, just wait for 30 minutes to cool down. Then take it out of the baking tray with water, put the cake back in the oven, close the oven door and wait for it to cool for another 30 minutes.
12. After the cooling is complete, tear off the aluminum foil at the bottom, and then you can reverse the mold to take out the cake~ You can choose to eat warm or refrigerate for 2-3 hours before eating ^_^
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[@user-mz4mi3no2z]

太好吃了⋯今天下午作這款抹茶蛋糕, 冰鎮後剛剛拿出來全家品嚐⋯好綿密😋，感謝妳的食譜分享🙏

[@user-rb3tz1tx7d]

Yummy yummy 🤤

[@redbeanpaste7285]

ToriTori Cooking seems good at making tea dessert :D This matcha cake looks very yummy too

[@albeeyang572]

你好，請問如果想使用氣炸鍋時間該如何設定呢？謝謝

[@hunghui1418]

7吋分量多少？烤時間同温度幾多?

[@user-ts6eh2wh4d]

您好，我想請問如果使用四吋的模具，材料應該要如何調整

[@toritoricooking]

材料份量 x 0.44 便可👍🏻

[@thersu7594]

你好，昨天試做了～
但是沒有像縮時一樣以蘑菇頭膨起
烤完之後表面沒有那麼焦黑也有些許開裂
請問是哪裡沒做到位呢？

[@toritoricooking]

你好～這個情況有可能是蛋白霜打過頭，蛋白霜打至濕性發泡便可👌🏻

[@kandykan891]

你好~ 謝謝你的分享,請問你這個材料是做多少人分量的? ? 如果我是想做 4-5 人分量 , 那麼材料是不是用雙份就可以了?

[@kandykan891]

還有這款蛋糕我可以在蛋糕底放消化餅碎做餅底嗎? ?

[@mimimiiu.]

有人試過用氣炸鍋做嗎QQ?

[@momo-mu8zy]

請問8吋是材料*2嗎，謝謝解答

[@toritoricooking]

*1.8 ☺