米飯vs馬鈴薯

運動鞋壞了,現在本來應該在跳有氧的時間就來上網了
聖誕節,新年期間大吃大喝後,對吃的慾望突然降低了,乾脆學吃素的同事,午餐就吃生菜莎拉.我的味覺好像越來越西化了,不像初到英國,常不辭辛勞的炒飯來吃,反正不管天氣冷熱,就是要熱食,現在竟然在冬天吃莎拉也行,真是太方便了.不過,甜點還是要做的,最近晚餐後都吃優格,有點膩了,昨天決定來試試Irene的輕乳酪蛋糕.我喜歡吃重乳酪蛋糕,不過每次做就得買好幾盒200g的cream cheese（我家附近超市常只賣200g的）,成本很重,還有蛋糕底層的餅乾屑與奶油,好吃是好吃,但熱量不低,而我也愛日式輕乳酪蛋糕,所以一看到這個食譜就想試試囉！超市的藍苺剛好半價,所以我也買新鮮的來做,我是用8吋模做,烤了超過50分鐘,因為我喜歡表面烤到金黃色,烤好一放涼就感緊切一塊試試,好吃好軟哦,不過我覺得不夠甜,所以把蛋糕放冰箱讓它更定型,然後灑糖粉或楓糖漿吃,..嗯...好好吃...好好吃....

因為食譜連結不過去,我把Irene的食譜再貼一次囉！

Ingredient: (for 18 cm cake)

a) Cream cheese---220g
b) Caster sugar---50g
c) Egg yolk---3
d) Sour cream---150g
e) Lemon juice---2t
f) Double cream---80cc
g) Self raising flour---30g
h) Egg white---3
i. Blue berry---1/3 tin
ii. Lemon juice---1/2t

Method:

1. Mix i and ii together, then put it to aside.

2. Mix 40g sugar into softened cream cheese and add egg yolks one by one till the mixture is smooth.

3. Add in the sour cream and lemon juice.

4. Beat the double cream and then mix it and then flour into the mixture.

5. Beat the egg white with 10g sugar and then mix 1/3 into the mixture. After mixing it well, add the rest of the egg white and mix it.

6. Spread a layer of the mixture on the bottom of the tin and put the blue berries on the top of the layer and then add the rest of the mixture.

7. Bake it with hot water on a baking tray on the bottom of the baking tin for 45~50 at 170 degree (度C)

接著就看照片吧！
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晚餐後就被我倆吃了快一半囉：