聖誕節蛋糕Part II-Oven-less迷你藍莓乳酪蛋糕

迴響 (關閉):15

YiYi 08-12-16 (Tue) 4:53

Hi Mesa, I have regularly visited your blog for a while now. You are a great chef. I love you recipes. They are not complicated but elegant. Perfect for cooking at home. I’m from the USA.We are going to Tokyo next week, so I was wondering if you have any good recommendations? Like is there any restaurant you think that we should definitely try? We want to try some local places, like those mom and pop shops, because they are not so expensive ($ is dropping like crazy)! And we are going to Taipei after, is there any good Japanese cooking books store in Taipei? I love those Japanese cooking books. In San Francisco, there is this book store carries a good selection. But I want to find more! Thank you!

MASA Reply:
December 17th, 2008 at 6:50 pm

HI!! I am so glad that you come often to check my
blog!! First of all, I am from Kanagawa Pref. So I don’t have much information for local restaurants
in Tokyo. If there’s any, I will let you know by the E mail!!
Japanese cooking books, do you need the books
written in Japanese? or cooking books that are
translated in English or Mandarin?
I know there are book stores called ‘Kinokuniya’
in Taipei. It’s the one of the biggest Japanese book store. You will find them both in Japanese&Mandarin.

Reiko 08-12-16 (Tue) 20:57

這兩天在女兒的學校 ，做了200份的Blueberry cheese cake
but not enough oven 就是沒想到要用這個方法。佩服﹗
我會好好珍藏這個食譜。謝囉!

MASA Reply:
December 18th, 2008 at 6:45 pm

You’re very welcome!!
我教課時候, 有的地方不太方便
用烤箱, 或沒有時間. 後來想到
這個做法. 有空跟小朋友一起做
也會好玩!!

YiYi 08-12-18 (Thu) 13:00

Hi Mesa, thank you for getting back to me! I understand a little bit of Japanese, and am trying to learn more. I especially like those Japanese cook books since they have pictures for every single step, and the quality of the books are great. So I don’t mind if they’re in Japanese or Mandarin or English~
Where is “Kinokuniya” located? What’s the Mandarin name for it? Since I probably need to ask around to find it, it’s better to know the Chinese name~
Where are you teaching? Do you have your own cooking school? Maybe I can visit your school when I’m there~?
Thank you!

MASA Reply:
December 18th, 2008 at 7:15 pm

HI ! Sorry, I forgot to mention its Japanese name..
it’s called ‘紀伊國屋’ same name is being used in Taiwan. Most of them are located in Taipei. You won’t have hard time to find it at all.
I don’t have my own cooking school for now,
I am planning though..
I WAS teaching in 基隆. But this term has already ended.. Anyways, hope you find really good books!!

Kittly 08-12-20 (Sat) 21:35

好勵害!
你好,我是香港人,很喜歡你的website
我常常做Pancakes但沒想到可以這樣做
一定會試試的

MASA Reply:
December 21st, 2008 at 5:10 pm

謝謝!! 這樣子比較輕鬆可以做蛋糕!!
絕對試試看ㄛ!!

飞儿与米高 08-12-25 (Thu) 15:44

Masa大师，
为何我打的鲜奶油会变成一块块像牛油的东西的？
我是用手打的，
那些是什么啊？

MASA Reply:
December 27th, 2008 at 2:37 pm

那個應該是, 脂肪凝固 鮮奶油打很久變成這樣子
就是, 奶油的做法.. 不過, 你要的是,讓它包起來很多
空氣的鮮奶油. 所以, 不要打太久嘍!!
而且, 要塗在蛋糕上, 一定要用軟一點打的比較
好塗!! o(*⌒O⌒)ｂ　加油~!!　

飛兒與米高 08-12-31 (Wed) 10:08

Hi Masa大師,
我想問用蛋白和砂糖打出來的和同鮮奶油打出來的有什么分別呢？
如果我要做蛋糕的cream可不可以用蛋白和砂糖打出來的那種？
還有就是1000cc的鮮奶油大概要打多久才算是標準呢？（用機械打的）

MASA Reply:
January 2nd, 2009 at 6:50 pm

HI!! 用蛋白打的叫 ‘meringue’ 我常用這個做
Mousse 時候, 或 塗在派上面 放在烤箱.
如果沒有加 Gelatin 或 沒有烤的話,
它不會留打好的狀態. 所以像這種的蛋糕
用蛋白不太適合…
然後..1000cc 打多久..我沒有算過時間
你看到鮮奶油變成 好像Hair Mousse
一樣,就差不多. o(*⌒O⌒)ｂ　加油~!!　

canlice 09-04-26 (Sun) 20:21

請問cream chess 沒用完可以冰在冷凍嗎???

