Savory Porcini and Scallion Cheese Cake . 香蔥牛肝菌鹹芝士蛋糕

 Savory Porcini and Scallion Cheese Cake 

 香蔥牛肝菌鹹芝士蛋糕

If you know me well, you would know that I do not eat sweets and cakes that much, and could not stand food with high concentration of sugar.  Enjoy very much thinking out of the box and make something new when I get the time. Just grab the thing from my two big fridges and cabinets, and here you go......the Savory Porcini and Scallion Cheese Cake.

Have not written the recipe yet, will do if you guys are interested.

熟悉我的朋友會知道我不大吃甜點和蛋糕，輕盈又不太甜的除外，但甜味特濃的甜點仍舊受不了。我每當有暇，最愛在我家兩個大冰箱和櫃子裡找這找那，天馬行空地找新點子，今天做了這個...... 香蔥牛肝菌芝士蛋糕

食譜還沒整理，還看大家有這個興趣否？

Savory Porcini and Scallion Cheese Cake

For 15cm loose-base cake tin:-

Ingredients:

Cake base:-

Cheese Crackers 80g

Melted butter  40g

Fillings:

Cream Cheese, softened  200g
Sugar 5g 

Ricotta Cheese 110g
Scallion Oil 20g

Lemon Juice 1 tbsp

Egg 3 pc

Cake Flour 1/2 tbsp
Porcini Mushroom, soaked, dried and chopped  20g
Fried Scallion, chopped  20g(from the scallion oil)
Salt  1/4 tsp (to taste)

Topping:

Air-fried Sliced Garlic  some
Roasted Same  1 tsp
Italian Parsley  optional

Method:

1. Prepare scallion oil, please see cooking tips for method
2. Heat up a frying pan with a little seasoned scallion oil, fry porcini mushrooms and scallion till a bit dry and fragrant, dish up
3. Preheat oven to 140C

4. Wrap the outside base of a 15cm dia. loose-base round cake tin with double layers of foil

5. Grind the cheese crackers till fine, then mix well with melted butter, and press onto the tin base, refrigerated for at least 30 minutes or until firm

6. In a large bowl, beat cream cheese and sugar until fluffy, gradually beat in ricotta cheese, then scallion oil until smooth

7. Dissolve salt into lemon juice, then add in to the mixture, mix well

8. Add eggs in, one at a time, slightly mix well

9. Fold cake flour, porcini mushrooms and scallions in the mixture.  Pour mixture into the prepared cake pan. Place over a water bath with 2.5cm high water

10. Bake over 140C for 70 minutes or until center is set.  Remove the cake from the oven and let cool for an hour.  Chill at least 4 hours. 

11. Air-fry and deep fry sliced garlic till golden yellow and roast sesame till slightly golden.
12. Remove the cake from the tin,  decorate it with fried garlic slices and sesame as you wish. Use blowtorch around the straight side of the cake to bring out cheese flavor, but it is optional.

Cooking Tips:

1.  Scallion Oil: Scallion 100g, oil 100g, Liight sauce 1 tbsp, Dark sauce 1/2 tbsp, Sugar 1/2 tbsp. Trim scallion, clean and dry, then section into 4; Heat oil in a pan, add scallion, fry for 3 minutes over medium heat, then reduce fire and fry until the scallion is browned, add seasoning and cook well.  Pour scallion oil into a bottle when cold and let seasoning sink to the bottom; for this recipe, take out 20g of scallion from the top layer, and 20g of browned scallion.

香蔥牛肝菌鹹芝士蛋糕

用15cm 脫底蛋糕模

材料：
餅底： -
芝士餅乾 80g
牛油溶液 40g

蛋糕料：
忌廉芝士，軟身 200g
糖 5g
乳清芝士(Ricotta Cheese) 110g
蔥油 20g
檸檬汁1 tbsp
蛋 3 pc
低筋粉 1/2 tbsp

牛肝菌乾 20g

焦蔥 20g（取自蔥油）

幼鹽 1/4 tsp (可隨意加減)

飾面：
氣炸或油炸蒜片 適量
烤芝麻 1 tsp
意大利芫荽 隨意

做法：
1. 準備蔥油，請參閱提示中方法
2. 用少許帶味蔥油燒熱鍋，炒牛肝菌碎及焦蔥碎至微乾
3. 預熱烤箱至140℃
4. 用雙層錫紙包好脫底模外底;
5. 磨碎芝士餅乾，與牛油混和，然後按壓到模底內，冷藏至少30分鐘或至硬身
6. 在大碗中，將忌廉芝士和糖打至鬆身，逐少加入乳清芝士，然後蔥油打至細滑
7.拌入已混入鹽的檸檬汁
8.逐隻雞蛋拌入，輕輕混勻
9.灑入餅粉、炒牛肝菌碎及焦蔥碎，拌勻。倒入餅模內。座入有水2.5cm高的烤盆
10.放入140℃烤箱烘烤70分鐘，或直至蛋糕中心凝結。從烤箱中取出蛋糕，待涼一小時, 再冷藏4小時
11. 氣炸或油炸蒜片至金黃色，烤香芝麻至略呈金黃
12. 取出蛋糕，移走餅模，隨意用炸蒜片及烤芝麻裝飾蛋糕面；用火槍噴勻蛋糕直邊，以帶出蔥油料芝士香味；燒邊與否可隨意。

提示：
1. 蔥油做法：葱 100g, 油 100g, 生抽 1 tbsp, 老抽  1/2 tbsp,糖 1/2 tbsp. 葱去頭尾，洗淨索乾，一開四；加油燒熱鍋，放入葱段，中火煮3分鐘，轉中小火煎至蔥焦黃，加入調味煮勻即可。用在這食譜，蔥油入瓶待醬油沉底，只取面層蔥油，及取適量焦蔥，切幼。