芒果cheesecake
香甜的芒果同cream cheese 好甲.. 今次用咗cream cheese spread 比 起一塊同牛油size一樣的cream cheese 好用同easy blend..
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1先把餅底做好。可以用9吋蛋糕焗盤, 把餅碎同牛油混合然後壓扁在焗盤上,放入fridge 雪硬。把芒果切粒粒..
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2把cream cheese spread 打發到糊.
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33/4cup of concentrated mango juice,魚膠粉同糖放入小煲內用慢火烹調至熔化. 然後把混合汁放入打好的cream cheese mix well. Set aside.
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4用另外一個盤把鮮忌廉打發至whipped cream stage. 然後把whipped cream 放入混合好的cream cheese mix well.
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5把芒果粒粒混合到cream cheese in step 4.張芒果粒平均分部. Then pour the whole mixture into 蛋糕盤(step 1)
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6用1/4 cup of concentrated mango juice 去做 decoration. 在蛋糕上用mango juice 畫2個圓圈..1個小內圓圈,1個外圓圈.再用筷子尖畫一條線從由外圈畫到內圓圈中心.可以畫8-10 條.
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7After the decoration, put the cake in the fridge for at least 4 hours or overnight. Then it's ready.
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