Japanese cheese cake yang lezat

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Perfect Japanese Cheesecake / cotton cheesecake recipe for a pillowy soft, light-as-air & heavenly cheesecake, no crack top & straight side. Japanese Cheesecake is very popular outside of Japan. If you get a chance to visit Japan, I highly recommend trying this cake when you.

To make the cake fluffy and. Try this Japanese Cheesecake / cotton cheesecake recipe for a pillowy soft, light & heavenly cheesecake you will ever make. My Japanese Cheesecake Recipe has the same cotton-soft sweetness and jiggly nature – now simplified from the usual complex methods of other recipes. Punya rencana bikin Japanese cheese cake, cuma pake 13 bahan dan 10 langkah mudah. Langsung saja kita coba buat hidangan ini.

Untuk memasak Japanese cheese cake beberapa bahan yang harus disiapkan:

  1. Oven setting : suhu 120 derajat panaskan air 1.5 cm diloyang.
  2. Bahan A :.
  3. 60 gr susu UHT.
  4. 140 gr cream cheese.
  5. 40 gr butter.
  6. Bahan B.
  7. 50 gr terigu kunci.
  8. 15 gr maizena.
  9. 1 sdt vanilla essence.
  10. Bahan C.
  11. Putih telur 5 butir.
  12. 100 gr gula pasir.
  13. 1/2 sdt cream of tartart.

It has a less sweet flavor and fewer calories than standard cheesecake, containing less cheese and sugar. Рецепт дня. «Японский хлопковый чизкейк» (Cotton Cheesecake). Also called Cotton Cheesecake, Japanese Cheesecake is light, fluffy, moist and less sweet than any other cheesecakes. And it is not difficult to make. Is there a dessert more mesmerizing than a Japanese cheesecake?

Proses pembuatan Japanese cheese cake

  1. Panaskan oven 120 derajat, panaskan air 1.5 cm diloyang.
  2. Bahan A dipanaskan dengan cara di tim sampai larut tdk perlu mendidih.
  3. Aduk bahan B hingga rata, campur dengan bahan A yg telah dilelehkan dalam keadaan hangat aduk sampai tercampur rata. Sisihkan.
  4. Kocok bahan C, masukan gula bertahap bagi menjadi 3 bagian (agar putih telur tdk berat utk mengembang) kocok sampai kaku berjejak.
  5. Masukan adonan putih telur sdkt2 ke adonan A+B aduk lipat pelan2 hingga rata.
  6. Alasi loyang dengan baking paper di dasar loyang dan sekeliling loyang tanpa olesan margarin ya(loyang bundar 18 cm) tuang adonan.
  7. Hentak2an adonan agar udara yg terperangkap dalam adonan keluar.
  8. Baking 20 mnt pertama 120 derajat jangan dibuka2, kemudian naikan auhu 150 derajat 15 menit, buka oven 10 detik, kmdn panggang 100 derajat selama 50 menit (sampai matang, sesuaikan oven masing-masing) Test tusuk. Matikan oven biarkan kue dalam oven selama 10 mnt. Panggang dengan metode au bain marie.
  9. Setelah 10 mnt kue di keluarkan dari oven, lepaskan kue dari loyang, setelah dingin baru di potong.
  10. Selamat mencoba, happy baking mom’s.

This bouncy confection, also known as a Japanese cotton cake, is astonishingly light and. Japanese cheesecake is pillowy soft, with cottony texture and soufflé like crumbs. When it is fresh from the oven, the cake is so soft that it jiggles like soufflé! Well, Japanese Cheesecake is a cross between the more traditional dense cream cheese cheesecakes (like a New York Cheesecake) and a chiffon or sponge cake. Soft, cotton-y, and so, so good.

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