Cotton Cheese Cake
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- Опубликовано: 26 дек 2018
- Cotton cheese cake ingredients
7 inch baking pan
large eggs 6
milk 60g 1/4 cup
butter 50g 1/4 cup
cream cheese 160g
cake flour 50g（10g for adjustment） 1/3 cup （1 tablespoon for adjustment）
white vinegar 10g 2 teaspoons
sugar 75g 1/3cup+1 tablespoon
320F/160C preheat oven
300F/150C bake for 1 hour with aluminum foil
300F/150C bake for 20 minutes without foil
turn on the broiler for 2-3 minutes at the end to darken the color.
Love of All by Twin Musicom is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/...)
Artist: www.twinmusicom.org/ 
Хобби
小高姐是我迄今看到的最敬业最专业的厨神，好感动！为了做好蛋糕视频，每次都连做好几个显示不同的效果，讲解清晰明了准确，为你点一百个赞👍
小高姐，什么原因我搅拌好的面糊那么多气泡又稀，不像你的面糊那样？
Anna Tan 溫度不是問題的話（全程要保持低溫） 那你是用機器打還手打的？ 聽起來是根本沒打發， 蛋不多時（2，3顆以下）我會先用手打，因為蛋液太淺那機器的那爪子拌不起來， 先用手打一陣半發了爪子能拌起來了再還機器該就能打成功了. 4顆以上蛋液夠厚爪子能抓起來我才直接機器打. 希望有幫助.
لا
@@KC2009100 .
@@KokoKoko-pg6zd نعم 😂
我從未留言給誰，但忍不住要留給你，最尾你給我們打幾次蛋白的效果，令我佩服，你教的大公無私方法，就是真正的零失敗，謝謝你小高姐！
小高姐，总结出的经验，受教，谢谢分享！
小高姊！妳太貼心了！！各種蛋白成品的示範！！！這個教學真是我目前看過最棒、最用心的！！！！
佩服小高姐，不但教大家做蛋糕也同时教大家為什么会成功或失败的理论跟知识，让我们节省了很多自己去试验的时间。
感觉跟我网上看到的菜谱 差不多。 但减少了乳酪 和面粉 添加了白醋。 我最喜欢小高姐视频的原因 就是 她会把每一步的原理 给你讲清楚 让你理解 这一步的目的 哪些是绝对不能省略的。 小高姐做出来的比别人的蓬松更多 烤法也很新颖
John Michael 加白醋是为了去除蛋的腥味
@@xixixu731 瞎扯，加白醋是为了更容易打发，白醋形成气泡后，气泡表面表面张力大，泡泡不容易破
@@bluejimmy5943 都可以(去腥兼易打發)
No entendí nada
lais alvarado xD
I really like how she goes into detail about what happens with the egg whites and explains the chemistry behind These details!! Not only does it teach more about how to get a good recipe and outcome for this cake but also it applies in so many other baking recipes!
小高姐講得非常詳細，又實驗了不同蛋白箱打發來對比，這是別的導師所沒有的，感恩感謝！！
我一般不评论，但是小高姐地视频真的让人感到了那份用心，很厉害。我不会做饭做菜，但是光看影片都觉得很有食欲，很疗愈，小高姐的食谱不仅仅是食谱了，他是一种艺术😃
I really love how you showed the outcomes when done other ways. Very important in my opinion to show. Thank you.
示範講解和比較打發成果... 非常詳細，第一次看影片自己一直點頭一直嗯嗯的認同，訂閱了 ！ 非常好的學習頻道，也希望能學習更多甜點技巧，受益良多 非常感謝
I LOOOOVE the fact that you actually did some experimental research with this cake, changing parameters whilst keeping others constant. It feels like working in the lab, which I used to do lol. Cakes look super duper yummy baby.
尽管我没试着做，看着你的视频就是一种享受，听着你的声音好温柔，讲解清晰，各种可能出现的问题都一一呈现出来，细心解答让人少走弯路，大爱！
A real baker!!! Knowledge of the science is the difference between home bakers and professional bakers. Thank you for sharing your expertise.
