Baked Soft Beancurd Cheese Cake-嫩豆腐乳酪蛋糕

When Eastern cooking ingredient meets the Western Cheese, what is the chemical reaction? I am not going to tell you, you go and find out. Is it interesting? Ya, this is something very special and is a must try combination. I would say the cake tastes good, however, it will not be your cup of tea, so is up to you to decide.

当东方食材遇见西方的乳酪时会有什么火花？我先在这就卖个关子不告诉你，你自己去找答案了。这是一个很特别的组合，我喜欢你未必会喜欢，见人见智，但是不妨试一试。

Recipe:

Ingredients:

160 g cream cheese
40 g caster sugar
80 g soft bean curd (Chinese bean curd or doufu in Chinese pronunciation)
30 g concentrated passion fruit cider vinegar (I used diluted apple cider vinegar)
10 g corn flour
90 g egg white

For glazing:

Jel fix 20 g + 5 g passion fruit cider vinegar mix well; brush on top of the cake surface ( when the cake is cooled).

You need one 14.5 cm x 14.5 cm square frame or a spring form cake pan. Grease and line with greased-proof paper.

Method:

1) Use aluminium foil to wrap up the cake tin as picture shown.

2) Place soft (at room temperature) cream cheese and caster sugar into a small mixing bowl, over a pot of hot water, beat and stir until the mixture becomes smooth and creamy.

3)Use a sieve to grate bean curd (doufu) into cheese mixture (method step 2). Keep stirring until mixture becomes smooth and fine, take of flame and...

4) Add in vinegar continues to beat (hand whisk) until all well mixed.

5) Add in corn flour and egg white , use hand whisk to beat and mix until mixture are well combined.

6) Use rubber spatula to scrap them into the prepared mould.

7) Put it in the preheated oven and water bath (steam-baked) at 180 Degree C for 30 minutes.

8) Brush cake surface with jel fix. Chill cake in the fridge.

ENJOY!

食谱：取自孟老师的100道小蛋糕

材料：
~ 嫩豆腐 80克
~奶油乳酪160克
~细砂糖40克
~百香果浓缩醋30克
~玉米粉10克
~蛋白90克

装饰：镜面果胶20克，百香果浓缩醋5克

做法：（准备一个14. 5cm x 14.5 cm 正方形慕斯框）

1）在慕斯框底部分别包上蛋糕纸及铝箔纸备用。
2）奶油乳酪在室温软化后，加细砂糖用隔水加热方式，用打蛋器搅拌至奶油乳酪呈无颗粒的光滑状。
3）用网筛将嫩豆腐筛入，继续加热并用打蛋器搅拌均匀。
4）离开热水，加入百香果浓缩醋，并用打蛋器搅拌均匀。
5）分别加入玉米粉及蛋白，用打蛋器搅拌呈均匀的乳酪糊。
6）用橡皮刮刀将乳酪糊刮入模型内。
7）烤箱预热后，在烤盘上倒入热水，以上下火180度C隔热水烘烤约30~35分钟左右。
8）装饰：镜面果胶用汤匙搅成流质状，再与百香果浓缩醋混合搅匀，均匀的抹在蛋糕表面。