MASA Reply:
April 30th, 2009 at 11:17 pm

Hi canlice!!
我不太建議冷凍保存, 冷凍後它變鬆鬆的…
還沒用完的保鮮膜包好, 放在密封袋子. 可以放
久一點!!

hello 09-11-27 (Fri) 4:58

如果不喜歡藍莓,換成巧克力蛋糕該如何更改?藍梅果醬改成巧克力醬?藍梅改成巧克力豆(M&M巧克力)?

MASA Reply:
November 30th, 2009 at 11:50 pm

Hello!!
當然可以這樣子! 鬆餅粉裡面加入一點可可粉也不錯~!!

hello 09-12-01 (Tue) 1:22

以上是否可以改成香蕉 巧克力蛋糕?

http://www.wretch.cc/blog/ikai123/12432900免烤慕斯
如果要裝飾有建議要怎嚜裝飾嗎?
謝謝您!

MASA Reply:
December 6th, 2009 at 11:39 pm

Hello!!
我看到了Chocolate mousse, 看起來很好吃的樣子, (￣￢￣)
而且非常漂亮!!
如果想要改成蛋糕(烤的)的話, 需要重新用
不一樣的比率,, 其實您已經非常專業的樣子,
可以用巧克力蛋糕的配方在加入切小塊的香蕉
或 香蕉泥. 裝飾直接撒糖粉 或,用巧克力醬
蓋起來全身蛋糕, 後用白巧克力擠出來很細的線也漂亮吧,,
反正, 我覺得您已經很厲害的啦~!!

lily 09-12-23 (Wed) 11:48

MASA老師,您好!

請問一下，市面上罐裝發泡式鮮奶油可以舖在蛋糕外面嗎？需要再做什麼加工處理嗎？
因為昨天做的時候，鮮奶油塗在外面溼溼的..舖在側面沒有辦法附著在蛋糕上面耶。
是哪個地方做錯了嗎？

麻煩您幫我解答囉~謝謝!!

MASA Reply:
December 29th, 2009 at 12:52 am

Hi lily!!
我記得, 用罐頭Whipping cream spray
塗上去, 很快開始融化,,
所以最好是, 用鮮奶油自己打發!

Rebecca 11-04-20 (Wed) 21:59

請問:
裡面有說到要用乳酪,可是您沒有說乳酪要用在哪?

MASA Reply:
May 2nd, 2011 at 8:21 pm

Rebecca!!
步驟10. 那裡 加入藍莓果醬的那碗..
不好意思沒有寫清楚.. ^^;

mantou 12-06-06 (Wed) 21:56

i love your blog and you’re an amazing cook!
i was wondering if i could put this in the fridge a day before hand?

thanks!

MASA Reply:
July 4th, 2012 at 9:24 pm

Hi mantou!
because the cake base is made from pancake mixture,
it might harden after placing at low temp. for too long..
I would still recommend that you make and eat on the same day..

Kevin 12-07-13 (Fri) 0:30

請問鬆餅糊是怎麼調配的呢??? 上面沒有寫
因為我是新手 我不太懂 ^^”

MASA Reply:
August 3rd, 2012 at 1:06 pm

Hi Kevin!
因為每牌子鬆餅粉的配方有一點不一樣..
可以直接照包裝寫的比率就好了!

IRA 14-03-19 (Wed) 23:51

請問一下:
步驟(8) 做糖水 水:砂糖=1:1
那水大約要用多少c.c??

MASA Reply:
April 6th, 2014 at 12:16 pm

Hi IRA!
這個要看您煎的鬆餅大小.
反正它很容易調出來的.
先做少量. 不過再做多一點也沒有關係的!! ^^v

蔡馨慧 14-05-24 (Sat) 19:12

我做起來的藍莓慕絲很水…
怎麼辦？

MASA Reply:
June 8th, 2014 at 11:58 am

Hi 馨慧!
室內溫度很高 這種東西很容易變軟(水水的)
先把它放入冰箱讓它凝固再拿出來用比較好處理喔~!