準備食材
Ingredients List
| 食材 (Ingredients) |
|---|
| 底部 (Base) |
| 餅乾碎 (Cookie Crumbs): 90g |
| 黃油 (Butter): 40g |
| 玫瑰奶酪 (Rose Cream Cheese) |
| 奶油奶酪 (Cream Cheese): 85g |
| 白糖 (Sugar): 10g |
| 玫瑰醬 (Rose Jam): 50g |
| 溫熱牛奶 (Warm Milk): 40ml |
| 吉利丁 (Gelatin): 10g |
| 奶油 (Cream) |
| 淡奶油 (Whipping Cream): 300ml |
| 白糖 (Sugar): 10g |
| 荔枝茶凍 (Lychee Tea Jelly) |
| 凍檸茶 (Iced Lemon Tea): 200ml |
| 吉利丁片 (Gelatin Sheets): 8g |
| 荔枝果肉 (Lychee Pulp): 少許 (a little) |
| 需要的用具 (Required Tools) |
|---|
| 模具 (Mold) |
| 攪拌盆 (Mixing Bowl) |
| 打蛋器 (Whisk or Electric Mixer) |
| 刮刀 (Spatula) |
| 平底鍋 (Saucepan) |
| 冰箱 (Refrigerator) |
| 刻度秤 (Measuring Scale) |
步驟
Instructions
底部 (Base)
- 餅乾碎 90g 和 黃油 40g 倒入模具中。
- Pour 90g of cookie crumbs and 40g of butter into the mold.
- 按壓平整。
- Press flat.
- 放入冰箱冷藏定型。
- Refrigerate to set.
玫瑰奶酪 (Rose Cream Cheese)
- 奶油奶酪 85g 和 白糖 10g 稍微攪拌。
- Slightly stir 85g of cream cheese and 10g of sugar.
- 加入 玫瑰醬 50g，攪拌均勻成為玫瑰奶酪醬。
- Add 50g of rose jam, mix well to become rose cream cheese.
- 溫熱牛奶 40ml 中加入 吉利丁 10g，攪拌後倒入玫瑰奶酪中，攪拌均勻。
- Add 10g of gelatin to 40ml of warm milk, stir and then pour into the rose cream cheese mixture, mix well.
奶油 (Cream)
- 淡奶油 300ml 和 白糖 10g 打發至濃稠。
- Whip 300ml of whipping cream and 10g of sugar until thick.
- 倒入玫瑰奶酪中，攪拌均勻。
- Pour into the rose cream cheese mixture, mix well.
- 拿出事前冷藏的模具，倒入一半的玫瑰奶酪糊，冷藏定型。
- Take out the pre-refrigerated mold, pour in half of the rose cream cheese mixture, and refrigerate to set.
荔枝茶凍 (Lychee Tea Jelly)
- 凍檸茶 200ml 小火溫熱，加入 吉利丁片 8g 攪拌至溶解。
- Warm 200ml of iced lemon tea over low heat, add 8g of gelatin sheets, and stir until dissolved.
- 加入少許 荔枝果肉，將果肉及凍檸茶倒入模具中，冷藏至凝固。
- Add a little lychee pulp, pour the pulp and iced lemon tea into the mold, and refrigerate until set.
- 拿出事前冷藏的玫瑰奶酪模具和凍檸茶模具，加入冷藏好的荔枝茶凍，倒入剩餘的玫瑰奶酪糊，冷藏4小時以上。
- Take out the pre-refrigerated rose cream cheese mold and iced lemon tea mold, add the chilled lychee tea jelly, pour in the remaining rose cream cheese mixture, and refrigerate for more than 4 hours.
- 脫模後即可享用。
- Unmold and enjoy.
教學影片
Video
影片逐字稿
Video Transcript
00:10
餅乾碎：90g
Cookie Crumbs: 90g
黃油：40g
Butter: 40g
倒入模具
Pour into mold
按壓平整
Press flat
冷藏定型
Refrigerate to set
—
00:16
奶油奶酪：85g
Cream Cheese: 85g
白糖：10g
Sugar: 10g
稍微攪拌
Stir slightly
玫瑰醬：50g
Rose Jam: 50g
攪拌，成為玫瑰奶酪醬
Mix to become rose cream cheese
—
00:20
溫熱牛奶：40ml
Warm Milk: 40ml
吉利丁：10g
Gelatin: 10g
攪拌後倒入玫瑰奶酪中
Stir and pour into rose cream cheese
攪勻
Mix well
—
00:24
淡奶油：300ml
Whipping Cream: 300ml
白糖：10g
Sugar: 10g
打發濃稠
Whip until thick
倒入玫瑰奶酪中
Pour into rose cream cheese
攪勻
Mix well
—
（拿出事前冷藏的模具）
(Take out the pre-refrigerated mold)
倒入一半玫瑰奶酪糊
Pour in half of the rose cream cheese mixture
冷藏定型
Refrigerate to set
—
00:32
凍檸茶：200ml
Iced Lemon Tea: 200ml
小火溫熱
Warm over low heat
加入 吉利丁片：8g
Add Gelatin Sheets: 8g
荔枝果肉：少許
Lychee Pulp: a little
將果肉及凍檸茶倒入模具冷藏
Pour the pulp and iced lemon tea into the mold and refrigerate
—
00:38
（拿出事前冷藏的玫瑰奶酪模具，及凍檸茶模具）
(Take out the pre-refrigerated rose cream cheese mold and iced lemon tea mold)
加入冷藏好的荔枝茶凍
Add the chilled lychee tea jelly
倒入剩餘的玫瑰奶酪糊
Pour in the remaining rose cream cheese mixture
冷藏4小時以上
Refrigerate for more than 4 hours
脫模
Unmold