感謝小高姐，我照您的視频去操作，成功了！我真的好高興。
哇！小高姐解釋得好專業喔！老師都未必能教得這麼好. 謝謝妳囉！看妳的影片就是獲益良多 ^^
喜歡小高姐的聲音！特別有親和力！
好赞！我第一次见到不光教你怎样做还带解析的，分析得好到位，简直良心！太喜欢这个大神的视频了，已订阅！
Thank you so much for taking so much efforts to show us the difference between making the same cake but with possible over or under beating of egg whites. Thank you so much. God bless you. Keep it up😊
Hi,
For how much time one should preheat the oven?
真佩服小高姐的职业精神！为了说明干性发泡和湿性发泡的区别，有实验做了几个蛋糕给我们看……👏
Thankyou for this video, i really love how you demonstrated the many possibilities of what this cheesecake could become, especially the result of stiff meringue!
Thank you for the explanation about different kinds of peaks and their effects on the result!
望穿秋水，終於等到了，謝謝小高姐。我爸媽很愛吃你的 Chiffon cake, 特別是巧克力味道的。 謝謝
這個真的太厲害了吧。感覺不一樣的烘烤基礎模式的烤箱也要做一些調整才能考出很完美的樣子。一定是總結了好多次的經驗才可以考出來這麼漂亮的蛋糕，而且總結的真的是一針見血，完全不拖泥帶水。不同方式也都有呈現，真的佩服拍視頻的用心程度。
謝謝小高姐，我嘗試過很多種方法來做戚風蛋糕全都失敗了！最後用了你的方法，终于成功了。so far your receipt is the best👍🙏
Thank you so much for, once again, showing us how different things affect the cake. I would have assumed it was better to go stiffer rather than softer with the meringue, and it appears I would have been very wrong!
请问为什么蛋白电动打很久还是打不开???
你的容器是否乾淨冇油？
@@yueminchen4705 use metal or glass bowl
This video had a most wonderful structure!!!! The English subtitles were excellent!!!! I learned a great deal! Thank you!
学到了很多知识，多谢多谢。幸好家里新入手的大功率stand mixer给力，打蛋白霜两三分钟就好，还自带轻柔翻拌功能，完全不累人。蛋糕刚刚放进烤箱，家里所有人都在等待顺便流口水中……
之前一直只爱做中餐所以从来久觉得西点没什么意思，根据recipe放材料和适当的份量就好。最近因为疫情天天在家，过了1个多月的时候因为加拿大租房电炉子的局限性入手了类似油路煎饼机器之类的炊具，再后来就想说没事久看看做点点心饼干蛋糕之类的。在手机app上也有查，但是上youtube搜索视频，一看小高姐的就感觉特别亲切，语气温和还讲解得生动仔细，真是给我们这些小白提供了不少帮助，之后还发现频道里好多中餐相关的东西还有对面食的各种讲解以及包括刀具就发现特别受用。感谢🙏！
這系列的示範，比廚藝學院更仔細, 感謝.
Passenger 贊同！這不僅是烹飪「藝術」，更是烹飪「科學」。非常難得 - 可能空前未有！必須珍惜！及感謝小高姐！
@@damianrhea8875谢谢二位支持！
感謝小高姐
喜欢老师，解释得好细节。看了这么多教人做糕点的视频 老师最细节和专业 👍🏻👍🏻👍🏻
跟着做了，真的好好吃，家人都很喜欢，谢谢小高姐！
I love your comparison between the levels of whipping egg white. Such a detail video ❤️
小高女士的视频真的很有水平，作为一个有50年经验的中西专业厨师也是您的忠实粉丝哦！
这是我的荣幸\(^o^)/~
专门来赞你一个。如今虚怀若谷的人士越来越少了。
讚嘆！不像那些賣了幾年蛋糕咖啡就當自己是神的人～呵呵！
Even through the screen I can feel fluffyness and softness so good. Thank you very much🙇
為了4:29以後的片段必須點讚，必須留言。蛋糕苦手最困擾的就是無法拿捏蛋白打發程度及對蛋糕的影響，感謝小高姐特意做了對照組，又以淺顯易懂的語言解說，讓新手們有了個直觀的印象，功德無量啊~
请问蛋白打很人还是打不开?
