Japanese cheesecake 🍰

# Japanesecheesecake # Japanese cheesecake # Trending # Baking snacks # Baking

Round Print, £2

Ingredients

* 250 grams of cream cheese

* 100 grams of fresh milk

* 50 grams of unsalted butter

* 5 egg yolks

* 60g cake flour

* 15 grams of corn flour

* 1 teaspoon lemon juice

* 1 teaspoon vanilla

Merang.

* 5 egg whites

* 90 grams of granulated sugar

* Cream of Tartar 1 / 4 teaspoon (or 1 teaspoon lemon juice)

How to do

1. Make a cream cheese part

1.Warm cream cheese, milk and butter on a hot radiator. Poor silky

2. Lift down. Warm enough, add one egg yolk at a time.

3. Wear vanilla

4. Sifting cake flour and cornstarch down. Poor people are smooth.

5.Filter 1 round

2. Hit the merang

1. Beat the egg white until it is fine.

2. Put on the cream of tartar

3. Gradually add sugar 3 times

4. Hit to the soft peak.

Do not hit too hard because it will cause big air holes and face

3. Mixed

1.Scoop 1 / 3 merang into the cheese section.

2. Let's get together

3. Pour back down the rest of the merang.

4. Seduce gently until smooth.

4. Pour into print

1. Printed bottom tallow paper deputy

2. Pour from a height of about 10 cm.

3. Use the sharp end wood, gently loop.

4. Knock print 2-3 times only

Baking with water

1. Put hot water in a tray about 1.5-2 cm high.

2. Put the print in the water tray

Temperature

* 150 ° C Upper Lower Light 25 minutes

* Reduce to 130 ° C for 45-50 minutes

Or until the middle of the cake is cooked, about 75-80 ° C.

Trick

✅ soft top merang.

✅ Filter the batter before mixing the merang.

✅. Let me be smooth. No merang pellets.

✅. Knock, print gently.

✅. Bake low and long beam.

✅ Rest in the door ajar stove for 15 minutes.

If you want a smoother texture, reduce the cake dough to 50 grams and increase the milk to 120 grams, you will get a smooth, fine, juicy texture and a very small air hole. Calm down.