thanks ops:[/quote]
ingredients:
忌廉芝士 = cream cheese (a kinda milk product in solid u can find it in the fridge of most supermarkets but not the one in RC)
113克蛋 = should be 2 whole eggs but gotta check with it
檸檬青 = 檸檬皮 yes
method:
1. 蛋糕模上点解要加麵粉？
with 麵粉 the cake will not stick to the 蛋糕模 it can be 焗得高d
点样加上去？
just 掃 some melt butter to 蛋糕模 and put some 麵粉 inside it will stick to the butter
2. 用打蛋机打
no need to use 鱼胶 for baking usually 鱼胶 is for non-bake cake or dessert
3. a typing mistake just mix them by a spoon or stirrer and mix them to the mixture
4. if it's original 紐約芝士餅 no need to use 饼底
the one u tasted at my home is modified not the original recipe
5. yes
6. “爐火沒有高溫方可進入” since the cake is already baked and u just need to dry out the 餅面
if not the cake will be over-baked and easily 焗燶
hope these can help作者: leemoksau 時間: 2005-2-25 14:05:48 標題: Re: 紐約芝士餅recipe
[quote:84aac5bed9="bikbark"]
ingredients:
忌廉芝士 = cream cheese (a kinda milk product in solid u can find it in the fridge of most supermarkets but not the one in RC)
113克蛋 = should be 2 whole eggs but gotta check with it
檸檬青 = 檸檬皮 yes
method:
1. 蛋糕模上点解要加麵粉？
with 麵粉 the cake will not stick to the 蛋糕模 it can be 焗得高d
点样加上去？
just 掃 some melt butter to 蛋糕模 and put some 麵粉 inside it will stick to the butter
2. 用打蛋机打
no need to use 鱼胶 for baking usually 鱼胶 is for non-bake cake or dessert
3. a typing mistake just mix them by a spoon or stirrer and mix them to the mixture
4. if it's original 紐約芝士餅 no need to use 饼底
the one u tasted at my home is modified not the original recipe
5. yes
6. “爐火沒有高溫方可進入” since the cake is already baked and u just need to dry out the 餅面
if not the cake will be over-baked and easily 焗燶
hope these can help[/quote]
noted and thank you very much :em21: . will try in shanghai when have time.作者: Billy 時間: 2005-2-25 14:08:36
ops:
: 
M :em12: