When it comes to baked cheesecakes, one of the main complaints from cooks is that the top of the filling cracks as it cooks. It still tastes fine, but looks unsightly. Through trial and error I've realised that this can be prevented by mixing the filling ingredients together at medium rather than high speed; don't open the oven door during the first half hour of cooking and when the cheesecake is cooked, turn off the oven but leave the cheesecake in the oven to cool down slowly before removing from the tin. If all else fails and it still cracks you can cover the surface with whipped cream or fresh fruit or drizzle with chocolate.
Resepi dan cara membuat kek keju meleleh
Resepi dan cara membuat kek keju meleleh. Bahan-bahan yang digunakan untuk membuat kek keju meleleh dan cara memasak kek keju meleleh sehingga siap untuk dimakan. Resepi dan cara membuat kek keju meleleh. Selamat mencuba.
Ptg td ad pegi fast bakery beli cream cheese ngn cheese.. mulut nii saje jee g tegur abg kedai tuu.. "bang.. keju ni blh parut kann... pemarut die ad jual kat sini x?" haha skali abg tu tanye.. "nak buat kek ap?" husna jwp laa.. "kek keju meleleh" dh mmg skrg org duk sebut cm gitu.. kan. abg tu jwp "ehh.. ap ni kek keju meleleh..aii mane dpt name cm gitu..name die snow cheese cake la.." hehe.. sbnrnye dh tahu name kek ni snow cheese.. tp sj nk sebut yg leleh tu.. o.k lah, utk peringatan korg nak buat kek ni gune keju brand ni taw.. Anchor 'HIMELT' sesuai sgt utk topping kek cm gini..
o.k meh tgk resepi kat bwh ni... resepi yg husna cuba kongsikan ni husna rujuk resepi rahel . terima kasih yee rahel.. =)
RESEPI SNOW CHEESE CAKE / KEK KEJU MELELEH
BAHAN-BAHAN :
UNTUK KEK
-100 g tepung hongkong (husna guna tepung gandum)*
-60 g tepung jagung*
-1 sudu kecil baking powder*
-1 sudu besar ovalette
-100 g gula kastor
-4 biji telur (husna guna telur gred A)
-2 biji kuning telur
-50 ml air sejuk (air dari peti sejuk)
-75 g mentega cair
-sedikit esen vanilla (husna lupa nk letak td.. aishh.. yg ni nk letak xpe, xnk letak pon xpe..)
CARA :
1. Ayakkan dahulu bahan yg bertanda *.
2. Campur semua bahan di atas kecuali mentega cair. Pukul sampai gebu baru masukkan mentega cair. Putar lagi, sebatikan.
3. Sediakan acuan yg telah dialas dgn kertas minyak atau yg telah disapu dengan sedikit butter.
4. Bakar dalam oven pada suhu 150C selama 45minit. Guna api atas dan bawah.
Sebelum dibakar
hasilnya... selepas dibakar..
UNTUK KRIM
-250 g cream cheese
-120 g susu pekat manis
- 50 ml UHT whipping cream
(satukan ketiga bahan & putar sehingga tidak berketul-ketul)
UNTUK TOPPING
-1 buku HIMELT CHEESE dalam 250g (sesuai untuk snow cheese cake, roti, sandwich, burger dan pelbagai kegunaan kerana ianya adalah 'HEAT STABLE CHEESE')
(parut.. dicadangkan parut halus supaya kek tidak muak ketika dimakan)
CARA PENYEDIAAN :
1. Kek yg dimasak tadi sejukkan dulu kemudian bahagi kepada 2 keping, husna bahagikan kepada 2 keping guna benang.
2. Sapukan krim cheese di atas separuh kek tadi, kemudian letakkan sebahagian lagi kek di atasnya.
3. Sapukan lebihan krim cheese sehingga menutupi seluruh kek.
4. Akhir sekali, taburkan HIMELT CHEESE yg telah diparut tadi keseluruh kek sebagai topping.
5. Sebelum di makan.. masukkan dalam peti ais dulu yee.. dalam 1-2 jam. lepas tu baru potong.
setelah dipotong...
hasilnye.. kek yang sgt2 lembut
Selamat mencuba!
Source and citation:
http://rahelblog-rahel.blogspot.com/2013/09/cheese-cake-meleleh.html
http://husnamathussain.blogspot.com/2013/11/resepi-snow-cheese-cake-kek-keju-meleleh.html
Anda mungkin menyukai:
Resepi dan cara membuat nasi lemak
Resepi dan cara membuat nasi ayam
Resepi dan cara membuat nasi goreng mudah
Resepi dan cara membuat burger bakar
Resepi dan cara membuat nasi tomato
A guide to cheesecake 3
When it comes to baked cheesecakes, one of the main complaints from cooks is that the top of the filling cracks as it cooks. It still tastes fine, but looks unsightly. Through trial and error I've realised that this can be prevented by mixing the filling ingredients together at medium rather than high speed; don't open the oven door during the first half hour of cooking and when the cheesecake is cooked, turn off the oven but leave the cheesecake in the oven to cool down slowly before removing from the tin. If all else fails and it still cracks you can cover the surface with whipped cream or fresh fruit or drizzle with chocolate.
A guide to cheesecake 2
In Yorkshire where I grew up, creamy curd tarts remain a favourite speciality and are very much a Yorkshire delicacy sold in bakers' shops throughout the county. I love the moist texture of the filling encased in crisp golden pastry - and the fact that the recipe has hardly changed since its creation in the Middle Ages.
Curd cheese is similar to cream cheese, but has a lower fat content. It's made from pasteurised milk and is available in both low and medium fat versions and has a mild, tangy flavour. If you can't find curd cheese, cottage cheese can be used instead, but it must be sieved first. The result will not be as rich, but will still taste delicious.
As ever, using butter (not margarine), free range farm eggs and fresh curd or cream cheese makes a huge difference to the taste. Curiously, some old English cheesecake recipes omitted cheese completely! One example is a lemon cheesecake created in the late 17th century. The filling consisted of pounded lemon peel, egg yolks, sugar and butter and this mixture is still known today as 'lemon curd' or 'lemon cheese'.
A guide to cheesecake 1
A slice of rich velvety cheesecake served with fresh fruits or berries is one of my favourite summer desserts. Although I enjoy uncooked cheesecakes, which have a cream cheese filling on a biscuit, crumb base, I also love the very different cooked cheesecakes, which are baked in the oven.
I'm a keen baker and over the years I've come across some weird and wonderful recipes; some are impossibly rich - one recipe contains six eggs, soured cream, cream cheese and double cream, while another is made with caramel syrup, chopped fudge, roasted peanuts, chopped chocolate, cream cheese and lots of sugar and butter. In contrast Italian cheesecakes made with fresh ricotta and fruit are much lighter and a joy to eat.
Subscribe to:
Posts (Atom)