關於 agar glaze ，我們在網路上蒐集到這些相關的討論、資訊與評價

這個，真的很好吃!! ❤️ #輕乳酪蛋糕 升級版！❤️
詳細基本作法，不收藏後悔~

美麗腰身和零毛孔般細緻的滑順感~
一口咬下口感非常的輕盈，不甜膩，恰到好處~
冰鎮後會有綿密帶著像是冰淇淋一樣的口感~
真的非常的好吃喔!!!😘

好多老師沒有提到的秘訣~
✏蛋黃糊要一定要過篩蛋糕組織才會細緻~

✏打發蛋白可以不加檸檬汁沒關係~

✏鏡面果膠不做也不影響口感，只是看起來更漂亮~
有時候我自己也懶得做啊~
......................................................................................
☀記得訂閱我的🎥youtube頻道，有更多甜點麵包影片!🛎
>>> https://pse.is/QJJTZ

☀詳細圖文配方食譜
>>> http://yummymum.tw/2016-12-07-1048
.......................................................................................
/橢圓輕乳酪蛋糕2個配方/

//材料 Ingredients//
[蛋白霜 Meringue]
蛋白 egg white 4個
檸檬汁 lemon juice 10ml
細砂糖 sugar 80g
[起司蛋黃糊 cheese batter]
牛奶 milk 170ml
奶油乳酪 cream cheese 170g
奶油 unsalted butter 60g
低筋麵粉 cake flour 40g
玉米粉 corn starch 20g
蛋黃 egg yolk 4顆
[鏡面果膠 Glaze]
洋菜粉 agar powder 1g
水 water 100ml
砂糖 sugar 1小匙 tsp

/烘焙温度/ Bake Temperature
上火 200度/下火130度 烤10分上色。
再降至上火120度/下火130度 烤60分。悶5分鐘。

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Resepi Kek Keju Mangga Dingin

Bahan-Bahan:

Dasar Biskut –

150gm biskut digestive – dihancurkan
70gm mentega cair

Adunan Keju –

250gm cream cheese – suhu bilik
60gm gula kaster
1 sudu besar lemon jus
1 biji mangga (kisar, jadikan puri mangga), ketepikan 4 sudu besar utk glaze**
140ml yogurt (1 pack kecil)
150ml UHT whipping cream
1 1/2 sudu besar gelatin halal (cap kijang, bunga raya, nona)
50ml air
1/2 biji mangga – potong dadu

Glaze –

1/2 sudu besar gelatin
50ml air
4 sudu besar puri mangga** + 1 sudu besar gula pasir (gaul rata)

Hiasan –

3 biji mangga gold waterlily (di hiris nipis)
1 sudu kecil serbuk agar-agar
1 sudu besar gula pasir
100ml air

Loyang 7″ Loose Base Tin

Cara Membuat:

1. Dasar Biskut – Gaul serbuk biskut dan mentega cair hingga rata, kemudian ratakan dan tekan padat ke dasar loyang. Bakar selama 8-10 minit pada suhu 180C, kemudian sejukkan di dalam peti sejuk.


2. Adunan Keju – Pukul whipping cream hingga pekat. Ketepikan.

3. Masukkan air ke dalam mangkuk, tabur gelatin dan biar sehingga gelatin kembang. Cairkan di dalam microwave beberapa saat atau secara double boil. Ketepikan.

4. Pukul cream cheese dan gula hingga rata dan tidak berketul. Masukkan puri mangga, lemon jus dan yogurt, putar hingga bergaul rata.

5. Masukkan gelatin cair, gaul rata dan akhir sekali masukkan whipping cream, kaupbalik hingga sebati.

6. Atur kiub mangga di atas dasar biskut. Kemudian tuang adunan keju dan ratakan. Simpan di dalam peti sejuk selama 4 jam atau semalaman.

