This is a hand-built version of color, flavor and taste of the luxury French cheese cake, from cake decoration and then sauce, all in hand. You know, France is not popular cheese cake, cheese cake we call the French because it is Fromage frais is made of cheese in France, and the production process steps fine, beautifully produced, with a strong French flavor of dessert. hundred percent of the hand to make a real color, smell, and taste the quality, color - - baked caramel yourself attractive ornament sparkling in the sunlight, adding to boil the toffee sauce hands around as decoration around, put disk fine, full of luxurious atmosphere, a memorable; Hong - hand roasted Hong then crushed hazelnut cheesecake is the most prominent feature of this section, in the refrigerator the whole refrigerator full of aroma, when you eat out themselves in an aroma, smell the aroma of imports has been coveted not bring people to enjoy the endless sense of smell; flavor - with fresh fruit, cheese cake, fragrant but not too sweet, delicious fresh banana with lemon, people in high spirits, appetite, startled, really unable to stop eating. And in France indigenous supply of cheese Fromage frais (see the description of lazy off topic) as the main ingredients to make the French cheese cake with cream cheese than American cheese cake made of better health at lower cards so you can enjoy the delicious beauty , finished with a boundless sense of guilt not do sports.
half a month old cat went to friends homes, I did the first main course dessert plate brought a full set of their praise, they called it France hard to find, and fond of cheese cake from time to time for lazy people only went to Starbucks to enjoy. until a certain time in a home shop stroll, Alarmed by a French cheese cake recipe book, and it is not derived from other word translation , but originally written in French, which all use the French cheese cake made of local cheese, cheese recipe, very French confection shadow, steps fine, every detail yourself, all the components parts starting from the most primitive ingredients, such as boil syrup, made caramel sugar all start from the most primitive, rather than directly from the supermarket to buy ready-made ingredients added to the list. As the French people to eat salad, a lot of time under transfer of different salad dressing yourself, rather than directly from the supermarket and buy ready-made back into the mix. French cheese cake though relatively complicated procedure, but produced stunning, absolutely the first choice for holiday banquet. If you eat the usual made of cream cheese American cheese cake, or is MASCARPONE or RICOTTA cheese cake made of Italian, might a change of taste, try to Fromage frais made under the color, flavor and taste of French cheese cake!
hand strength is advantage of the performance of its ingredients head! This is a freshly baked cake is pressed hazelnut, hazelnut flavor is fully brought out: while driving a friend's house to the car are blown; to post on their refrigerator at home, a open the refrigerator door, the refrigerator is full of hazelnut flavor, aroma to drooling; eating the whole living room is the smell of roasted hazelnut. If bought at the supermarket shelf roasted hazelnut pieces, will not have such enticing aroma !
Christmas is still two weeks, France has a very strong Christmas atmosphere, all the main streets in city government put up Christmas decorations, a brilliant lighting at night. And in addition to the Christmas gift for the lazy, Christmas dinner is also actively thinking. saying dessert is indispensable in the Western part, if you want to eat a big meal at home, in the name of Christmas, may wish to refer to the lazy people of the 31 Chinese and foreign dessert for your Christmas dinner draw a perfect ending!
familiar with American cheese cake, cheese cakes and Japanese-style cheesecake compared to Italian, French cheese cake how?!
