4款Mascarpone cheese 的替代品/转贴
看了大家好多的Tiramisu帖子,可以感觉得到大家很喜欢这款意大利甜品,但是又觉得Mascarpne相对来讲比较贵些,所以找到了这个帖子,希望能帮到喜欢Tiramisu的fans1. 奶油奶酪cream cheese 8盎司(一盒,室温软化)
酸奶油sour cream 3大匙(table spoon)
鲜奶油hevay whipping cream 2大匙
混合均匀使用
2. 奶油奶酪Cream cheese 8盎司 (室温软化)
鲜奶油 whipping cream 1/4杯
混合均匀
3. 奶油奶酪cream cheese 6盎司 (室温软化)
奶油butter 1/4杯 (室温软化)
鲜奶油cream 1/4杯
混合均匀
4. 奶油奶酪Cream cheese 8盎司 (室温软化)
一大匙奶油 或 鲜奶油 或 牛奶
混合均匀
[ Last edited by angelinatan_cn on 2005-2-6 at 22:11 ] 提供几款Tiramisu 的做法
Frozen (Ice Cream) Tiramisu
Ingredients
* POUND CAKE, 10-3/4 ounce, frozen
* ESPRESSO COFFEE, instant, 1/3 cup cooled
* COFFEE ICE CREAM, 2 pints, softened
* CHOCOLATE ICE CREAM, 1 pint, softened
* HOT FUDGE SAUCE, as much as you want
* CHOCOLATE, grated for garnish
Directions
1. Cut the pound cake horizontally into 4 layers.
2. Place the first layer into a 9" x 5" loaf pan that has been lined with plastic wrap.
3. Trim the pound cake so that it fits nicely into the pan.
4. Sprinkle one-third of the cooled espresso onto the top of the cake.
5. Top this with half of the coffee ice cream, smoothing the surface flat.
6. Press a second layer of the pound cake onto the ice cream.
7. Sprinkle with half of the espresso that is left.
8. Top this with the chocolate ice cream (the entire pint), smoothing the surface flat.
9. Add the third layer of pound cake.
10. Sprinkle with the rest of the espresso.
11. Top with the remaining coffee ice cream, smoothing the surface flat.
12. Finish with the final layer of pound cake.
13. Cover with plastic wrap and freeze for about 6 hours until firm.
14. When ready to serve, invert pan and remove plastic wrap,
15. Sprinkle with grated chocolate and serve with hot fudge sauce.
Tiramisu Cheesecake
Ingredients
* BUTTER OR MARGARINE, 2 tablespoons melted
* ESPRESSO INSTANT POWDER, 1/2 teaspoon
* VANILLA-WAFER CRUMBS, 1 cup
* CREAM CHEESE (or NEUFCHATEL CHEESE), 24 ounces, room temperature
* MASCARPONE CHEESE, 8 ounces
* SUGAR, 1-2/3 cups
* EGGS, 4 large at room temperature
* VANILLA EXTRACT, 1 teaspoon
* SALT, 1 pinch
* ESPRESSO INSTANT POWDER, 2 teaspoons
* HOT WATER, 1 tablespoon
* BRANDY, 1 tablespoon
* SEMISWEET CHOCOLATE, 1 ounce grated
* UNSWEETENED CHOCOLATE, 2 teaspoons
Directions
1. Make the crust first. Preheat oven to 350 degrees.
2. Butter an 8-inch springform pan.
3. Stir butter and espresso powder in small bowl until combined.
4. Stir in crumbs until crumbs are evenly moistened.
5. Pat evenly over bottom of prepared pan.
6. Bake 10 minutes, cool on wire rack. Keep oven on.
7. Tightly cover outside bottom and sides of springform pan with heavy-duty foil.
8. Make the filling. Beat cream cheese and mascarpone in large mixer bowl at medium-high speed until light and fluffy.
9. Scrape sides with rubber spatula and continue mixing until completely smooth (about 3 minutes).
10. Reduce speed to medium and beat in sugar, vanilla and salt.