7. Glaze – Masukkan air ke dalam mangkuk, tabur gelatin, biar sebentar. Cairkan di dalam microwave beberapa saat atau secara double boil. Gaul bersama puri mangga hingga rata, biarkan suam baru di tuang ke atas adunan keju. Sejukkan di dalam peti sejuk hingga beku.

8. Hiasan – Susun hirisan mangga membentuk bunga ros atau yang disukai.

9. Masak air, gula dan serbuk agar-agar hingga mendidih. Kacau hingga wapnya hilang dan suam baru di tuang ke atas hirisan mangga. Simpan di dalam peti sejuk sehingga beku.

Tips :

1. untuk memotong kek keju, rendam pisau dalam air panas, lap dan potong.

2. Sentiasa simpan di dalam peti sejuk sebelum di hidang.

感謝美國邁阿密的巧克力大師大B哥的分享😂😂

Recipe: Strawberry and Cream Eclair.
Choux Pastry
150g Milk
150g Water
270g Butter
5g Sugar
4g Salt
240g All-purpose Flour
360g Fresh Whole Eggs
Preheat oven to 350F/175C

In a medium saucepot, combine water, milk, sugar, salt and butter and bring to a boil over high heat. Add flour all at once and cook, stirring constantly, until mixture forms a cohesive lump and pulls from the sides of the pot. Transfer dough to the bowl of a stand mixer with the paddle attachment and mix on low speed. Add eggs one at a time, scraping bowl and paddle as necessary between additions to obtain a smooth, consistent dough.
Place choux paste into a piping bag with a 1 cm plain nozzle/star shaped nozzle. Pipe them as evenly in straight lines about 12 cm in length. Egg wash the éclairs with a brush and at the same time flatten down the little tips. Bake for 25 minutes . Whipped Ganache
150g heavy cream
15g invert sugar. 15g glucose. 120g Ivoire white chocolate
240g heavy cream
Bring the 5oz/150g cream to boil with the glucose and invert sugar, gradually pour over the white chocolate, emulsify with a hand blender. Mix with the cold cream. Let set in the refrigerator for 12 hours. Whip the ganache to medium peak. Reserve in a pastry bag.
Red Glaze
65g water
120g sugar
120g glucose syrup
120g white chocolate
11g silver gelatin sheet
80g condensed milk
45g nappage
red food color as you need
Soak gelatin in ice water until softened; squeeze out excess water and set aside.
Bring the water, sugar and glucose and cook to 217F/103 C and stir in the drained gelatin. Pour the hot the cream on the white chocolate and emulsify with the hand blender, then stir in the condensed milk and the nappage. Mix with hand blender adding black food color. Let set in the fridge for 24 hours. The Glaze will be ready when reaches 26C.
Strawberry Fluid Gel
240g strawberry puree 2.5g agar agar
60g granulated sugar bring to boil everything. Let set and pass in the blender. Make a wide incision in the side of each eclair. Fill each eclair with white chocolate whipped ganache and strawberry fluid gel. Glaze the eclair at 26C. #bachour

Sekali pandang dessert ni pun dah nampak 'menggiurkan'. Rupanya yang cantik berkilat dengan warna-warni daripada pelbagai jenis buah-buahan segar. Makan pula sejuk-sejuk, fuhhh memang nikmat sangat!

Resepi Agar-Agar Cermin Buah, Cantik Berkilat Bikin Hati Terpikat

//Bahasa Melayu
--------------------------------------------------------------------------------------------

Resepi Agar-Agar Cermin Buah

Bahan-bahan (Agar-agar Putih)

1 paket serbuk puding vanila

1 liter air


Bahan-bahan (Agar-agar Buah)

1 paket serbuk agar-agar

1 liter air

1 cwn gula

buah tembikai

buah tembikai susu

buah strawberi

buah limau tin

buah laici tin


Cara memasak

1. Agar-agar Putih: Didihkan air dan masukkan serbuk puding vanila. Kacau sebati dan tuangkan larutan tersebut ke dalam acuan.

