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Wednesday, February 2, 2011

Apa itu WATER BATH

Di sini sy ingin berkongsi tips / kaedah cara pembakaran cheesecake yg betul...iaitu menggunakan teknik water bath. Teknik ini mmg bagus kerana ia tidak akan membuatkan kek anda hangus mahupon pecah...untuk lebih faham sy ade sertakan video water bath untuk cheese cake...sila layan yer.... :-)

A "water bath" is a method that will help keep your cheesecake from cracking while baking.
 
Instructions For Water Bath

First, take heavy aluminum foil, and wrap it around sides and bottom of your springform pan or cheesecake pan with removable bottom. This prevents leakage while baking your cheesecake.

Place your springform pan or cheesecake pan (filled with cheesecake batter and crust) into a larger deep baking pan* that it will fit into easily.

*Note: The larger pan should be at least 2-3 inches in depth.

Place in pre-heated oven. With a kettle filled with very hot water, pour water into the larger pan about halfway up, or approximately 1 1/2 to 2 inches.

Bake cheesecake as directed. When cheesecake is done, remove springform pan or cheesecake pan (if using) from "water bath" in oven. Carefully remove larger pan with water in it from oven. It will be very hot.
Discard water when it has cooled.

Remove aluminim foil from sides and bottom of pan after your cheescake has cooled completely in the refrigerator.

When you are ready to release sides of springform pan, or remove cheesecake from a cheesecake pan with removable bottom (if using) and cheescake has cooled in refrigerator at least 4 hours or overnight; this is the best time to remove aluminum foil.



***Satu lagi teknik untuk mengelakkan bahagian atas kek terlalu masak/ terlalu kuning kecoklatan...anda boleh balutkan permukaan atas kek dengan aluminium foil. Jika masa pembakaran kek anda adalah 45min..pastikan bahagian atas ditutup selama 35 min..selepas itu buka pembalut dan terus memasak untuk 10 min agar bahagian atas dapat masak sepenuhnya tanpa warna berubah. Jadi selamat mencuba yer kawan-kawan.... 

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