11. Add eggs, one at a time, beating just until blended after each addition.
12. Pour 4 cups of filling over crust in prepared pan, and place in large roasting pan.
13. Dissolve espresso in hot water. Fold into remaining filling with brandy and grated chocolate.
14. Spoon mixture evenly over filling in pan; smooth top with spatula.
15. Place pan on oven rack. Pour enough hot water into roasting pan to come 1-inch up side of springform pan.
16. Bake 1-1/4 hours or until center is just set.
17. Remove cheesecake from water bath.
18. Cool completely on wire rack. Remove foil, cover and refrigerate overnight.
19. Just before serving, run knife around edge of pan and remove sides.
[ Last edited by angelinatan_cn on 2005-2-6 at 21:59 ] Tiramisu 是不能少了Ladyfinger的。
Ladyfinger Recipe
Eggs, 3 separated
Granulated Sugar, 6 tbs
Cake Flour, sifted, 3/4 c
Confectioner's Sugar, 6 tbs
1. Preheat the oven to 350 degrees, then brush 2 baking sheets with softened butter and line with parchment paper.
2. Beat the egg whites with a whisk or electric mixer until stiff peaks form.
3. Gradually beat in the ganulated sugar and continue beating until stiff peaks form again; the meringue will be glossy and smooth..
4. Lightly beat the egg yolks with a fork, and fold into the meringue with a wooden spoon.
5. Sift the flour over the mixture and fold in gently.
6. Pipe the ladyfingers: Fit the pastry bag with the large plain tip and fill with the ladyfinger batter.
7. Pipe strips of batter 5 in. long and 3/4 in. wide diagonally onto the baking sheets, leaving 1 to 2 in. between each strip.
8. Sprinkle half the confectioner's sugar over the ladyfingers; wait 5 minutes and sprinkle with the remaining sugar.
9. Holding the parchment paper in place with your thumb, lift one side of the baking sheet and gently tap it on the work surface to remove excess confectioner's sugar.
10. Bake without opening the oven door for 10 min.
11. Then, rotate the baking sheet so the ladyfingers color evenly.
12. Cook until lightly golden, about 5 more minutes.
13. Remove the ladyfingers from the baking sheet with a metal spatula while still hot, and let cool on a rack. 支持支持
沙发沙发
我用quark和frischkaese混和效果也不错 楼主真是专业!!!! Originally posted by niuniu800623 at 2005-2-6 23:39:
楼主真是专业!!!!
专业就谈不上。但是生活的乐趣是少不了美食和葡萄酒的。
cheers!!! Originally posted by 小毛猴 at 2005-2-6 23:21:
支持支持
沙发沙发
我用quark和frischkaese混和效果也不错
其实用cream cheese 就可以了。做饭不用太拘泥于方子,很多好厨师就是愿意翻新,创新。 真的是很不错啊,如果不麻烦的话希望楼主能翻译一下谢谢! 现在看英语好不习惯。。。。:P 先翻译一个,吃晚饭再来。
Frozen (Ice Cream) Tiramisu
Ingredients
* POUND CAKE, 10-3/4 ounce, frozen 磅蛋糕冰冻
* ESPRESSO COFFEE, instant, 1/3 cup cooled 意大利浓缩咖啡
* COFFEE ICE CREAM, 2 pints, softened 咖啡冰淇淋
* CHOCOLATE ICE CREAM, 1 pint, softened巧克力冰淇淋
* HOT FUDGE SAUCE, as much as you want 浓稠巧克力酱
* CHOCOLATE, grated for garnish 巧克力碎(装饰用)
Directions