2. Keraskan agar-agar tersebut sekurang-kurangnya 1 jam.

3. Potong agar-agar putih dan susun semula agar-agar tersebut ke dalam acuan.

4. Masukkan buah-buahan dan agar-agar putih yang telah di potong secara berselang-seli ke dalam acuan.

5. Agar-agar Buah: Didihkan air, masukkan serbuk agar-agar dan gula ke dalam periuk. Masak sehingga gula larut.

6. Tuangkan larutan ni ke dalam acuan tadi.

7. Keraskan semula selama 30 minit – 1 jam sebelum dihidangkan.

8. Agar-Agar Cermin Buah siap untuk dihidangkan.


//English
--------------------------------------------------------------------------------------------

Tasty Glass Fruit Pudding Recipe That Everyone Will Love

This dessert texture is very 'seductive'. The mirror glaze cosists with various colors from several fresh fruits. Imagine when it is eaten cold, definitely very yummy and tasty!

Glass Fruit Pudding Recipe

Ingredients (White Jelly)

1 packet vanilla pudding powder

1 liter water


Ingredients (Fruits Jelly)

1 packet agar-agar powder

1 liter water

1 cup of sugar

watermelon

honeydew

strawberries

canned mandarin

canned lychee


Cooking methods

1. White Jelly: Boil water and add in vanilla pudding powder. Stir well and pour the mixture into the mold.

2. Set the agar-agar for at least 1 hour.

3. Cut the white part and arrange it back into the mold.

4. Pour the fruit jelly mixture into and add in selection of fruits that have been cut.

5. Fruits Jelly: Boil water, add in agar-agar powder and sugar into the pot. Cook until sugar dissolves.

6. Pour this mixture into the previous mold.

7. Set them back for 30 minutes – 1 hour before serving.

8. Glass Fruit Pudding is ready to be served.


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Raw eggs? The Ohm's eyes of Nausicaä? Pac-Man? No.
This is an adorable cake that's easy to make—just mix and bake! The bittersweet flavor of the apricots is a great match with the rich batter and makes for a simple but delicious cake. Don't skip the finishing touch apricot glaze! It makes the cake all the more adorable. We know it's a little troublesome, but please hear us out on this one. We hope you enjoy this recipe!

Recipe (One 18cm Round Cake)

Baking the Cake
1. Take 100g of unsalted butter which has been brought to room temperature and mix until it becomes smooth.
2. Add 90g of sugar in several additions, mixing after each addition.
3. Beat two eggs and add in several additions, stirring each time as you did with the sugar.
4. Combine 80g of cake flour with 70g of almond flour and sift. Add sifted dry mixture to the egg mixture and mix lightly.
5. Pour into an 18cm round mold and gently flatten.
6. Bake for 12 minutes in an oven preheated to 180 degrees Celsius (356 degrees Fahrenheit).
7. Remove from the oven and place 8 apricots from the can on top. You don't need to worry about rushing to place the apricots. However, it would be a good idea to make sure that the oven temperature does not drop by closing the door and keeping the temperature setting constant.
8. Place the cake back into the oven and bake for another 18 minutes.
9. Check with a skewer or other implement to see if the cake is baked all the way through.
10. Once the cake cools, remove it from the mold.

Making the Apricot Glaze (Nappage)
11. Mix 100ml of apricot wine with 1g of agar powder and heat in a 600w microwave oven for one minute.
The glaze can be made by combining 100ml of water, 6g of sugar, and 1g of agar powder as well. Using a clear juice should work as well. If you don't need it to be sweet, you could make it with just water and agar powder. Even mixing apricot jam with a small amount of water and spreading it out can work for this step.
12. Using your fingers or a brush, spread the mixture from step 11 onto the cake from step 10.
13. Decorate with mint leaves.
14. And it's finished!

