Japanese semi-cut cheesecake
By VicentaLakin
It's the hottest dessert in a while. Thin like pudding, sour and smooth, and thicker than ice cream when it's frozen. This half-baked cheesecake that I made today, with no additives at all, only natural foods such as eggs, milk, sugar, flour and cream cheese, makes you fall in love with it as soon as you eat it. The formula comes from the Japanese chef, Shinji Tera, where the cake is sponge cake, and I'm using twilight cake, which is more subtle. The cake embryos used were a 6-inch anode model for cooking, and the amount indicated was about 30 elliptical semi-pretty cheesecakes。
Recipe Recommendations
- sweetening
- baking
- an hour
- senior
Steps for Japanese semi-cut cheesecake
1
Preheat oven, 140 degrees up and down, 10 minutes。
2
Cake embryos: add milk, fine sugar, corn oil to the yolk, and evenly mix it with a manual omelet。
3
Sift in low-banded powder, blend in to delicate state。
4
The egg purifier was added three times to the fine sugar and sent to the hawk. "I'm cooking with cold and slow. It's not easy to break a twilight cake."
5
I'm going to have to put the fertilized protein cream into the yolk paste three times, softly from the bottom。
6
Pumping the cake into a 6-inch round and stunning the bubble a few times。
7
Get in the oven for about 30 minutes. The specific time and temperature shall be adjusted to the temperature of the different ovens。
8
When you're baked, you take it out, you hang it cold, you take it off。
9
with the help of a specter, they split into cake slices about 5 mm thick and cut out the edge of the cake skin。
10
When the shape is carved out in an elliptical mousse, a strip of oil is placed in the elliptical model, and the piece of cake is placed on the bottom, with the alternative (the elliptical modulus and the accompanying strip of oil is available in the treasure hunt)。
11
And make half-baked cheesecakes: measure all kinds of food first。
12
The cream cheese and milk are poured into the small pot, and the small fire melts to the point where it is smooth, and the butter melts into the water, which is mixed with the egg yolk。
13
The mixed cheese is sifted, then the sifted low-band and corn starch is poured into the cheese and mixed with it。
14
Pump the protein into the egg basin, add a little sugar, and send it to a little bending state。
15
I'm gonna put the fertilized protein cream into the yolk cheese paste three times。
16
The cheesecake was in a delicate state, pouring into the cutter bag。
17
Squeeze in a moose with cake chips in it。
18
Put the dish in the bath, half the warm water, and put it in the middle of the oven from preheating to 150 degrees, with about 8-10 minutes of roasting up and down。Japanese semi-cut cheesecake Make Tips
1. A minimum of four rolls can also be used for bottom cake embryos, with shorter bake time and ease of layering. 2. Cheese cakes must be baking with water, i.e. half of the dishes are immersed in hot water, so that the temperature is softer. Because the elliptical moulds are very small and are hotly hot, they are warm and slow to roast, so as not to cause problems such as cracks due to early expansion. Due to the different sizes of actual fire in different ovens, temperature or surface coating of tin paper is adjusted as appropriate. Although it is known as “mutual”, it is well established and can be easily eaten. It's half ripe here, it's a soft, wet taste like a hot spring egg. The method of determining whether or not it is ripe is not condensed, does not collapse, and the surface is not sticky. 4. Creamcheese, which is also translated into cream cheese, has a good taste in KIRI。