小高姐,你是最棒的.❤️❤️❤️🌹🌹🌹
最後影片連結隨著小高姐的話語一個一個冒出來好感動啊，原來這是一個完整的系列！
This is the first channel I've seen that shows multiple attempts at slightly different techniques, I think it's pretty good to know exactly what it is that makes our baked goods come out the way they do. Great video ^^
❤️
Jordan 🇯🇴
xiao gao jie embodies the spirit of the scientific method! haha
跟着讲解试做，一次成功，甜度刚刚好，用了9寸蛋糕模具，家人说好好吃，谢謝小高姐的教頻!
You hv taken such an effort for showing how the cake comes out when the meringue is not perfect by making the cake several times....i didnt see it in any other channels....thank u so much.👍😃
Thank you for exploring the soft peak, stiff peak, etc
Es realmente PERFECTO, Un saludo desde México.
谢谢小高姐~跟着做一次就成功了✌🏻家人都说好好吃❤️
謝謝小高姐！我終於做出人生第一個不分層的輕乳酪蛋糕！
小高姐的 我們現在是凌晨三點半 聖誕假期過後 仍要忙手机 找電腦資料 偶爾看到妳刚上的視頻 倒有點自癒的感覺！ 如果人生 就立戚風蛋糕一樣 甜甜鬆鬆的 都好喎 可是月球不比地星閒！
I've made this three times and it turned out amazing and fluffy all three times! The cake didn't shrink and it was super soft. Thank you!!
小高姐的方子和讲解都是最棒的，按照视频来做就没有失败过😋 谢谢啦！
This recipe is absolutely delicious! I followed your steps and shared the cotton cheese cake with my friends and they asked for your recipe, too! Thank you so much for sharing your knowledge with us!
您真是用心教學的好老師，我很喜歡!謝謝您
示範太詳細了！！
我就是那個心中一直想問，打太發會怎樣 打不夠又會怎樣
那麼什麼叫不夠什麼叫剛好什麼叫過頭~~
這幾個影片綜合起來，解釋了我不少的困惑呢～～
Brutal 😋
不懂做蛋糕的人都知道這部影片之中的教育意義
就算人們有疑問 也不太會直接花大量時間和材料實驗作法細節差異會造成怎樣的結果 這影片是真的相當好
小高姐真的太棒了，从理论到操作，真的是好老师。
成功啦！柔软细腻有弹性的内部结构，真的太开心了🥳
Thank you for the English measurements. It’s appreciated!
Wow! Thank u so much for sharing all the tips and tricks and showing us different outcomes. Amazing!
额滴神啊！我终于知道小高姐的甜食和料理做得为什么这么成功， 不厌其烦的实验和追求完美的结合！关注每个细节。
超级喜欢你的视频 不仅仅教我们如何烹饪 还告诉我们原理 而且用一次次的实验 证明观点 非常好 非常感谢
I have tried your recipe twice already it is really really delicious!
真心感谢小高姐的耐心讲解。
很喜歡小高姐蛋糕這個系列的視頻，不僅僅是隨便幾個蛋糕的食譜作法，而是通過每個蛋糕的作法講到不同的知識點，學到超多的
thank you so much. thank you also for showing the different results with just minor changes. i thank you again for the many possibilities you have given me.
I’m soooooo happy I found your channel. I was 😞 sad I’d lost you.
My phone broke and lost this great recipe. 😋. But today after looking over and over many videos my effort paid off!!!😀💕
Thank you for this lesson! I am very eager to try this. Watching from America 💗💗
太专业了 不同情况的呈现花了更多的时间，感谢小高姐的用心！
非常敬佩破解问题与求做出最好的精神！
我也是如此，每一次做，都在发掘新发现。
Thank You Sister, You are the best. I had tried most of your recipes n it turned out well.will try the cheese cake, although it is very challenge. Thank you once again. Keep up the good works.
Thank you so much, your explanation is so clear and logical. I will try out this recipe.
I really appreciate that you go extra miles to show what happens if you bake using different stages of egg white peaks. And the step by step tutorial is crystal clear. You are really amazing! Thanks a lot. Gonna try this soon.
This video is so amazing! Your effort in showing us all the results of the different 'peaks' in meringue is really appreciated. Even my husband who is a cooking idiot is so impressed with your explanation and techniques
Thank you so much for explaining the common problems when making this cake. I gave up on this cake after failing many times. You give me hope. I'll definitely try to make it again knowing what changes I should make.
