Sunday, September 6, 2015

饼干情怀1~~简易苏打饼芝士蛋糕 【Simple And Easy~Non Bake Cracker Layered Cheese Cake】


手作日期:02/09/2015 

我的饼干情怀~~(1)苏打饼

从小至今 , 我都特别爱吃饼干 。从平民化的"苏打饼" ,“马里饼”,

“肚挤饼”到在那些年可说是贵族饼干的"丹麦牛油饼"。我这个馋嘴

饼干精灵都很爱

小时候 ,妈妈常会泡一杯热美禄(Milo)及拿几块苏打饼给我当

点心吃。而我最爱的,也是一般小孩会的方式~~就是

美禄吃。小孩拿苏打饼沾美禄,大人拿苏打饼沾咖啡乌。

历久常新的吃法,无论时代如何变迁,依然“不退流行”。



(相片取自网络,如有冒犯版权,请告知!)

“湖水蓝的铁盒,几棵的麦草图案,黑底蓝字”,还记得

这很经典的 Jacob & Co's 铁盒装苏打饼吗?




收了个“简易版提拉米苏”食谱蛮久,却一直任它封尘。这次,家里刚好有

奶油芝士等着被消灭。因配方中需要用鲜奶油,不想为了一点点的份量

一大盒鲜奶油回家。因此,唯有再次把食谱阁下。

在茫茫网上 , 以大海捞鱼法来捕寻类似的食谱。最后看中了Mommy Michelle 

只需简单4种食材的"Cracker Layered Cheese Cake”。

爱做梦的我,为了满足自己的“带我走” 白日梦,把配方稍微调整,做了

这简化的美禄版带我走~"千层芝士蛋糕”。

第一层是甜口的美禄,第二层是咸香甜的芝士,第三层是咸甜苏打饼乾。

虽是多层次的口感,味道却很一致。美中不足的是。。炼奶量放的不够,

所以稍微咸口,下次做会调整炼奶的量及在每一层都撒上一些的美禄粉。



*苏打饼芝士蛋糕食谱*Recipe Adapted From Mommy Michelle Blog
with my own modifications.


材料:- 

室温软化奶油芝士 - 250g

甜炼奶 - 6汤匙 (90g)

苏打饼乾- 适量 

温水 - 200ml

3合1美禄 - 1条

表层装饰  :- 美禄粉  - 适量

模具:-  6寸四方模或盒子 


制作步骤:-

1) 3合1美禄用200ml的温水冲泡好,待用.
(沾饼干时,美禄温度不要太高).
   
2) 6寸模里先铺上一张铝箔纸.

3) 室温软化奶油芝士和炼奶一起搅拌至鬆发及顺滑,即可.(用手动打蛋器或搅拌机都可以)

4) 将苏打饼沾美禄,排一层在已铺了铝箔纸的模具里.(避免苏打饼太软,我是一片片的沾)

5) 抹一层奶油芝士馅在苏打饼上,接着再铺一层沾了美禄的苏打饼.重复这步骤直到奶油芝
士馅完毕.(我做了6层,每层4片饼乾,共用了24片苏打饼乾,表层是奶油芝士层)

6) 放入冰箱冷藏至少4个小时或隔夜.脱模, 享用前筛上薄薄一层的美禄粉在蛋糕表层.即可.


小贴士:-

1)材料方面-你可以选用任何自己习惯用的品牌的苏打饼干,奶油芝士和甜炼奶.

2)炼奶 -原食谱是用6汤匙(换算成克约为 - 90g)我用45g不甜有点微咸口.因此炼奶量,请依个人喜好调整.

3)美禄 - 除了美禄口味,也可以换成鲜奶,咖啡或任何口味,随个人意愿.





Ingredients-

Soften Cream Cheese - 250g

Sweet Condensed Milk  - 6tbsp (90g)

Cream Crackers - Half Pack

Warm Water - 200ml

3 in 1 Milo - One Stick 

Topping :- Some Milo Powder 

Mould:-  6" Square Mould or Container




METHOD:- 

1) In a bowl dissolved the 3 in 1 Milo with 200ml warm water until fully dissolve, set aside.

2) 6 inch cake mould  lined with  aluminium foil at the bottom. 

3) Beat the Cream Cheese with  condensed milk till it is fluffy and smooth.

4) Dip crackers in the Milo,remove quickly(about 10 seconds), arranged a layer of dip crackers in a 6" square cake mould or container.

5) Cover the crackers with a layer of cheese batter, and follow by another layer of dip crackers.

6) Repeat the steps until the cheese batter is used up. (Top Layer cover with cream cheese batter)

7) Chilled in fridge for at least 4 hours or overnight.Remove the Cake from mould for decorating. Spread with a thin layer of Milo powder before serving.

TIPS:-

1) Ingredients - You can use any brands of your choice.  

2) Condensed Milk - According to the original recipe, 6tbsp condensed milk is not sweet,I used 3 tbsp(45g) not sweet, you can adjust the sweetness according to your own liking.

3) Milo - Beside Milo, you can switch to Coffee, Milk or any other flavors that you prefer.





手作日期记录:02/09/2015 


This post is linked to – Little Thumbs Up September 2015 (Milo)
organised and hosted by Zoe from Bake for Happy Kids
 and Doreen from My Little Favourite DIY.



2 comments:

  1. Hi Michelle,

    I like this clever recipe! This is like Milo tiramisu but using cream cracker instead of sponge fingers to assemble the cake.

    Zoe

    ReplyDelete