1. Cut the pound cake horizontally into 4 layers. 把磅蛋糕平面切为4层
2. Place the first layer into a 9" x 5" loaf pan that has been lined with plastic wrap.把第一层放入9" x 5"的长形盘,底盘先垫张保鲜膜(要够大,因为等下要用它把整个蛋糕包起,放入冰箱冰镇用的)
3. Trim the pound cake so that it fits nicely into the pan.蛋糕需要修整以便放入长型盘
4. Sprinkle one-third of the cooled espresso onto the top of the cake. 洒1/3凉的浓咖啡在蛋糕上。
5. Top this with half of the coffee ice cream, smoothing the surface flat.接着铺上层咖啡冰淇淋,把表面给抹平整了。
6. Press a second layer of the pound cake onto the ice cream.把第二层蛋糕放在冰淇淋上面。
7. Sprinkle with half of the espresso that is left.再洒上把剩下的咖啡的一半量。
8. Top this with the chocolate ice cream (the entire pint), smoothing the surface flat.接着把所有的巧克力冰淇淋铺上,抹平整了。
9. Add the third layer of pound cake.铺第三层蛋糕。
10. Sprinkle with the rest of the espresso.洒入剩下浓咖啡。
11. Top with the remaining coffee ice cream, smoothing the surface flat.再铺上剩下的咖啡冰淇淋,再整平匀了。
12. Finish with the final layer of pound cake.盖上最后一层蛋糕。
13. Cover with plastic wrap and freeze for about 6 hours until firm.把铺在底层的保鲜膜包好整个蛋糕,放入冰箱6小时,直到整个蛋糕凝结。
14. When ready to serve, invert pan and remove plastic wrap, 吃的时候,把它放个面,拿出,撕掉保鲜膜。
15. Sprinkle with grated chocolate and serve with hot fudge sauce. 铺上巧克力碎,再淋上巧克力酱。
备注:千万不要学了德语,就把英语丢了。 Tiramisu Cheesecake
Ingredients
* BUTTER OR MARGARINE, 2 tablespoons melted 黄油或植物黄油
* ESPRESSO INSTANT POWDER, 1/2 teaspoon 意大利浓缩咖啡粉
* VANILLA-WAFER CRUMBS, 1 cup 香草味的饼干渣
* CREAM CHEESE (or NEUFCHATEL CHEESE), 24 ounces, room temperature 奶油乳酪
* MASCARPONE CHEESE, 8 ounces 意大利馬斯卡波內芝士
* SUGAR, 1-2/3 cups 砂糖
* EGGS, 4 large at room temperature 鸡蛋(室温)
* VANILLA EXTRACT, 1 teaspoon 香草精
* SALT, 1 pinch 盐
* ESPRESSO INSTANT POWDER, 2 teaspoons 意大利浓缩咖啡粉
* HOT WATER, 1 tablespoon 热水
* BRANDY, 1 tablespoon 白兰地
* SEMISWEET CHOCOLATE, 1 ounce grated 半甜巧克力,磨碎
* UNSWEETENED CHOCOLATE, 2 teaspoons 不甜巧克力
Directions
1. Make the crust first. Preheat oven to 350 degrees. 开始制作底胚。预热烤箱到350F
2. Butter an 8-inch springform pan. 那个8寸烤盘,抹上点黄油
3. Stir butter and espresso powder in small bowl until combined.把黄油和咖啡粉(1/2小勺)混和搅匀
4. Stir in crumbs until crumbs are evenly moistened.把饼干碎放入,均匀的让其均匀的都佐上黄油咖啡汁
5. Pat evenly over bottom of prepared pan. 把它们往烤盘底均匀地粘贴好。
6. Bake 10 minutes, cool on wire rack. Keep oven on.烤10分钟,然后拿出放在架上置凉。
7. Tightly cover outside bottom and sides of springform pan with heavy-duty foil. 把烤盘的底部和四周用锡纸扎实的包好。
8. Make the filling. Beat cream cheese and mascarpone in large mixer bowl at medium-high speed until light and fluffy. 着手开始做填充物。把两种乳酪混合,然后用搅拌器,调到中速拌匀。
9. Scrape sides with rubber spatula and continue mixing until completely smooth (about 3 minutes).用塑料刮面刀把边缘的乳酪刮下,继续搅拌至匀。
10. Reduce speed to medium and beat in sugar, vanilla and salt. 降低搅拌器速度,加入糖,香草精,和盐。搅拌。
11. Add eggs, one at a time, beating just until blended after each addition. 加入鸡蛋,每次加入一个,搅匀后,在加入一个的方法,直到把所有的鸡蛋都加入为止。
