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German cheese cake. 德國芝士蛋糕

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  • 8 years ago
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  • 66 likes
  • 25 comments
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Chinese and english recipe/ instructions below

批底材料:

1. 125 克= 4.4 oz 牛油 1 小時前從雪櫃取出,要室內溫度
2. 200 克= 7 oz 麵粉先濾
3. 1 茶匙發粉先濾
4. 1 只雞旦
5. 75 克 = 2.65 oz 糖
6. 少許鹽

做:

以上混合槎成麵糰, 放雪櫃半小時,後用

餡材料:

1. 500 克 = 17.6 oz 凝乳
2. 1 杯鮮忌廉, 200 grams = 6.76 fl oz ,用叉打幾下起些泡
3. 125 ml = 4.3 fl oz 奶
4. 3 只旦
5. 250 克= 8.8 oz 酸奶實質
6. 180 克= 6.4 oz 糖
7. 1 包雲呢拿布甸粉, 38 克 = 1.34 oz
8. 1 包雲呢拿糖, 8 克 = 2 1/2 tsp
9. 3 湯匙菜油
10. 少許鹽
11. 3 湯匙旦酒,隨你

做:
以上用手拌器混合至creamy

28 吋焗盆擦牛油及洒入些麵粉

做批底:
從雪櫃取出麵糰,檯面洒些麵粉,用木棍榐大圓形,放在焗盆上,用叉叉批全身幾下,倒入餡,

提意: ( 一張大保鮮紙放入麵糰 = 上下保鮮紙放麵糰在中間用木棍榐大塊容易鋪上已攃油和有粉的焗盆內)

焗芝士蛋糕,溫度很重要,要注意焗爐



焗芝士蛋糕,溫度很重要,要注意焗爐

先熱焗爐 180° C= 356° F, 10分鍾

焗法有 2種
1. 黃色面,180° C = 356^F, 15分,轉 150° C= 302° F ,90分鍾,放焗爐第 4層,
2. 淺啡面, 180° C= 356° F, 1小時 10分,轉 150° C= 302° F, 20分鍾, 放焗爐中間層
今天我焗黃色面

焗完,用塊小布塞著焗爐鬥角,保溫 1小時後,才取出

貼士: 焗蛋糕期間,見開始焦深色,用鍚箔紙蓋面,直至焗完

Ingredients:

to make dough:
1. 125 grams = 4.4 oz butter, take out of fridge 1 hour before use
2. 200 grams = 7 oz sieved flour
3. 1 tsp sieved baking powder
4. 1 egg
5. 75 grams = 2.65 oz sugar
6. pinch of salt

Method:
mix it all together with hand, knead into a soft dough, keep in fridge for 30 minutes

Filling:
1. 500 grams = 17.6 oz quark, ( curd )
2. 1 cup of fresh cream, use a fork to beat it a few times
3. 125 ml = 4.3 fl oz milk
4. 3 eggs
5. 250 grams = 8.8 oz sour cream
6. 180 grams = 6.4 oz sugar
7. 1 pack of vanilla pudding powder, 38 gram = 1. 34 oz
8. 1 pack of vanilla sugar, 8 gram= 2 1/2 tsp
9. 3 soup spoons salad oil
10. pinch of salt
11. 3 soup spoons egg nogg, as you like

Method:
mix it all together with egg beater, gradually beat until creamy

use a little butter, to grease the tin, then sprinkle some flour all over the greased tin

To make the pie:
take the dough out from fridge, roll into a flat big piece with rolling pin, line onto an 28 cm baking tin, use a fork pierce little holes all over the dough

heat oven 7 minutes on 180° C= 356° F, before baking

The temperature is very important for a good cheese cake

2 different ways to bake:

1. yellow colour on top, bake on 4th stage
180° C= 356° F, for 15 minutes, then 150° C = 302° F, for 90 minutes
2. on top light brown, on middle stage 180° C = 356^F, for 1 hour and 10 minutes, then 150° C = 302° F for 20 minutes

today I bake the yellow coloured one
after the cake is done, use a small towel put between the door of the oven 1 hour, then take out the cake from oven

Tip: while baking the cake, when it turns too dark, use an aluminium foil to cover on top, and continue to bake till finished
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