I baked one from your recipe, it's exactly the same as Uncle Tetsu's, saved me $$ and hours of line-up, and I learned this kick-ass skill... thank you soo much!
小高姐的配方和做法朴实无华，生手跟着做的成功率还特别高。
好喜欢听你解释那些“为什么”，透彻🥳
小高姐：睇咗你長細講解視頻真係好感動您你既用心分享，已立即訂閱讚👍👍祝新年快樂🙏🏼
Thank you
Awesome, very detailed tutorial. Thank you 😊 can’t wait to try.
今天跟着你的食谱做了这个蛋糕, 烤出来的蛋糕🎂，非常的满意！谢谢你的教导.
喜欢看博主的视频，每个点都是在帮我们避免错误。今天第一次照着做了蛋糕，虽然面糊做出来浓度不对，但是也很好吃，凉了之后没有刚烤好那么软，再接再厉，谢谢小高姐
Excellent video and fantastic instructions. Great to see the differences the peaks makes and the outcome of the cake thereafter. Wonderful and brilliantly presented. Thank you.
尊敬的小高姐：你好，我们很欣赏你的麺㸃和各种各样的美食制作，我感到很开心和幸运👍使我们通过你的视频进步很大，我衷心的感谢您為广大覌众贡献了宝贵财富，我们永远支持你:谢谢你杰作。
Amazing almost don’t want to eat it the art of cooking amazing !!! you can see how much you love your craft ❤️
喜歡小高姐的解説，非常清楚易解。感謝！😊
小高姐.我做成功了很美味可口太好吃了..謝謝🙏
Thank you for showing the results for different meringue textures. This was immensely helpful and explains why my cakes have failed before.
I love all the tips and do and don’ts!!😃. Very few bakers do that, I really love you girl!💕🌸
最爱看的美食博主，没有之一。一句废话没有，用具和镜头也是极简，全是干货，
謝謝您的詳細說明,我終於知道自己做的蛋糕為何品質不一致的問題了!
Followed your recipe today and got a great result. I am usually very bad at baking. Thank you very much for your video.
小高姐步步为营，豁然开朗！👍
今天试了小高姐的配方，专门试了湿性发泡，回缩比较厉害，但是口感更柔软更湿润，是我做过最成功的蛋糕了，真的超好吃！
試過一次日本的乳酪蛋糕方法，完成失敗，再找到這個小高姐的方法，今天一試，完全成功，發得鬆又滑，感謝小高姐。
@Yimei Du
我不是做蛋糕的。只因疫情在家無聊，干脆學做蛋糕，如今學會幾種類。
日本的未做完就感覺不對勁。烤完大失所望。
做這蛋糕關鍵在於打蛋白，用中速或中高一點的速度打蛋白，打出来好滑。不妨一試。👍
It looks so perfect. Thanks for doing the subtittle!
真想立刻去做蛋糕，可惜我没有烤箱。教得太好了，最喜欢看你的视频。
在头条看到小高姐，没想到在RUclips也看到了！！很喜欢你对原理的讲解！核心内容啊
It's great that you demonstrated the different results that you get from egg whites that are beaten to different consistencies. Thank you for that! Very good video.
Thank you for the explanation behind different results!
Wow, I LOVE your style of explanation. Such a thoughtful process. Can't wait to try this, and see more of your videos
第一次做轻乳酪蛋糕，竟然成功了！喜极而泣😂跟着小高姐果然不容易错！
你用实验的方式告诉我们为什么蛋糕会失败，真的太棒了，立马订阅，势必学会你所有的菜！
Super fluffy wow. I love it for breakfast with some jam on top
小高姐简直就是大神(´⊙ω⊙`)！逻辑清晰，科学家的范👍🏻👍🏻👍🏻
\(^o^)/~
烤出来一面高一面低是咋回事
小高姐講的很詳細很到位！特別愛看你的視頻！
每次有什麼不懂的再回來看一次
小高姐的影片總是能解決我的問題有餘
小高姐不愧是我偶像
Wow, you take cooking so seriously...thanks for the experiments.