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chheng-sńg ê cheesecake

清爽的cheesecake

Kiaⁿ toā-kho͘ koh ài-chia̍h cheesecake ê sui ko͘-niû-á kin-á-ji̍t kài-siāu ê tāng-liōng khin-niú-siùⁿ chia̍h-khí-lâi chheng-sńg ê cheesecake, it-tēng ài oh khí-lâi.

驚大箍閣愛食cheesecake的水姑娘仔, 今仔日介紹的重量輕兩相, 食起來清爽的cheesecake, 一定愛學起來.

Chhâi-liāu:

Cream cheese: 100g

Gû-lin: 75g

Nn̄g, 2 liap, nn̄g-chheng kā nn̄g-lîn pun-khui

mī-hún: 20g

thn̂g: 40g

le-bóng chiap: 1 toa-thng-sî

poan liap le-bóng phê (iōng siōng iù ê chhài-koe khau-á boâ le-bóng phê; mài khau tioh peh-sek ê pō͘-hūn, peh-sek ê phê ē khó͘)

le-bóng kháu-bī ê ké-chí-chiùⁿ: 1 toa-thng-sî

chui: 1 toa-thng-sî

材料:

Cream cheese: 100g

牛奶: 75g

卵, 2粒, 卵清kā卵仁分開

麵粉: 20g

糖: 40g

檸檬汁: 1大湯匙

半粒檸檬皮(用尚幼的菜瓜剾仔磨檸檬皮;勿剾著白色的部份, 白色的皮會苦)

檸檬口味的果子醬: 1 大湯匙

水: 1 大湯匙

Choè-hoat:

1. Kā hang choá ka choè bô͘-á toé ê hêng-chōng; iōng iû boah bô͘-á lāi-pêng.

2. Sū-sian jia̍t hang-lô͘ kàu 135°C; tong-sî, khǹg chi̍t-poe chui tī siōng ē-té chàn

3. Kā cream cheese kap gû-lin lā ho͘ chiâu-ûn. Nn̄g-liap nn̄g-lîn pun nn̄g-pai ka-ji̍p cheese kô͘. Só͘-iú ê chhâi-liāu lâm ho͘ chiâu-ûn, Chài-koh kè-thai mī-hún, sám-ji̍p le-bóng chiap kā le-bóng phê. Koh-chi̍t-pai kā só͘-iú ê chhâi-liāu lā chiâu-ûn.

4. Tī lēng-goā chi̍t-ê oáⁿ, nn̄g-chheng phah kúi ē, chai ka-ji̍p thn̂g. Kè-sio̍k phah nn̄g-chheng kàu gúi-khí-lâi nn̄g-chheng kô͘ ē ū chi̍t-ê kau-á.

5. Ûn-ûn-á tó-ji̍p cheese kô͘ kàu nn̄g-chheng kô͘ lāi-té; khin-khin-á poan ho͘ chiâu-ûn.

6. Kā poân-ho͘ ê koe-nn̄g-ko kô͘ tó-ji̍p bô͘-á lai; bô͘-á sì-chiu-ûi khn̄g chui, hang 70~80 hun-cheng.

7. Hang hó ê cheesecake, seng hō͘-i khah liang chai án bô͘-á tó chhut-lâi, theh tiau hang choá, chiaⁿ khn̄g koe-nn̄g-ko tī poâⁿ-á lāi.

8. Tī sio-hêng ê tiáⁿ khat ji̍p le-bóng ké-chí-chiùⁿ kap chui, kā ké-chí-chiùⁿ chú ho͘ khui, chú seng thn̂g chui; khah liang tām-po̍h-á, thn̂g-chúi lâm leh cheesecake bīn-téng. (Mā ē-sái thiàu kè chi̍t pō͘; lâm ké-chí-chiùⁿ ê thn̂g-chúi chí-sī māi ho͘ koe-nn̄g-ko khoàⁿ khí-lâi khah kng-bīn.)

做法:

1. Kā烘紙ka作模仔底的形狀; 用油抹模仔內爿.

2. 事先熱烘爐到135°C; 同時, khǹg 一杯水佇尚下底層.

3. Kā cream cheese 合牛奶撓乎齊勻. 兩粒卵仁分兩擺加入cheese糊. 所有的材料lâm乎齊勻. 再-koh過篩麵粉, 摻入檸檬汁kā檸檬皮.閣一擺kā所有的材料撓齊勻.

4.佇另外一個碗, 卵清phah幾下, 再加入糖. 繼續phah卵清到gúi起來卵清糊會有一個鉤仔.

5. 緩緩仔倒入cheese糊到卵清糊內底; 輕輕仔拌乎齊勻.

6. kā poân乎的雞卵糕糊倒入模仔內; 模仔四周圍khn̄g水, 烘70~80分鐘.

7. 烘好的cheesecake, 先予伊卡涼再按模仔倒出來, 提掉烘紙, 正khn̄g雞卵糕佇盤仔內.

8. 佇小型的鼎khat入檸檬果子醬合水, kā果子醬煮乎開, 煮成糖水; 卡涼淡薄仔, 糖水淋leh cheesecake面頂. (嘛會使跳過一步; 淋果子醬的糖水只是眛乎雞卵糕看起來卡光面.)

(原文出處-含英文版)