回想當初我開始整蛋糕時，每次焗紐約芝士蛋糕，都一定是白臉書生，各大師傅教授百年秘方都無效，最後我愛你寶寶寄來黄糖來出千, heee，真的是令我摸不著理由。。。
一年後的今天，終於從我家的焗爐，焗出一個金黄色的芝士蛋糕啦 ，雖然不是很十全十美，但我已很心滿意足了 。。。
***好彩我家的焗爐無事, 焗不到蛋糕就大件事了***
As you can tell, my oven was unaffected by my kitchen mishap at all, haaa. Yes, churned out what I called the "more successful" cheesecakes for a long time. In case you haven't noticed, all my cheesecakes are pale and golden is just not in the vocabulary. Really can't figure out why and even resorted to use brown sugar to artificially make it brown,haaa. Anyway, this one turns out great in my standard, and you know what is the difference? Ignore all recipes' temperature and increased it to 200 degrees and VOILA...
Bon Appetit!
咁點解今次會金黃色？
ReplyDelete我最愛吃Cheesecake!
ReplyDeletewhat did u put in the cake to make it in golden color??? kakaka j/k
ReplyDeletegood.. so u can make me one next time i see u...
藍雨 & Penguin
ReplyDelete200 degrees ah..., no prob no prob at all, wait till you see what I am making for my hubby's birthday party this Saturday :)
icecreampuff
ReplyDeleteMy hubby ONLY likes to eat cheesecake besides some yoghurt cakes...
你現在知道是什麼問題嗎~~
ReplyDeleteCheesecakes should not be golden. According to the cheesecakes that I have eaten...unfortunately that would be a few.
ReplyDeleteLooks like yours raise up around the edge. Why is that?
Next time you guys are in town, we can go to Cheesecake Factory. They have LOTS of cheesecakes. That is where we went last night for Eva's birthday celebration.
Tendy
ReplyDeleteTemperature... I used 200 degrees against normal recipe instruction of 160.
But as my sister in US says, the cheesecakes in US are PALE... so... hmmm