CHEESE CAKE

1. Nguyên liệu:

Nguyên liệu Định lượng Quy cách

I. Đế bánh
Lòng đỏ 4 quả
Đường cát 10 gr
Bột mì số 8 70 gr
Sữa tươi 24 gr
Dầu ăn 30 gr
Sữa tươi 30gr
Bột bắp 10gr
 Hoặc Bánh quy bơ 100gr
Bơ 45gr
II. Phần bánh
Phô mai (cream cheese) 280gr
Đường cát 85gr
Trứng gà 1 quả
Whipping cream 250 gr
Lòng đỏ 1 quả
Bột bắp 12gr
Nước cốt chanh 50ml
III. Trang trí
Dâu tây, Việt Quất
Socola đen/ trắng

2. Ghi chú bài học: (Dành cho học viên)

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BÁNH FLAN
Giảng viên: Thầy Đinh Thế Quí
1. Nguyên liệu:

2
 Nguyên liệu Định lượng Quy cách

Phần nấu đường

Đường cát 150gr
Nước
Nước cốt chanh
Phần sốt bánh
Lòng đỏ 2 quả
Trứng gà 3 quả
Sữa tươi không đường 400ml
Whipping cream 150ml
Vanila
Đường cát 70g

2. Ghi chú bài học: (Dành cho học viên)

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