最近好懶喔!!甚麼都不想動,想想自己買了一堆烘培食材都還沒給它處理,再不處理可能要過期了...
今天就來處理我冰箱那些動物性鮮奶油吧!!做了兩道自己最愛的奶製品~奶酪跟生乳酪蛋糕,因為懶的顧烤箱,所以一切從簡搂....
義式奶酪配方:鮮奶:250g 細砂:40g 吉利丁片:7.5g 動物性鮮奶油:250g
生乳酪蛋糕配方:奶油乳酪:250g 糖粉70g 檸檬汁:1T 香草粉:適量 吉利丁:9g 鮮奶油100cc
![](http://a1.sphotos.ak.fbcdn.net/hphotos-ak-snc6/190237_10150427852115375_517080374_17474062_3416223_n.jpg)
奶酪食材:鮮奶.動物性鮮奶油.糖.吉利丁片(就這4樣夠簡單了吧!!)
![](http://a8.sphotos.ak.fbcdn.net/hphotos-ak-snc6/195982_10150427853580375_517080374_17474078_4994609_n.jpg)
將牛奶和糖隔水加熱,將糖煮溶即可
![](http://a7.sphotos.ak.fbcdn.net/hphotos-ak-ash4/197218_10150427854785375_517080374_17474089_5583684_n.jpg)
吉利丁片泡冰水3分鐘(每個品牌水需泡水時間不同,請依包裝上說明)
![](http://a3.sphotos.ak.fbcdn.net/hphotos-ak-snc6/189756_10150427856035375_517080374_17474094_1745395_n.jpg)
泡軟後將多餘水分擠乾
![](http://a2.sphotos.ak.fbcdn.net/hphotos-ak-ash4/199682_10150427856840375_517080374_17474102_2997334_n.jpg)
將泡軟的吉力丁片丟入牛奶中,然後再倒入動物性鮮奶油,即可關火
![](http://a1.sphotos.ak.fbcdn.net/hphotos-ak-snc6/189509_10150427858250375_517080374_17474119_2973275_n.jpg)
過篩
![](http://a3.sphotos.ak.fbcdn.net/hphotos-ak-snc6/199758_10150427859000375_517080374_17474126_1136243_n.jpg)
分裝到碗或杯子中,若產生氣泡可用牙籤搓破或用小湯匙撈掉
![](http://a1.sphotos.ak.fbcdn.net/hphotos-ak-snc6/199327_10150427859840375_517080374_17474131_5321788_n.jpg)
配方中的分量一次只能做3杯,後來不夠我又多做些,其中3杯還放入巧克力醬
![](http://a8.sphotos.ak.fbcdn.net/hphotos-ak-snc6/189184_10150427860715375_517080374_17474141_4324761_n.jpg)
成品~好吃的說,夠奶味(超愛)
![](http://a4.sphotos.ak.fbcdn.net/hphotos-ak-snc6/196294_10150427861550375_517080374_17474148_1995489_n.jpg)
生乳酪蛋糕準備的食材
![](http://a4.sphotos.ak.fbcdn.net/hphotos-ak-snc6/198450_10150427862420375_517080374_17474157_4323499_n.jpg)
將奶油乳酪室溫下放軟後,加入糖粉,香草粉,拌勻
![](http://a8.sphotos.ak.fbcdn.net/hphotos-ak-snc6/196017_10150427863065375_517080374_17474162_2022906_n.jpg)
將動物性鮮奶油打發
![](http://a7.sphotos.ak.fbcdn.net/hphotos-ak-ash4/189012_10150427863865375_517080374_17474179_4698605_n.jpg)
混勻好的奶油乳酪中加入1大匙的檸檬汁(不愛酸的人也可省略不放)
![](http://a3.sphotos.ak.fbcdn.net/hphotos-ak-snc6/190555_10150427864835375_517080374_17474185_3894355_n.jpg)
將吉力丁粉加入5大匙冷水泡1分鐘左右後隔水加熱煮溶,再分次加入攪拌好的奶油乳酪中
![](http://a8.sphotos.ak.fbcdn.net/hphotos-ak-ash4/198929_10150427881200375_517080374_17474410_278233_n.jpg)
將奶油乳酪麵糊和打發好的鮮奶油混勻即可
![](http://a6.sphotos.ak.fbcdn.net/hphotos-ak-snc6/200732_10150427881930375_517080374_17474418_4591374_n.jpg)
將烤模上鋪上保鮮膜或防沾紙,使凝結後好脫模
![](http://a1.sphotos.ak.fbcdn.net/hphotos-ak-snc6/189541_10150427882690375_517080374_17474429_8062424_n.jpg)
將拌勻好材料倒入鋪平
![](http://a3.sphotos.ak.fbcdn.net/hphotos-ak-ash4/200720_10150427883365375_517080374_17474435_7785578_n.jpg)
生乳酪需放冰箱約5小時,奶酪冰1~2小時左右凝結即可
![](http://a7.sphotos.ak.fbcdn.net/hphotos-ak-ash4/196239_10150427883900375_517080374_17474437_6581950_n.jpg)
脫模的生乳酪蛋糕,看起來白白的不怎樣,但吃起來口感酸酸甜甜的很好吃說~
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