banana caramel cheesecake toffee sauce Junior
Cheesecake a la banane et au caramel servi avec une sauce toffee au caramel
recipes translated from Maxine Clark's Material:
biscuits biscuits secs 75 克
butter beurre 50 克
sugar sucre en poudre 50 克
hazelnut cheesecake noisettes 25 克
material:
sugar sucre en poudre 100 grams of water 240 ml
cheese fromage frais nature 200 grams (low fat, lazy detailed explanation see digression)
eggs oeufs 2 个
cream cr e me fraiche 150 毫升
bananes assez mures 3 ripe bananas root
lemon citron 1 个 (the lemon rind and juice of half a lemon, add half the remaining toffee sauce)
gelatin (powder or tablets) ge latine 15 克
hazelnut noisettes 75 g
caramel cheese cake decoration materials:
sugar sucre en poudre 100 克
toffee sauce Material:
sugar sucre en poudre 30 g Water 50 ml (or 3 tablespoons of liquid sugar instead of sugar + water)
brown sugar or brown sugar sucre roux 30 克
butter beurre 10 grams of water 150 ml thick cream
cr e me fraiche e paisse 150 毫升
lemon jus de citron 15 毫升(with cheese cake with the leftover material in half a lemon to)
Tools:
8 inch (20cm) off the bottom cake mold a
approach (64 Chart Detailed):
hazelnut flavor butter cookies cheesecake at the end of the practice of Base de biscuit aux noisettes (10 Chart Detailed):
1. Preheat oven to 200 degrees to 100 grams of hazelnuts (with cheese cake material together in the 75 g hazelnut) on the pan into the oven within 10 minutes, take out, be cool, hand-rub the skin off, take 25 grams of hazelnuts in blender, dry mill ground into powder cup, the other 75 grams Chung broken hand use. Note: to the end of the hazelnut cake must be ground, if granular mixed with crushed cookies taste bad taste; and another 75 grams on the contrary, it is spread on the cake surface, not ground into a powder, granular texture need to do, so a use grinding machine, a hand-Chung!
2. cookies ground in blender, or use a bag with fresh, crushed with a rolling pin is also OK.
3. with the fire 50 grams of melted butter in a pan, and Add sugar mixing well, add crushed biscuits and chopped hazelnuts, stir constantly, fry until golden brown. Note: the spirit of speculation wake up when the fight because of broken biscuits mixed with butter is easy to fry the paste. do not want people who can be fried these materials into the preheated 190 degree oven Kaozhi golden.
4. the fried good material at the bottom of tile in the cake mold, pressed and compacted into the spare refrigerator.
practice Cheesecake Cheesecake a la banane et au caramel (38 Chart Detailed):
1. boil the syrup: In a small saucepan put sugar cake materials mixed with 90 ml of water to the simmer, stirring spoon is not disabled , until the sugar is melted. continue to cook to the boiling syrup, and then while cooking while stirring until the sugar turns amber color, quickly put the rest into the pot of 150 ml of water, pay attention: in the cold water will splash into the hot sugar Please pay attention to safety! to medium low heat and cook stirring until the sugar with the new fully integrated add water, then thicken slightly Man Manao the sugar to caramel syrup-like, away from the fire, cooling backup.
2. the gelatine powder or tablets placed a bowl with cold blisters 5 minutes, then even the bowl into another bowl with hot water, such as gelatin and cold water blend completely.
3. to egg protein and egg yolk separately. to put Tai cheese bowl, with mixer labeled smooth creamy (cream-like), then add beaten egg yolks and cream together cheese paste evenly.
4. with the whole knife lemon grater scraped off the surface of the skin, pay attention not to touch the bottom as far as possible bitter white color thick (see detailed explanation in the lazy off topic: zeste). then scrape the skin of the lemon juice to squeeze.
5 . the banana peel in the bowl, mash with a fork, add zeste (lemon Pisi / broken), and half a lemon juice, stir, pour in the cheese paste, stir well and pour into caramel syrup The last to join the liquid gelatin, stir evenly.
6. with a whisk to beat until stiff, then pour in the cheese paste after mixing, pour the cake with the end of the mold, the wiping flat, sprinkle 75 grams chopped roasted hazelnuts, and then into the refrigerator for 3-4 hours to remove the food. cake mold release, please take the hair dryer blowing hot air along the edge of the mold for 30 seconds (cold, then blow or two more ), can be the perfect mold release, and finally combined with caramel pieces for decoration.
caramel cheese cake decorating practice sheet (Figure 6 Detailed):
1. put in a pan foil, brush the oil, then pour sugar evenly on its
2. Preheat oven to 200 degrees, bake for 10 minutes, until sugar is melted into the caramel-colored liquid
3. Remove the cooled caramel slice Serve from the aluminum foil on the peel, break it into small pieces by hand, you can plug in for decoration on the cake.
toffee sauce practices Sauce toffee au caramel (10 Chart Detailed):
1. in a small pot the sugar toffee sauce materials mixed with 50 ml of water to boiling over medium heat does not disable the spoon to stir the sugar completely melts into the syrup boiling and continue to cook until the syrup begins to thicken, then add brown sugar and butter, while cooking while stirring until the sugar and butter is completely melted, boiling, turn the color depth that is away from the fire.
