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Originally posted by water_lily at 6-12-2007 09:59 AM 
http://xs218.xs.to/xs218/07346/DSCN0728.JPG
pada yg bertanya pasal loyang tu, ni i paste balik gambo loyang yg cikna99 letak dulu tu.
i pun pesan mintak cikna belikan.. so cikna, thanks soooo ...
bestla senang nak tolak.. nak buat pie.. tak pernah terfikir nak buat cheesecake dalam loyang pie.. good idea..
anyway chesecake lily dan cikna namapk sedap... |
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bestla tengok acuan pai kak lily.....sy berkenan....
baru dok rancang nak beli springfoam, tup2 tengok acuan pai nih......best gak....
tengokla, sy nak cari acuan pai tu kat bakery kek sayang.....klau ada nak belilah satu...hehe best2 |
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satu lg sy suka tengok cheskek guna acuan ni....cantik
base sampai ketepi pun best sbb boleh makan ches ngan base dia banyak2 serentak |
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Reply #145 LVgirl's post
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mmg yummy... |
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Reply #148 pinKy180's post
ops...pemberitahuan...
gambar loyang kat atas tuh, cikna punye le..pinKy... |
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sekarang ni loose bottom pan yang square pun dah ada.... |
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Cotton Soft Japanese Cheesecake
ambil dr myresipi.. sedap..
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Reply #154 in2eryn's post
hmmm... sedap betul nampak kek tu... boleh bagi resepi kat sini ke... tks.. |
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Reply #155 anna39's post
boleh...
Cotton Soft Japanese Cheesecake (sumber alma dr myresipi)
Bahan-bahan ( 8-inci )
Bahan A:
250g cream cheese
50g butter
100 ml susu segar (fresh milk)
6 biji kuning telur
1 sdb jus lemon
1/4 sdk garam
60g tepung kek / tepung superfine
20g tepung jagung (cornflour/cornstarch)
Bahan B:
140g gula (granulated sugar)
6 biji putih telur
1/4 sdk tartar krim (cream of tartar) atau 3/4 sdk jus lemon
Cara-cara
Cairkan cream cheese, butter & susu dgn teknik double boiler. Bila dah cair, sejukkan adunan cream cheese tu td. Kemudian, campurkan tepung, tepung jagung, kuning telur, garam & jus lemon ke dlm adunan cream cheese & gaul hgga sebati.
Dalam bekas lain, pukul putih telur bersama tartar krim, sampai berbuih2 (foamy). Lepas tu, tmbhkan gula & pukul lagi sampai bertanduk (soft peak).
Campurkan adunan Bahan A td ke dalam adunan Bahan B yg dah gebu tu & kacau smpai sebati. Sediakan tin/bekas kek yg bulat berukuran 8 inci, yg digriskan bwhnye & tepi tu salut dgn kertas baking. Tuang adunan kek dlm tin kek.
Bakar kek dlm kire2 sejam, dgn cara au bain-marie (waterbath), pd 160 degrees C / 325 degrees F. Pd sesapa yg kurang pasti waterbath tu cmner, buatnye simpel jer. Lepas letak adunan dlm dlm tin kek, balut bwh hgga sparuh tinggi tin kek dgn aluminunium foil (ni double protection agar air xmasuk esp springfoam pan, saya x konfiden tu yg wat gitu hehe, kalo xmo buat ok je tp advisable balut).
Then, letak tin kek tu atas dulang pembakar, pastu tuang air panas atas dulang pembakar, preferably |
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inilah cheese cake yg saya buat masa birthday anak hari tu....
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cuba lagi sekali yek..
[ Last edited by shidaaziz at 12-12-2007 11:29 AM ] |
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Reply #152 soulha's post
soulha...
Kalu tak nak bottom pan tercalar...harus dialas dgn kertas dehh.. |
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project malam tadi ;
ciskek kawan nak, dah siap masuk kotak.
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Originally posted by water_lily at 14-12-2007 12:28 PM 
pastu teringin nak cuba japanese souffle cotton cheesecake tu.. tgok telur ada 5 butir je.. aaa belasah je lah.. Alhamdulillah menjadik gak, senang je buatnye ek.. lagi jadi favourite anak no 2. ...
lily, ni guna resepi yang mana? terujanya nak buat. tolong bagi tahu dengan segera. balik ni nak pi bagus beli cheese. |
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shida,, haa pi cepat beli bahannn.. resepi ni sonang sungguhhh... saya pun dah dok kumpul mcm2 versi japanese soufle ni.. last2 sy try yg Myresepi punya - resepiny, yg in2eryn tepek kat atas nun.
cumanya sy x pakai unsalted butter, butter biasa je yg salted tu so dah x payah nak tambah 1/4 garam mcm tulis dlm resepi tu.
lagi satu, nak tambah, ni baca dr resepi lain.. lepas masak, Remove from oven, let cool on a rack.
After it is completely cooled, open the pan, transfer cake onto plate. Mix apricot glaze/jam and water, heat until the liquid is homogeneous and easy to brush onto cake. Brush the cake ! surface with this glaze, let cool.
cepaat shidaa.. rasa kek ni sebijik mcm jual kat Giant dlm bekas oblong tu
yg best tu bila potong, clear.. mcm potong roti/puding.. cantekkk.
oh ya, gambar tu xda buat topping kan. tu dah potong pasal myson x sabar nak makan, panas2 tu pun dah potong. special sket ciskek ni, x payah tunggu sejuk dlm peti.. dah sejuk sket kat rack luar tu dah boleh potong.
tapi kalo nak kasi sentap sikit makan, buatle topping creamcheese mcm yg kita buat utk carrot cake tu.. baru sedap lalu kat tekak
[ Last edited by water_lily at 14-12-2007 03:45 PM ] |
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Post time 8-12-2007 04:50 PM
...hancur lebur hatiku
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