心型小蛋糕 (圖)

womengarden.com 蛋糕原料: 12 ounces cream cheese, at room temperature 12 盎司乳脂幹酪, 室溫 1 1/2 teaspoons coconut extract 1 1/2 茶匙椰子香精 1 cup heavy cream 1 杯奶油 1/2 cup sugar 1/2 杯糖 菠蘿汁原料: 1/4 cup light rum 1/4 杯子清淡的蘭姆酒 1 tablespoon cornstarch 1大勺玉米粉 1 cup pineapple juice 1 杯菠蘿汁 2 tablespoons granulated sugar 2 大勺砂糖 1/3 cup unsweetened flake coconut, toasted 1/3 杯子不甜的椰子茸, 烤過 製作: 1. Line 8 x 8 x 2-inch-square baking dish with plastic wrap, with wrap extending over two opposite sides. 取一個 8 x 8 x 2 英寸正方形烘烤盤以及保鮮膜, 用保鮮膜將烘烤盤全部包裹住。 2. In medium-size bowl, beat together cream cheese and coconut extract until light and fluffy, about 2 minutes. 在中等大小的碗裏, 把乳脂幹酪和椰子香精攪拌均勻直到鬆軟, 大約2 分鍾。 3. In second medium-size bowl, beat heavy cream and confectioners' sugar until soft peaks form. Gently fold one-quarter of the whipped cream into cheese mixture. Fold in remaining whipped cream mixture. Spread evenly with rubber spatula into prepared baking dish. Refrigerate 24 hours. 再在另外的碗裏, 攪拌奶油和糖, 直到呈非常柔和的奶油狀. 輕輕的將1/4 打好的奶油拌入以上的乳酪混合物, 並放入烘烤盤裏, 用橡膠抹刀將剩下的3/4奶油平坦的抹在烘烤盤內, 冷藏24 小時. 4. Pineapple Sauce: In small bowl, whisk together rum and cornstarch until cornstarch is dissolved. 菠蘿調味汁: 在小碗裏, 一起攪拌蘭姆酒和玉米粉直到玉米粉被溶化. 5. In small saucepan, heat together pineapple juice and granulated sugar to a boil. Whisk in cornstarch mixture; cook, whisking, until thickened, about 1 minute. Transfer to small bowl; cover bowl with plastic wrap; refrigerate sauce until ready to use. 在小平底鍋裏, 加熱菠蘿汁和砂糖直到沸騰. 再拌入玉米粉, 不斷攪拌1分鍾左右直至變厚. 倒入小碗, 用保鮮膜蓋住碗, 放入冰箱. 6. Holding plastic wrap hanging over edge of dish, gently lift up cream cheese mixture from baking dish and place on a work surface. With cheese mixture on the plastic wrap, and using a 2 3/4-inch heart-shaped cookie cutter, cut out 6 heart shapes from cheese mixture. 連同保鮮膜一起, 將乳酪混合物從烤盤內移出放在工作台上. 用2 3/4 英寸心型模具刻出6個小蛋糕. womengarden.com

[善良的Rachael]

怎麽圖片都看不到呢？