Saturday, 22 February 2014

Chilled peppermint chocolate cheesecake 冷冻薄荷巧克力乳酪千层蛋糕











A.
500g  Cream Cheese
125g Unsalted Butter
30g to 50g  Susu pekat
180g Whipping Cream
1/2tsp  peppermint oil
50g Peppermint powder
150g Chocolate cream melted) 巧克力酱(溶解)
50g  Chocolate ice cream powder

B
80g  Pudding powder
cook with hot water in slow fire

C
2pkts  salt cheese biscuit

作法:
 
1.1&2打至光滑,拌入3,4,再加入B成面糊。
2.把面糊分成两份。一份加入5&6,另一份加入7&8.
3.把它们再各分成3等份。
4.把饼干排在8" - 8 1/2" 脱模之蛋糕模内,
5.之后把一层饼干排好,再抹一层面糊。
6.再重复此动作,至面糊完为止。放冷藏后享用,23天后风味最佳。


Recipe from Home Bake Bakery ingredients house.

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