12. Pour 4 cups of filling over crust in prepared pan, and place in large roasting pan.把4杯量填充物倒入蛋糕底,放在烤箱的方形烤盘里。(剩下的乳酪要和酒,巧克力,及咖啡混合)
13. Dissolve espresso in hot water. Fold into remaining filling with brandy and grated chocolate. 用热水冲泡2小勺的咖啡粉。慢慢加入剩下的乳酪混合物,接着加入白兰地和巧克力碎末。
14. Spoon mixture evenly over filling in pan; smooth top with spatula.把#13均匀的倒入烤盘里,表面抹匀了。
15. Place pan on oven rack. Pour enough hot water into roasting pan to come 1-inch up side of springform pan. 把#14放在烤箱的方形烤盘里,倒入热水,水要够到1寸高
16. Bake 1-1/4 hours or until center is just set. 隔水烘烤85分钟或是直到蛋糕体中间已经凝了。
17. Remove cheesecake from water bath. 把蛋糕从热水*浴*盘中移出。
18. Cool completely on wire rack. Remove foil, cover and refrigerate overnight.置凉于架上。把锡纸撕掉,盖上保鲜膜,放到冰箱,过夜冰镇。
19. Just before serving, run knife around edge of pan and remove sides.要动嘴时,拿把刀慢慢把蛋糕从模子弄开,就可以切片食用了。
[ Last edited by angelinatan_cn on 2005-2-7 at 03:20 ] Ladyfinger Recipe 手指饼干
Eggs, 3 separated 鸡蛋,蛋白,蛋黄分开
Granulated Sugar, 6 tbs 砂糖
Cake Flour, sifted, 3/4 c 蛋糕粉
Confectioner's Sugar, 6 tbs 糖粉/糖霜
1. Preheat the oven to 350 degrees, then brush 2 baking sheets with softened butter and line with parchment paper. 预热烤箱到350F,然后用黄油把烤纸刷一遍,再铺上张吸油纸。
2. Beat the egg whites with a whisk or electric mixer until stiff peaks form. 打蛋白直到硬性发泡。
3. Gradually beat in the granulated sugar and continue beating until stiff peaks form again; the meringue will be glossy and smooth.. 慢慢加入砂糖,继续打直到硬泡再成型。蛋白糖混合物应该要柔软有光泽。
4. Lightly beat the egg yolks with a fork, and fold into the meringue with a wooden spoon. 把蛋黄轻轻打发,用木勺把蛋黄加入到蛋白糖混合物里。
5. Sift the flour over the mixture and fold in gently. 把面粉慢慢的筛入鸡蛋混合物,轻轻的混匀。
6. Pipe the ladyfingers: Fit the pastry bag with the large plain tip and fill with the ladyfinger batter.挤手指饼干了。拿个挤花嘴套入蛋糕布袋,开始顺一个方向挤。(见图)
7. Pipe strips of batter 5 in. long and 3/4 in. wide diagonally onto the baking sheets, leaving 1 to 2 in. between each strip. 长5寸,宽3/4寸的手指饼干间要留1-2寸宽。
8. Sprinkle half the confectioner's sugar over the ladyfingers; wait 5 minutes and sprinkle with the remaining sugar. 把一半糖霜洒在手指饼干上。等上5分钟,再洒上另外的一半糖霜。
9. Holding the parchment paper in place with your thumb, lift one side of the baking sheet and gently tap it on the work surface to remove excess confectioner's sugar. 把散落在纸上的多余糖霜弹掉。用大拇指压住吸油纸的一头,提起烤纸的一边,慢慢把糖霜弹抖出去。
*要我看来,留着糖粉也无妨*
10. Bake without opening the oven door for 10 min. 烤上10分钟,中间不要开烤箱。
11. Then, rotate the baking sheet so the ladyfingers color evenly. 把手指饼换个面烤,这样颜色才会上匀。
12. Cook until lightly golden, about 5 more minutes.烤5分钟左右,或是等到金黄色就可以了。
13. Remove the ladyfingers from the baking sheet with a metal spatula while still hot, and let cool on a rack. 把烤好的饼干趁热用不锈钢勺铲到钢架上置凉。 好贴!请问楼主mm有没有热量比较低的配方?Tiramisu好吃可是容易长肉肉啊 Originally posted by berlinsky at 2005-2-7 04:17:
好贴!请问楼主mm有没有热量比较低的配方?Tiramisu好吃可是容易长肉肉啊
好像蛋糕的热量都不低.不过我找找. 你是翁美玲/黄蓉迷? Originally posted by angelinatan_cn at 2005-2-7 04:21 AM:
好像蛋糕的热量都不低.不过我找找. 你是翁美玲/黄蓉迷?
