最近迷上烘焙~</STRONG></SPAN>
这是第一次做蛋糕~</STRONG></SPAN>
前面2周做了蛋挞和巧克力软心蛋糕~</STRONG></SPAN>
瓜姐姐建议我把做过的东西都放在博客上~</STRONG></SPAN>
见证自己的进步~</STRONG></SPAN>
呵呵~好啊好啊~加油~</STRONG></SPAN>
热爱生活~挺好~
</STRONG></SPAN>

</STRONG></SPAN>
决定了~</STRONG></SPAN>
蛋糕处女作就做个芒果芝士蛋糕好了~</STRONG></SPAN>
戚风还是等我家有了电动打蛋器 ~</STRONG></SPAN>
等我成高手时候再说吧~</STRONG></SPAN>
不然等打发蛋估计手就断了~</STRONG></SPAN>
然后裱花后 绝对会惨不忍睹~</STRONG></SPAN>

</STRONG></SPAN>
先把方子整理下~</STRONG></SPAN>
免得明天忘了~</STRONG></SPAN>
 
饼底材料及做法：</STRONG></SPAN></SPAN>
                     消化饼干1袋 100g左右~</SPAN></STRONG>
                     黄油35g~</SPAN></STRONG>
                    
                     消化饼干用擀面杖擀碎加入融化得黄油，</STRONG></SPAN>
                     拌匀以后压入蛋糕模子里~（一定要压得很瓷实）</STRONG></SPAN>
                     然后放进冰箱冷藏备用
</STRONG></SPAN>
 
 
芝士糊的材料：</STRONG></SPAN></SPAN>
                    Cream Cheese160克</SPAN></STRONG>
                    总统淡奶油200克（我用的是金钻）</SPAN></STRONG>
                     ---奶油下次可以少放点~打发后会很多~根据模子大小按比例增减量~</SPAN></SPAN></STRONG>
                         我得是6寸模子~200g有点多~下次120-150就够了~</SPAN></SPAN></STRONG>
                    细砂糖30克（不喜欢吃太甜，所以用了25g）</SPAN></STRONG>
                    芒果泥三个约210克(一个400g左右得大芒果就够了~)</SPAN></STRONG>
                    鱼胶粉7克（这个我用得是鱼胶片）</SPAN></STRONG>
 
   </STRONG></SPAN></SPAN> 步骤</STRONG></SPAN></SPAN> ：
                  </SPAN> 1、奶油芝士室温软化后隔热水搅拌至光滑装加入30克糖拌匀，</STRONG></SPAN>
 </STRONG></SPAN>  </STRONG></SPAN>  </STRONG></SPAN>  </STRONG></SPAN>  </STRONG></SPAN>  </STRONG></SPAN>  </STRONG></SPAN>  </STRONG></SPAN>  </STRONG></SPAN>           2、鱼胶粉7克提前用冷开水35克泡软后隔热水融化加入到芝士糊中。</STRONG></SPAN>
 </STRONG></SPAN>  </STRONG></SPAN>  </STRONG></SPAN>  </STRONG></SPAN>  </STRONG></SPAN>  </STRONG></SPAN>  </STRONG></SPAN>  </STRONG></SPAN>          </STRONG></SPAN>
                          </STRONG></SPAN> 3、芒果泥210克加入手提打蛋器拌匀后备用。</STRONG></SPAN>
 </STRONG></SPAN>  </STRONG></SPAN>  </STRONG></SPAN>  </STRONG></SPAN>  </STRONG></SPAN>  </STRONG></SPAN>  </STRONG></SPAN>  </STRONG></SPAN>  </STRONG></SPAN>          4、淡奶油打至七分发后加入芒果芝士糊中拌匀。</STRONG></SPAN>
 </STRONG></SPAN>  </STRONG></SPAN>  </STRONG></SPAN>  </STRONG></SPAN>  </STRONG></SPAN>  </STRONG></SPAN>  </STRONG></SPAN>  </STRONG></SPAN>  </STRONG></SPAN>          5、面糊装入一次性裱花袋挤入事先冷藏好的饼底中，，饼干底可以适当放一些芒果粒。</STRONG></SPAN>
 </STRONG></SPAN>  </STRONG></SPAN>  </STRONG></SPAN>  </STRONG></SPAN>  </STRONG></SPAN>  </STRONG></SPAN>  </STRONG></SPAN>  </STRONG></SPAN>  </STRONG></SPAN>          6、刮刀抹平后入冰箱冷藏。</STRONG></SPAN>
 
果冻层材料：</STRONG></SPAN></SPAN>
                     芒果一个 鱼胶5g 冷开水20ml      </SPAN></STRONG>               
                    </STRONG></SPAN>
                     芒果打成泥</STRONG></SPAN>
                     鱼胶粉5克加入20ml冷开水泡软后隔热水融化后加入到芒果泥中</STRONG></SPAN>
                     装入裱花袋挤在芝士糊上面冷藏3－4个小时</STRONG></SPAN>
                     取出热毛巾捂住模具得边一会就可以很轻松的脱模了。</STRONG></SPAN>
 </STRONG>
 </STRONG></SPAN> attention</STRONG></SPAN> :
                  1  鱼胶粉一定要用4－5倍的</STRONG></SPAN> 冷开水</SPAN> 泡软后在</SPAN> 隔热水</SPAN> 融化，这样不会有腥味              </SPAN></STRONG>
                  2  面糊直接倒进模具再平整比较好~我是</SPAN> 这样做得</SPAN></STRONG>
                  3  奶油打到7分大概</SPAN></STRONG>
                     就是说打发鲜奶油的时候提起打蛋器，</STRONG></SPAN>
                     鲜奶油还会从打蛋器上很缓慢的速度往下流</SPAN> ，</STRONG></SPAN>
                     非常慢的速度</SPAN> 哈，流到长长的长度后会缓缓的停止流动</SPAN> ，这样子的效果就OK了~</STRONG></SPAN>
 
上成品图</STRONG></SPAN></SPAN> ：
 
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