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Reply #2699 water_lily's post
water_lily
nnt jgn lupa share..
caramel cheesecake tu klau blom ada resepi kat sini..
sila2 lah tepek ye... |
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kalau lam resipi ckp kena bakar tapi kita steam bake..maksudnya bain marie...buleh ke?ke menyebabkan kek tu jadi bantat?
tulungi tau!!! |
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Originally posted by juicyblueberry at 24-8-2007 05:40 PM 
kalau lam resipi ckp kena bakar tapi kita steam bake..maksudnya bain marie...buleh ke?ke menyebabkan kek tu jadi bantat?
tulungi tau!!!
tak lah. tujuan buat bain marie tu nak elak bawah tu hangus. tak de kena-mengena pun. lagipun cheese kek ni tak naik gebu macam kek biasa. unless jenis cotton cheese cake. yang tu memang akan jadi gebu. |
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Originally posted by juicyblueberry at 24-8-2007 05:40 PM
kalau lam resipi ckp kena bakar tapi kita steam bake..maksudnya bain marie...buleh ke?ke menyebabkan kek tu jadi bantat?
tulungi tau!!!
cheesecake bantat??? cheesecake ni takkan naik macam kek biasa...
the reason biasanya cheesecake dibakar secara steam bake, adalah untuk mengelakkan drpd cheesecake become dry & crack...esp cheesecake yg xde base..
ni ada skit info pasal cheesecake
How to Bake the Perfect Cheesecake
Source : The Prepared Pantry
Cheesecakes have stood the test of time. And well they should梩hey are wonderfully
decadent desserts. In this section, we抣l tell you how to make delicious cheesecakes that
are picture perfect.
We抣l give you principles to help you understand cheesecakes. If you understand the
principles, you can create your own recipes. If you understand and practice these
principles, chances are you will make wonderful cheesecakes.
Principle #1
A cheesecake is a custard, not a cake. As a custard, the cheesecake should be thick, rich
and creamy. As with any custard, a cheesecake relies on the proteins in the eggs to give it
structure. The proteins coagulate as the temperature approaches 160 degrees. If it over
bakes, the custard becomes dry.
Principle #2
A long, slow bake allows for a more uniform internal temperature. Never bake over 350
degrees. We prefer a dark pan to uniformly absorb heat, not a reflective pan.
Principle #3
Don抰 over bake your cheesecake. Most cheesecakes are over baked and they tend to be
dry, not creamy. An over baked cheesecake tends to crack. The cheesecake is done when
it is still jiggly but not soupy. The top of the cheesecake will jiggle as a whole and the
center two inches will look softer. If the top is doing anything but just starting to blush a
golden color, you have probably over baked the cheesecake. Do not stick a knife or a
toothpick in the center. It is not a reliable test and it may start a crack.
Principle #4
Beat the cream cheese until it is soft and smooth. It抯 easier to make a smooth mixture of
the cream cheeses if you start with softened cream cheese. Take the cream cheese from
the refrigerator at least an hour before mixing. Beat the cheese with the paddle
attachment, not the whip.
Principle #5
Mix the ingredients into the cream cheese; don抰 whip the ingredients. If too much air is
incorporated into the filling, the cheesecake will puff when baked and sink as it cools. With
too much air incorporated into the filling, cracks are likely to develop.
Principle #6
Custards tend to be soft and may weep. To give your cheesecake more structure,
consider adding one to two tablespoons of cornstarch or flour. For a creamier cheesecake,
leave the starch out.
Principle #7
Cheesecakes rely primarily on eggs for the structure. Not only does the egg mixture have
to reach 160 to 170 degrees to coagulate, but the filling must have enough eggs. In our
experience, one egg per eight-ounce package of cream cheese plus a little milk or cream
is about right.
Principle #8
Cheesecakes are easier to remove from a pan after they have cooled slightly. Let the
cheesecake cool for ten minutes and then with a spatula or thin-bladed knife, run the blade
between the cake and the pan. If you let the cheesecake cool for any longer than that, it
may start to contract and, with the cake stuck to the pan, crack. A nonstick pan not only
makes the release easier but may help keep the cheesecake from cracking.
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Reply #2706 nhuda's post
tima kasih nhuda..sb bg tips...oo...ingtkn sb steam bake tu leh bantat..bru nk cuba buat...tingin sgt nk buat but sellaunya fail.. tgk kat sini,suem dh expert...geram rasnaya.. |
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Reply #2705 shidaaziz's post
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cotton cheese cake tu,kalau kita wat steam bake,buleh ke?kan di apakai telur...n mesti kena naik gebu...tulung kak shida...buntu ni... |
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Tak pe ke mod.. cikna nak tempek gambo jenis loyang pai yg cikna gunakan utk chocolate cheesecake cikna99 tuh...Off topic kerrr... Adunan cikna mmg cukup2 utk seloyang nih...
[ Last edited by cikna99 at 25-8-2007 05:41 PM ] |
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Reply #2709 cikna99's post
berkilat2 loyang cikna ni..mcm bru beli jerk..
cikna,nk tanya..pernh buat cotton cheesecake? |
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Reply #2709 cikna99's post
Nak kena cari loyang yg macam cikna punya tu.. |
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Reply #2709 cikna99's post
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selalu guna ni untuk buat tart..... |
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Originally posted by juicyblueberry at 24-8-2007 06:25 PM
cotton cheese cake tu,kalau kita wat steam bake,buleh ke?kan di apakai telur...n mesti kena naik gebu...tulung kak shida...buntu ni...
juicy, kalau cotton cheese cake yang shida pernah cuba, memang guna teknik bain merry. |
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Reply #2717 millennium girl's post
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Dalam rm8 lbh kat yummie bangi... |
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Post time 24-8-2007 12:01 PM
[/img]
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yaAllah.. kenapa gambar ni bercelaru plak sizenya ye
the next day nya.. i tried simply sinful cheesecake resepi m0ntey tu.. sebab cheesecakes ni dua2 dibuat selang sehari berturut2.. jadi boleh dibuat perbandingan dr segi rasa..
