Japanese cotton cheese cake (no cream cheese) #beranibaking Japanese Cotton Cheese Cake- Minimize Shrinkage. Music: Imovie iLife Sound Effects- Bossa Lounge Medium. The cream cheese and heavy cream are mixed with gelatin or lemon juice, then poured over the biscuit crust, and cooled Soufflé Cheesecake originated in Japan and is widely known as Japanese Cheesecake or Japanese Cotton Cheesecake outside of Japan.

Bahan Membuat Japanese cotton cheese cake (no cream cheese) #beranibaking

  1. Adonan kuning telur:.
  2. 1 kotak keju spreadable Prochiz.
  3. 50 ml susu cair full cream.
  4. 3 butir kuning telur.
  5. 20 gr margarin.
  6. 30 gr terigu segitiga biru.
  7. 10 gr tepung maizena.
  8. Adonan putih telur:.
  9. 3 butir putih telur.
  10. 1 sdm perasan lemon.
  11. 75 gr gula halus.

Langkah Memasak Japanese cotton cheese cake (no cream cheese) #beranibaking

  1. Panaskan oven 160 derajat Celcius..
  2. Masak dengan cara double boiler susu cair, keju oles & margarin. Aduk sampai larut & tidak bergerindil. Matikan api. Sisihkan..
  3. Ayak terigu & maizena. Masukkan ke dalam campuran susu cair, keju oles & margarin. Aduk cepat menggunakan whisk agar tidak ada yang bergerindil..
  4. Tunggu beberapa saat hingga adonan agak dingin, masukkan kuning telur, aduk rata. Sisihkan..
  5. Siapkan loyang yang sudah diolesi carlo. Bisa juga loyang diolesi margarin br dialasi baking paper. Bagian juga dikasih baking paper..
  6. Kocok putih telur, lemon & tuangkan gula secara bertahap. Mixer kecepatan tinggi hingga Soft peak & kaku (saat wadah dibalik tdk tumpah).
  7. Tuang secara bertahap putih telur kedalam adonan kuning telur tadi. Aduk balik dengan spatula hingga rata & menyatu..
  8. Tuangkan adonan kedalam loyang. Lalu letakkan loyang tadi kedalam loyang yg lebih besar berisi air hangat setinggi 1,5 cm. Oven dengan sistem au bain marie/ water bath. Oven selama 50-60 menit..
  9. Setelah adonan td berwarna kuning keemasan bagian atasnya, matikan api & buka sedikit pintu oven. Tunggu sekitar 15 menit agar kue tidak mimpes..
  10. Balik cake diatas cooling rak atau baking paper agar mudah di balik lagi. Cake lembut siap disajikan 😊..

As there are quite a lot of fats such as cream cheese, heavy cream or butter in the cake batter, if the egg white is not stiff enough, the air bubbles. Japanese Cheesecake (otherwise called a "Japanese cotton cheesecake" or "jiggly cheesecake" Instead of mixing whole eggs into cream cheese, sugar and heavy cream, separate your eggs and Have no fear Bold Bakers, you've got this! There is no baking powder, no. Also called Cotton Cheesecake, Japanese Cheesecake is light, fluffy, moist and less sweet than any other cheesecakes. I have to wait for tomorrow.

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