日式芝士蛋糕(請高人將佢番譯,送20點)

Ingredients:
Cream cheese 250g
Butter 30g
Milk 125ml
Egg white 2
Egg york 2
Sugar 20g+40g
Corn starch 1 1/2 tablespoon
Method:
1.Preheat the oven 230C, ingredients need to be in room temperture.
2. Put cream cheese and butter into a heated bowl, mix them until turned soft.
3.Mix well egg york with 20g sugar, and shake the corn starch into it. Mix them well together.
4. Put 40g sugar into the egg white, divide the sugar into two portion and mix them until it "stand". How to make it "stand"? use your head to test it. That is put the bowl up side down, and see it fall down or not.
5. Add the boiled mild into (3). Mix them well.
6. Take (5) into (2), mix them until turn into sticky state.
7. Use fold-in method to put egg whilte into (6)'s sticky stuff, mix them.
8. Use a 15cm plate, brush some butter inside, pour in the sticky stuff.
9. Put that into the preheat oven, the base oven place in hot water, use steam method with 230C for 12 mins (or bake it until turn gold colour), then swith to 160C bake for 25 mins. Wait until it cool down, cut it into pieces (put in frige for 3 hrs is the best way to serve)
希望幫到你
圖片參考：http://tw.yimg.com/i/tw/ugc/rte/smiley_3.gif

Ingredients:

cream cheese 250g 　
butter 30g 　
milk 125ml 　
2 egg white 　
2 egg yolks 　
sugar 20g＋40g 　
Corn Starch 1 1/2 tablespoons 　

Method:

1. preheat the oven in 230°C. Ingredients set under room temperature.

　
2. cream cheese and butter placed over a bowl of hot water and heat until smooth.

3.mix the egg yolks, 20g sugar and seize the Corn Starch in.


4.Beat the egg white until the foam firmly stands and add 40g sugar separately in 2 times.

5.add the boiled milk into (3) and mix togather.

6. add (5) into (2) to mix as flour mixture.

7. Fold in the egg white separately in several times.

8. Add (8) into the oiled 15cm baking pan.


9.bake in water bath at the 230°Ｃoven for 12 min.( or until golden brown)
, then set the oven to 160°Ｃ, bake more 25min. Set cool or chill 3 hrs
before serve.

Material Envies the inexpensive cheese 250 grams 　 Butter 30 grams 　 Milk 125 milliliters 　 Protein 2 　 Egg-yolk 2 　 Hard sugar 20 grams +40 grams 　 Chestnut rice noodle (Corn Starch) 1 1/2 soupspoon 　 Manufacture process 1. Preheating stove 230°C. The material wants the room temperature. 　 2. Envies the inexpensive cheese and the butter with separates the water heating method, hits to slides softly. 3. Mixes evenly the egg-yolk with 20 grams sugars, sieves into the chestnut powder to mix evenly. 4. 40 grams sugars divide two times join hit the protein to “business body”. What “business body”? Tries with yours head! (will be reverses the bowl the protein not to fall. ) 5. Joined (already hot pot to roll) the fresh milk in (3), mixed evenly. 6. (5) pours into (2), mixes evenly the bread flour to stick. 7. Cuts at different times the protein mixes (fold-in) the way joins (6) the bread flour to stick, mixes evenly. 8. The diameter 15 centimeter cake troughs sweep the butter, pours into the bread flour to stick. 9. Puts in the preheating stove, the trough pours into the hot water, steams method with 230°C 12 minutes (or to golden yellow), latter transfers 160°C the approximately 25 minutes, after treating coolly, cuts (snow 3 hours only then to eat better) for the food.

2008-04-30 19:12:33 補充：
係唔係番譯做英文?!