Recipe: Japanese Cotton Cheesecake and How to Make It - Oriental Foods

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Recipe: Japanese Cotton Cheesecake and How to Make It - Oriental Foods

Starting from a husband who likes Japanese cakes, it becomes a challenge to make this cake, this cake makes it really sensitive, the key is to stir the egg white soft peak, it is very sensitive to rapid temperature changes, then lift it quickly from the oven after cooking the cake wrinkled, several attempts failed, n finally read again, about the shaking of soft peak egg whites, stiff peak, yayy, finally the recipe was successful, this is an inspirational recipe. you know, bro

Japanese cotton cheesecake ingredients

• 125 gr cream cheese
• 50 ml of full cream liquid milk
• 25 gr of palmia brand butter
• 30 gr of flour (I use a blue triangle)
• 10 grams of cornstarch
• 3 grains of fresh egg yolk
• Egg white material
• 3 eggs
• 1/2 spoon of citric acid (you can use 1 teaspoon of lemon juice
• 75 grams of refined sugar (blender first)

Step Making a Japanese cotton cheesecake

1. Add cream cheese, liquid milk and butter into the container, melt it in the way on the team or use the double boiller method. Mix well until there are no lumps of n cream cheese melting n perfectly mixed
2. After entering cold flour, the cornstarch that has been sifted, then add the egg yolks mix well, can add vanilla for sensitive ones with the smell of fishy egg
3. This egg whisk is the key so that the cake is ok, put the egg white into a clean container, shake until foamy, then enter the citric acid or squeeze the lime juice to function so that the egg white becomes stable
4. The characteristics are the egg white has expanded and soft texture like cream. The color is pure white and shiny. And one of the usual ways to test whether the egg white is soft peak is by lifting the mixer shaker head (as in the photo)
5. Add the egg white gradually to the cheese mixture, then smooth it with the method to stir it back, not to have lumps
6. If the mixture has been mixed evenly pour into a Tampa container, connect the one that has been covered with baking paper
7. Bake for 40-50 minutes at a temperature of 170 degrees with Marie's au bain technique (the container is placed in water about 1.5 cm)

See Also Other Recipes:
Recipe: Mini Fruit Pie - Oriental Foods
Recipe: Manggo Cheesecake Cup (No Baked) - Oriental Foods
Recipe: The Latest Fruit Salad and How to Make It - Oriental Foods

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Labels: Cake, Cheese

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