><前两天还被人讽刺我怀旧…… 嗯 喜欢她
我自从自己学烤蛋糕之后 外面卖的蛋糕就不敢多吃了……不是我的技术比较好 而是知道蛋糕里面的糖和脂肪是何其吓人的多了 Originally posted by berlinsky at 2005-2-7 04:24:
><前两天还被人讽刺我怀旧…… 嗯 喜欢她
我自从自己学烤蛋糕之后 外面卖的蛋糕就不敢多吃了……不是我的技术比较好 而是知道蛋糕里面的糖和脂肪是何其吓人的多了
我完全同意你的观点。自己动手做蛋糕,下了多少糖,油,自己心里有底。很多时候买现成是更便宜,但是吃了后,心里慌慌的。不过,还是加上一点运动,多喝点普尔茶,这样一张一弛,就无大碍了。 Originally posted by angelinatan_cn at 2005-2-7 04:32 AM:
我完全同意你的观点。自己动手做蛋糕,下了多少糖,油,自己心里有底。很多时候买现成是更便宜,但是吃了后,心里慌慌的。不过,还是加上一点运动,多喝点普尔茶,这样一张一弛,就无大碍了。
$学习了$$学习了$$学习了$
我还创新地在cheese蛋糕里面加上抹茶粉 这样一举两得 又吃蛋糕又喝茶了 呵呵 谢谢楼主了,你真的是个好人. Originally posted by berlinsky at 2005-2-7 05:20:
$学习了$$学习了$$学习了$
我还创新地在cheese蛋糕里面加上抹茶粉 这样一举两得 又吃蛋糕又喝茶了 呵呵
我记得小时候喜欢看射雕英雄传,时间一到,啥都放下了。守在电视旁,一次好像是播放两集。后来,很多人都又再拍,怎么都没有黄日华/翁美玲这对搭档来得好。不过也可能是先入为主的原因的,其他人拍的总是不那么尽如人意。
张智霖/朱茵版还算凑和。朱茵蛮有翁美玲那份俏皮。
抹茶乳酪蛋糕。。好吃的。不过不一定每次都用绿茶,可以试试伯爵红茶。
刚好我手头有份方子。改天你尝试了,好吃就记得相告。
抹茶起司蛋糕
(8寸模)
材料:
1.奶油乳酪 150公克 熔化奶油 100公克 鲜奶 150公克
2.抹茶粉 6公克 玉米粉 20公克 低筋面粉 15公克
3.蛋黄 40公克
4.细砂糖 35公克
5.蛋白 120公克 细砂糖 70公克
做法:
1.将材料1以隔水加热方式煮熔,直到粘糊浓稠光滑时离火。
2.材料2过筛后加入作法1拌匀,接着加入蛋黄拌匀,最后将细砂糖加入拌匀,即为面糊。
3.将蛋白打至起泡后,分次加入细砂糖并打至湿性发泡。
4.将作法2、3的材料混合快速拌匀,将面糊倒入模型中,即可放入预热好的烤箱,以150℃隔水烘烤30分钟时,再将上火关掉续烤30分钟即可。 烘烤途中需留意水份是否足够,若已蒸发掉需补充热水。
[ Last edited by angelinatan_cn on 2005-2-7 at 13:22 ] 再来一个抹茶型蛋糕。台湾最流行抹茶这玩艺。
抹茶蜂蜜蛋糕
材料:
1.全蛋 1020公克 砂糖 510公克 盐 10公克
2.高筋面粉 175公克 低筋面粉 335公克 抹茶粉 20公克 乳化剂 50公克
3.牛奶 190公克 色拉油 190公克
做法:
1.将高筋、低筋面粉与抹茶粉混合过筛备用。
2.将材料1混合,加温至40℃左右,并且一边快速拌打至体积膨大约4倍、颜色呈乳白状,即可离火再以慢速顺同方向拌打至泡沫光滑细致有流性状。
3.将过筛后的材料2加入快速拌匀成面糊。
4.牛奶与色拉油先拌匀,再分次加入作法3面糊中拌匀。
5.准备好一个约A4大小的蜂蜜蛋糕专用木框模,先铺好烤焙纸,再倒入拌匀的面糊至7分满,入烤箱以170℃烤约1小时即可。 再送你一个早餐土司。。不过是果茶味道的。
