2013年1月31日 星期四

正宗德國芝士餅

實而不華的德國芝士餅(Käsekuchen)

提起芝士, 不能不提"德國芝士餅"這有名的甜品。原來正宗德國芝士餅(Käsekuchen)的主要材料並非我們熟識的忌廉芝士, 而是茅屋芝士(Quark)。這東西既不如乳酪般液態,但又不像芝士般厚實,似是搗碎的豆腐。德國人一般用於塗麵包,或混在新鮮水果或果醬當早點。如有閱讀嚴浩專欄所提及的布緯療法便是用這芝士了,在香港購買可謂貴到無朋友,但食療效應下賣得多貴都有價有市。德國超市一盒500g只賣七蚊港紙左右。未知德國人是否因常食用而提升免疫力,但的確小妹待在德國的日子多吃芝士, 乳酪等腸胃非常好,排毒暢通,可惜這等奶制品物離則鄉貴矣。熟知我的朋友都知我熱愛甜品。於是友人介紹這個食譜給小妹,可以跟大家分享一下正宗德國芝士餅。

坦白而言,德國芝士餅算不上在香港話很受歡迎,芝士味不如 Starbucks 的newyork cheesecake般濃郁(雖然理智上知是美心出品,但SB 的blueburry cheesecake真的特別香濃的);精緻又不如Paul Lafayette 的法式花巧裝飾,明明又甜又普通的蛋白餅(Marcaron) 被視為藝術品,又野莓又黑朱古力又精美紙盒包裝,盛惠$2x一粒;更談不上東海堂日式糕點般常有新點子,芒果流心蛋糕(我也是粉絲), 十勝紅豆慕絲,櫥窗總有新產品。在香港龐大的競爭下德國芝士餅有如不化妝兼衣著相貌平平無奇的女生,行過也不多看兩眼。(我對德國芝士餅寄予無限同情,兼身有同感)

然在德國本土的芝士餅,則可升呢為"實而不華"四字形容。永遠不太著重花巧外觀,永遠是"大件夾抵食"。超市買一盒急凍芝士餅只是euro 3,分八人份大家捧腹而回。食譜從來都是十六人份量,買下所有材料也不過euro 3,party內眾人大快朵頤。芝士餅也毋須創新,一個好的食譜可以用上十年二十年德國人也不會嫌悶,麵包店內的芝士餅老是那個光禿禿的樣子,安份守己待在自己的位置,就算買回家也不過隨手拿牛油紙包好。某程度上,德國芝士餅何嘗不是德國人務實、不花巧、安於平淡的寫照?這樣子的芝士餅,平淡,還是落伍?



又說多了,介紹一個不錯的德文食譜網頁,都有網友實戰後經驗評級。

網址:chefkoch.de

German Cheese cake

Ingredients for 16 servings:(原文為德文, 借google translate一用, 執了少少英文, 多有紕漏, 還請見諒)
200 g flour
325 g sugar
75 g butter
4 egg (s)
1 teaspoon baking powder of salt 
1 kg cheese (quark)
1 ½ packs of pudding powder 1 pack vanilla sugar
½ lemon (s), including juice or 5 teaspoon.
lemon flavor
150 ml oil (sunflower oil)
½ liter of milk
 5 Butter vanilla flavor


All the ingredients needed( seems not much)

1. Pastry:

 Flour, 75g sugar, butter (cut into small pieces), 1 egg, baking powder and salt.

 Mix those ingredients and make it as a dough and put it on a springform pan with parchment paper (28cm diameter). 

 preheated oven (electric oven: 200 ° C / fan 175 ° C / gas mark 3)


First step is finished


2. Cottage cheese part

cottage cheese, 150g sugar, pudding mix, 3 egg yolks, flavoring, vanilla sugar, lemon juice . Lemon flavor) stir oil.  Mix all those ingredients until it becomes smooth(it'd better to use mixer), then keep adding milk gradually. Don't put all  500ml milk at the same time. Then put the mixture into the pan and put it into oven for 45 mins baking
separate egg white and egg york 

wrong demonstration, should be no cheese  in the bottom...haha

45 mins baking

the mixture is ready if it turns into brown
 3. Mix 100g sugar into 3 egg white gradually by using electric mixer , until the mixture is like a foam.

4. After 45mins baking time, take out the mixture(2), 5 mins cool down, put (3)on top, bake another 20 minutes at 175 ° C (stage 2 fan: 150 ° C / gas). Be aware of getting burned!

Put the egg white mixture on the baked cheese mixture.

wow.....in critical situation

Topping is quite easy to get burned!

finally, a little bit burn, but inside is still ok!^.^


http://www.chefkoch.de/rezepte/267091103106035/Kaesekuchen-vom-Feinsten.html

7 則留言:

  1. 長今又再親自操刀,吾等有福了。
    已把 貴部落格推廣給小光子同陳欣杰,:)

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  2. 我個德國朋友係我過去搵佢果陣HOME MADE左一個俾我食,係同平時食開既唔同,但係別有另一番姿味!!!

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  3. Sehr schön Juniva, sieht sehr lecker aus! :-)

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