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 13 bahan dan 5 langkah mudah. Langsung saja kita coba buat makanan ini.

Untuk memasak Japanese Cheese Cake beberapa bahan yang harus disiapkan:

  1. 🍰 BAHAN A 🍰.
  2. 30 gr Terigu Protein Rendah.
  3. 10 gr Maizena.
  4. 125 gr Cream Cheese / Cheese Spread.
  5. 120 ml Susu Cair Full Cream.
  6. 50 gr Unsalted Butter.
  7. 3 butir Kuning Telur.
  8. Secukupnya Margarin untuk olesan loyang.
  9. 🍰 BAHAN B 🍰.
  10. 3 butir Putih Telur.
  11. 1 sdt Air Perasan Lemon.
  12. 50 gr Gula Pasir.
  13. Sejumput Garam.

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?

Cara membuat Japanese Cheese Cake

  1. Panaskan oven dengan suhu 150°C, oles loyang ukuran 18cm dengan margarin, lalu alasi bawahnya pakai kertas baking. Tim cheese, susu & margarin hingga cair, aduk rata dengan whisk, angkat dari panci..
  2. Selagi hangat, masukkan terigu & maizena sambil diayak, aduk hingga rata, lalu masukkan kuning telur satu persatu sampai tercampur rata, rendam kembali dalam air hangat..
  3. Mixer putih telur dengan speed rendah hingga berbuih, masukkan garam dan air perasan lemon sambil naikkan speed, masukkan gula pasir secara bertahap, mixer lagi hingga soft peak (ada jambul petruknya)..
  4. Campurkan kocokan putih telur ke adonan kuning telur. Bagi menjadi 3 tahap. Gunakan teknik aduk balik..
  5. Didihkan air tuang ke nampan / alas. (Saya pakai loyang pizza). Tuang adonan ke loyang, hentakkan bbrp kali untuk mengurangi gelembung udara. Taruh diatas nampan yg berisi air mendidih tadi. Panggang selama 50-60 menit hingga kue matang dan permukaan kue berwarna kuning keemasan. Sistem pemanggangan ini disebut “au bain marie”.

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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