20020214 2008-12-19 14:53
椰奶芝士蛋糕[13P]
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饼底+饼边： 消化饼150g 黄油70g
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饼身: 奶油奶酪（芝士）200g 黄油30g 鸡蛋3只（大约110g） 细砂糖50g
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椰奶125g 生粉2大汤匙 香草糖浆几滴（如果没有可以不加） 椰蓉适量(装饰用) T2Z^+k4q*x j
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1.饼底和饼边一定要压实，要不蛋糕切件时饼边容易散； M2E+Ch'Y D\
2.电动打蛋器打发奶油奶酪（芝士）只能打到加糖的步骤，之后的步骤都得用刮刀或筷子搅拌，不能用电动打蛋器，要不会产生有很多小气泡；
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3.出炉后的蛋糕经自然冷却后放入冰箱冷藏至少12小时；
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