Japanese cheesecake ( Jiggly AND Tasty )
Автор: Risa Baking Days
Загружено: 2017-09-29
Просмотров: 64491
Описание:
INGREDIENTS:
Cream cheese batter
120 gram cream cheese
50 gram unsalted butter
65 ml full cream milk
4 egg yolks
25 gram sugar
1/2 tsp vanilla extract
30 gram cake flour / superfine flour
30 gram corn starch
1/8 tsp salt
Meringue
6 egg whites (large)
1/4 tsp cream of tartar
105 gram sugar
METHOD:
Pre-heat oven to 150°C (Top and bottom heat, no fan force)
Grease 8″ x 3″ cake pan with butter, line bottom with baking paper
1. Whisk cream cheese, butter and milk till smooth over a warm water bath
2. Whisk egg yolks and sugar add salt and vanilla extract, sift cake flour and corn starch and fold into egg yolks mixture
3. Whisk egg whites at low speed till foamy, gradually add sugar and cream of tartar and beat till soft peaks
4. Fold egg whites into egg yolks batter 1/3 at a time
5. Pour into cake pan and tap the pan on the counter to release air bubbles
6. Bake with water bath on the bottom in a preheated 150°C for another 75 mins
7. Remove from the oven and serve
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