探險家攻略 > 食譜 > 蛋糕 > 玫瑰免烤芝士蛋糕食谱视频教程 Non-Bake Rose Cheesecake Video Tutorial recipe （中英食谱）

玫瑰免烤芝士蛋糕食谱视频教程 Non-Bake Rose Cheesecake Video Tutorial recipe （中英食谱）

由 BakingTaitai 於 2014-05-30 12:29:40 發表 | 累積瀏覽 1702

分類：蛋糕

为了庆祝结婚14周年，我编写了这个健康的免烤芝士蛋糕食谱。每一口都有玫瑰的芳香，让你吃起来有种浪漫甜蜜的感觉！

这蛋糕用的是全天然的材料，加上营养价值高的玫瑰花，吃了也不会有罪恶感，嘻嘻！

玫瑰花茶的营养价值

玫瑰花含丰富的维生素A、C、B、E、K，以及单宁酸，能改善内分泌失调，对消除疲劳和伤口愈合也有帮助。调气血，调理女性生理问题，促进血液循环，美容，调经，利尿，缓和肠胃神经，防皱纹，防冻伤，养颜美容。

Rose Non-Bake Cheesecake

玫瑰免烤芝士蛋糕

Please click here to watch video tutorial. 请按这看视频教程.

Ingredients (this makes a 6 inch cake, to make an 8 inch cake, just multiply the amount of each ingredient by 1.78 and round off the decimals)

Base:

90 grams digestive biscuits

30 grams unsalted butter, melted

Filling:

200 grams cream cheese, soften at room temperature

60 grams brown sugar

7 grams gelatine powder

30 grams water

150ml fresh milk

30 grams dried rose buds

材料：（够做一个6寸的蛋糕，如果要做8寸的，材料的分量乘1.78）

蛋糕底部：

90克消化饼干

30克无盐牛油，融化

蛋糕体：

200克奶油奶酪，软化在室温下

60克红糖

7克胶粉

30克水

150毫升鲜牛奶

30克干玫瑰花蕾

Method:

1. Melt the butter using the bain-marie (double boiler) method. (I melt the butter directly over my Brandt induction hob.) Set aside to cool.

1。使用温水隔水加温溶化牛油成为液体。(我直接在Brandt电磁炉上溶化。）放一边冷却。

2. Cook the milk and rose buds in a pot over small fire for 8 minutes and steep for 5 minutes before straining the milk. Set aside to cool. (Do not use high heat as you will burnt the milk)

2。在一个小锅，用小火煮牛奶和玫瑰花大约8分钟，熄火再泡5分钟。用筛过滤玫瑰奶。（不要用大火煮，因为牛奶会煮焦）

3. Crushed digestive biscuits. (I used the blender to crush it to get a finer texture. )

3。消化饼干压成碎块状。(我用搅拌机来粉碎, 质感更细。)

4. Mix the melted butter and crushed digestive biscuits together in a bowl. With the back of a spoon, press the biscuit crumbs firmly onto the base of the pan. Chill in the freezer compartment for at least 30 minutes.

4。融化的牛油和压碎的消化饼干放入碗中，混合均匀。饼干碎均匀压在模底，用力压紧后，放入冰箱冷藏30分钟冰硬。

5. In another bowl, sprinkle gelatin powder (without stirring) into water, put aside for 10 minutes for grains to swell before setting the bowl over a pot of simmering hot water. Stir with a spoon until gelatin melts, remove and put aside to cool to room temperature.

5。把水放在一个碗中，撒上胶粉（不要搅拌），静置10分钟，隔水加温，搅拌到胶粉溶化，放在一边冷却。

6. With an electric mixer, beat cream cheese till smooth, then add in brown sugar, mix well. Followed by adding milk, mix well before blending in gelatin till fully incorporated.

6。用电动搅拌机，搅打奶油奶酪，直到顺滑，加入红糖，搅拌均匀。然后加入玫瑰奶，再搅拌，最后加入明胶, 搅拌均匀。

7. Pour the mixture into the pan. Smooth the surface with a spatula and tap the cake pan lightly on the table top. Chill the cake in the refrigerator at least 3 to 4 hours before serving.

7。蛋糕糊倒入模里，用刮刀抹平表面，轻轻在桌台上敲几下。放入冰箱冷藏三至四小时。

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. http://bakingtaitai.blogspot.sg/2014/05/non-bake-rose-cheesecake-video-tutorial.html

Thank you.”

编写或翻译食谱需要时间和精力的，请不要复制或将它作为自己的食谱。如果你想分享在我部落格的任何食谱，请提供在这里的相关链接，http://bakingtaitai.blogspot.sg/2014/05/non-bake-rose-cheesecake-video-tutorial.html

谢谢。"

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