2. by adding 150 ml of water, fire cook until completely dissolved, pour the heavy cream and lemon juice, boil, let it become thick as syrup or condensed milk-like texture, then remove from heat.
lazy small TIPS:
1. Fromage Frais buy or Fromage Blanc (see lazy off-topic explanation) of can be used RICOTTA cheese or mascarpone instead of whey, or a cream cheese, anyway, good only buy Which Which. if the use of relatively strong texture of cheese, such as cream cheese, at room temperature is difficult to send, please set the container with cheese bowl with hot water heat in the water pass.
2. bananas must use cooked, because raw bananas will taste Sese, buy cooked put back to buy raw and then cooked; lemon should not put too much juice (okay to take a small lemon), otherwise it will completely cover the taste of bananas, but also make the cake too sour.
3. roasted hazelnuts, if not the oven, you can also directly in the pan grilled; roasted caramel decorative pieces empathy.
4. too lazy to boil a lazy coke syrup can also buy ready-made
5. make cheese cake, too lazy to suffer like stirring the lazy, you can All materials other than the protein are down in a large bowl, then stir with a whisk off, then add the protein can be labeled as rigid foam, this can save a lot of time and effort.
6. Caesar chopped hazelnuts in the cake must be born again crushed roasted hazelnuts, if you buy ready-baked hazelnuts crushed, there is no the kind of fascinating aroma.
lazy aside: Glossary
Fromage Frais (lazy translation from the information on the Internet)
Fromage Frais originating in Belgium and northern France, is a similar to Quark cheese (a cross between yogurt and cream cheese, fresh cheese between. taste slightly acid, low-fat healthy.) dairy products. by French interpreter, Fromage Frais is Fresh Cheese - fresh cheese, also called Fromage Blanc (Baizhi Shi). Fromage Frais is from whole or skim milk / cream system into white soft cheese, it has cream cheese and cream cheese the same stiffness, but the fat content and cholesterol are lower. no Fromage Frais, the low-fat cream cheese cream cheese can be used as a substitute for it. pure Fromage Frais almost zero fat and cream is often added to enhance its flavor, which also increases its fat content, often to increase to 8%. Fromage Frais can be as simple as eating yogurt, you can also add fruit, and often for cooking food. and in restaurants, it is often eaten together with the honey.
Zeste (English as zest) - Adapted from where essential oils, I like to use shredded citrus knife and gently scrape the surface, fresh fruity smell, suddenly people head out the ear onions mind pleasure. the English language referred to the epidermis and spicy citrus zest, extended abstract It represents the meaning of high spirits, exciting and interesting things; a passion for life who is often described as having a zest for life, because he more than others, so that the characteristics of fresh and bright. a man like this, how to cook Discard zest to it? Zest's interesting is that it does not import that does not sour sweet, with only a slightly bitter, but it is very obvious olfactory stimulation, while the color feast for the eyes, especially helped by fresh flavor.
toffee sauce Sauce toffee au caramel / Toffee Cramel Sauce (data extract order from the Internet)
tasty caramel cream combined with delicious, it becomes a lot of people like the toffee sauce. toffee Sugar paste is mainly composed of sugar and cream, and sometimes even add the flour. Toffee untraceable origin, first appeared in the British dictionary in 1825. In fact, the origin is not important, important is that it can produce many of the desserts The most famous is with chocolate and nuts, commonly known as toffee (also known as drag fat sugar - this name seems more appropriate, ha ha). When the toffee sauce, heated to 160-170 degrees will turn hard, is quite real The toffee was.
rigid foam (data from the online forum)
hit proteins can be divided into foam, wet foam, rigid foam, and played the first four stages. the first stage, started mixing hit protein, protein-like mucus, about 1 minute after playing a foam; the second stage, add sugar to whipping, protein shiny, creamy, filed Mixer, see the spike protein sagging, this is the wet foam; the third phase, whipped 2 to 3 minutes, lift the whisk, see the spike protein does not stand down, and the luster is poor, this is the rigid foam; the fourth stage, if the continue beating, then the protein will be presented as a group from a group of cotton-like, that is whipped too far. protein to the rigid foam when whipped cream, with small bubbles, the color white, dull, dumped into the container does not flow and other characteristics.
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