花果茶土司
hiangel发表于搜房社区-品尝家常菜
材料:
1.酵母粉 16公克 细砂糖 100公克 蛋 65公克 水 415公克 盐 15公克
2.高筋面粉 810公克 奶粉 25公克
3.奶油 95公克
4.花果茶粒(湿) 160公克
做法:
准备工作─将80公克花果茶浸泡于40公克香橙酒与40公克热水中,使其软化湿润即可
1.将材料1拌匀至溶化备用。
2. 材料2过筛后加入作法1拌匀成团,加入奶油再继续揉至成为光滑光亮的面团。
3.以保鲜膜盖好,在27℃的环境下静置做基础发酵1小时。
4.将面团取出散气,再次滚圆后静置松弛10分钟,再用杆面棍杆成椭圆形面皮,将浸泡于香橙酒中的花果茶取出沥干,均匀洒上在面皮上,由一端卷起,收口处面团必须捏紧。
5.将面团放入模型中,表面刷一层蛋汁,放入烤箱或其它密闭容器中做最后发酵。
6.当面团膨胀至顶端与模型齐平时,即可放入预热至180℃的烤箱中,烤约30分钟即可。
备注: 份量500克3条土司 这个看着很诱人
香橙果茶蛋糕
材料
1.蛋白 230克 塔塔粉(或柠檬汁数滴) 3克
2.细砂糖 160克 /盐 2克
3.低筋面粉 100公克
4.花果茶粒 60公克
5.花果茶酒汁 15公克
做法:
准备工作─将30公克花果茶浸泡于15公克香橙酒与15公克热水中,使其软化湿润即可
1.将材料1以打蛋器搅打至起泡后,将材料2分3次加入继续拌打至湿性发泡,泡沫光滑细致状。
2.低筋面粉过筛2次后,与浸酒后沥干的花果茶粒干拌,再加入作法1中以橡皮刮刀拌匀。
3.取浸泡花果茶的香橙酒汁15公克,分次加入作法2中拌匀后,即可将面糊倒入模型中,放入已预热至170~180℃的烤箱中,烤约25~30分钟即可。 请问这些是不是都要用直径8寸(26CM?)的圆形模吗? Originally posted by 心情人 at 2005-2-7 22:04:
请问这些是不是都要用直径8寸(26CM?)的圆形吗?
26cm好像是9寸。
不过不是所有的蛋糕都用8寸模。
土司用的是长形烤盘。
香橙果茶蛋糕, 你看用的全是蛋白,那么肯定是天使蛋糕,所以用中空模最好。
抹茶蜂蜜蛋糕,用的是方形的烤盘。
我在Woolworth见过一种可以调的圆型烤盘,要不是我已经有了两个蛋糕烤模,我可能就会买下它了。
[ Last edited by angelinatan_cn on 2005-2-7 at 22:47 ] 非常感谢楼主的方子 我一定试试 呵呵 $学习了$$学习了$
这是我以前自己做的绿茶口味cheese蛋糕 照片没有那么漂亮 不过真的很好吃 带到聚会上德国朋友也都觉得很特别、很可口 呵呵 很受欢迎的
我也很迷各种抹茶口味的东西 像抹茶口味的冰激淋、果冻、麻吉…… Originally posted by angelinatan_cn at03:39 PM:
26cm好像是9寸。
不过不是所有的蛋糕都用8寸模。
土司用的是长形烤盘。
香橙果茶蛋糕, 你看用的全是蛋白,那么肯定是天使蛋糕,所以用中空模最好。
抹茶蜂蜜蛋糕,用的是方形的烤盘。
我在Woolworth见过 ...
谢谢了!回头烤一下给你留一份啊! Originally posted by 心情人 at 2005-2-8 23:44:
谢谢了!回头烤一下给你留一份啊!
呵呵。。。那我等着了。。。
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