混ぜて焼くだけで できるかわいいケーキです。杏の甘酸っぱさとそれに負けない濃い目の生地でシンプルだけどおいしいケーキできました。ぜひ、仕上げのナパージュは省略せずに塗ってください。かわいさがランクアップすると思います。一手間ですが、妄想グルメからのお願いです。どうぞよろしくお願いします。

*レシピ*（18センチの丸型 1個分）
ケーキを焼きます
１．室温に戻しておいた、無塩バター 100gをなめらかになるまで混ぜる。
２．砂糖 90gを数回に分けて加え、その都度混ぜる。
３．卵 2個を溶き、数回に分けて加え、その都度混ぜる。
４．薄力粉 80gとアーモンドパウダー 70gを合わせてふるったものを加え、さっくりと混ぜる。
５．18センチの丸形に入れる。ザッと平らにならす。
６．180度に予熱したオーブンで12分焼く。
７．いったん取り出し、缶詰めの杏を８個のせる。杏をのせる時は慌てなくても大丈夫。ただし、オーブンの庫内温度が下がらないように予熱モードにしておくとよいと思います。
８．再び、オーブンに入れ、18分焼く。
９．竹串などで焼き上がりを確認する。
１０．冷めたら型から取り出す。
ナパージュを作ります
１１．あんず酒 100mlに粉寒天 1gを加え、600wの電子レンジで1分加熱する。
ナパージュは水 100ml、砂糖 6g、粉寒天 1gを混ぜても作れます。濁りのないジュースを使ってもいいと思います。甘みが必要なければ水と粉寒天だけで作ってもいいです。杏ジャムを少量の水で伸ばしたものでもOKです。
１２．ハケや指で１１を１０の杏に塗る。
１３．ミントの葉を飾る。
１４．できあがり。

「輕乳酪蛋糕」Japanese Cheesecake 升級版！詳細基本作法，不收藏後悔~ | 俏媽咪潔思米
輕乳酪蛋糕和重乳酪蛋糕的分別，應該也不用解釋了，字面上主要就是成分中奶油乳酪的多寡以及蛋糕所呈現出乳酪口感上的不同這樣~
輕乳酪蛋糕應該是偏向大眾口味，因為有許多人對於重乳酪的奶油起司口感可能還不是那麼普遍接受~所以輕乳酪帶些微酸，綿蜜蛋糕體的口感，媽咪覺得深得人心壓~
詳細圖文食譜請點擊：http://yummymum.tw/2016-12-07-1048/
重乳酪蛋糕做法：https://www.youtube.com/watch?v=Z6tBh6wXr3w

橢圓輕乳酪蛋糕2個配方配方
(是媽咪我自己不停實驗後的口味與份量喔~)

//材料 Ingredients//
[蛋白霜 Meringue]
蛋白 egg white 4個
檸檬汁 lemon juice 10ml
細砂糖 sugar 80g
[起司蛋黃糊 cheese batter]
牛奶 milk 170ml
奶油乳酪 cream cheese 170g
奶油 unsalted butter 60g
低筋麵粉 cake flour 40g
玉米粉 corn starch 20g
蛋黃 egg yolk 4顆
[鏡面果膠 Glaze]
洋菜粉 agar powder 1g
水 water 100ml
砂糖 sugar 1小匙 tsp

烘焙温度 Bake Temperature (烤箱: 好先生)
上火 200度 下火130度 烤10分上色。
降至上火120度 下火130度 烤60分。悶5分鐘。

First Period 200/130℃ 10mins
Second Period 120/130℃ 60mins, then wait for another 5 mins

✐.ɴɪᴄᴇ ᴅᴀʏ 〰︎💌・🌷・🍒・
大家好，我是潔思米，擁有三個寶貝的全職媽咪，喜歡料理、烘焙。
每週我會和大家分享一些簡單的甜點烘焙和料理做法。
喜歡的朋友們歡迎訂閱我的頻道以及在評論區和我分享看法哦~
http://bit.ly/2vXUwiZ

#輕乳酪蛋糕#俏媽咪潔思米#烘焙#bakery#cake#蛋糕#輕乳酪蛋糕做法