Japanese cheese cake yang nikmat

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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 9 bahan dan 17 langkah mudah. Langsung saja kita coba masak hidangan ini.

Untuk memasak Japanese cheese cake beberapa bahan yang harus disiapkan:

  1. 140 gr cream cheese homemade.
  2. 40 gr margarin (me: palmia royal).
  3. 60 ml susu UHT full cream.
  4. 15 gr tepung maizena.
  5. 50 gr tepung terigu protein sedang (segitiga biru).
  6. 5 butir kuning telur.
  7. 5 butir putih telur.
  8. 1 sdt air lemon/ jeruk nipis/ cream of tar tar.
  9. 100 gr gula.

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. Langkah 1: Tim susu UHT, cream cheese dan margarin. Cukup sampai larut dan tercampur semua. Dinginkan sampai suhu ruang.
  2. Masukkan tepung maizena, tepung terigu ke dalam campuran susu tadi. Aduk hingga rata.
  3. Masukkan kuning telur satu persatu sambil diaduk rata..
  4. Sisihkan.
  5. Panaskan oven di suhu 150 derajat selama 10 menit, api atas bawah(sesuaikan dg oven masing)..
  6. Langkah 2: mixer putih telur dengan air lemon/ jeruk nipis/ cream of tar tar sampai berbuih.
  7. Bila sdh berbuih, masukka gula. Masukkan menjadi 3 tahap sambil tetap dimixer.
  8. Mixer dengan kecepatan tinggi sampai kental berjejak.
  9. Sisihkan.
  10. Ambil sedikit adonan putih telur, masukkan kedalam adonan tepung tadi. Aduk balik dengan perlahan saja. Dari atas kebawah pelan2. Lakukan sebanyak 2x.
  11. Bila sudah, tuang adonan tepung ke dalam adonan putih telur. Aduk balik hingga tercampur.
  12. Tuang kedalam cetakan yang sudah dialasi kertas roti.
  13. Oven dengan suhu 180 derajat selama 20 menit dg teknik au bain marie..
  14. Bila sdh 20 menit, naikkan suhu menjadi 200 derajat selama 15 menit.
  15. Bila sdh, buka sedikit oven selama 10 detik. Lalu tutup kembali.
  16. Oven selama 60 menit dg suhu 150 derajat. Tetap menggunakan api atas bawah.
  17. Selesai.

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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