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紐約乳酪 |
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|
|
Ingredients |
% |
12ea |
|
|
1 |
Cheese |
100 |
540 |
|
|
1 |
Sugar |
6 |
32 |
|
|
2 |
Sour Cream |
10 |
54 |
|
|
3 |
Butter (融) |
6 |
32 |
|
|
4 |
EY |
8 |
43 |
|
|
4 |
Corn starch |
2 |
11 |
|
|
4 |
UHT |
3 |
16 |
|
|
5 |
EW |
15 |
81 |
|
|
5 |
Sugar |
15 |
81 |
|
|
|
Total |
165 |
890 |
|
small - 60g/ea / 6"-450g / 8"-700g
作法 :
1. 模型抺白油 / 底部鋪海綿、酒漬櫻桃5g/ea 備用
2. 1〜4料 依序拌勻
3. 蛋白+糖打五分發,與上拌勻
4. 220/0℃,17'拉風門(上色)
→調頭,關火用悶的,共30～35'左右 (深烤盤裝冰塊水)
冷卻後即可脫模
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紐約乳酪 2 |
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|
Ingredients |
% |
|
|
|
|
餅 乾 底 |
牛油酥餅 |
100 |
|
|
|
|
Butter |
25 |
|
|
||
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Total |
125 |
|
|
||
|
|
Ingredients |
% |
|
|
|
|
1 |
Cheese |
100 |
|
|
|
|
1 |
Sugar |
10 |
|
|
|
|
2 |
Sour Cream |
10 |
|
|
|
|
3 |
Butter |
10 |
|
|
|
|
4 |
EY |
15 |
|
|
|
|
4 |
LJ |
5 |
|
|
|
|
5 |
EW |
30 |
|
|
|
|
5 |
Sugar |
15 |
|
|
|
|
|
Total |
195 |
|
|
|
如果是奇福餅乾 → 100 : 40
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紐約乳酪 3 |
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|
|
Ingredients |
% |
|
|
|
1 |
Cheese |
100 |
|
|
|
1 |
Sugar |
10 |
|
|
|
2 |
Butter |
12 |
|
|
|
3 |
EY |
15 |
|
|
|
3 |
LJ |
5 |
|
|
|
4 |
EW |
30 |
|
|
|
4 |
Sugar |
15 |
|
|
|
|
Total |
187 |
|
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