Resep Japanese cheese cake #matcha yang enak

This Japanese version of the crowd-pleasing dessert combines cheesecake flavor with a souffle-like, cakey texture that jiggles like jelly but tastes fresh and airy. Japanese cheesecake is very different from regular cheesecake. It is cotton soft, light, fluffy and the one of the best cheesecakes I have ever tasted.

The cheesecake turn out not cooked at all. Light and fluffy, Japanese Cheesecake is a delicious gift for a real cheesecake lover. It's a melt-in-your-mouth combination of creamy cheesecake and airy soufflé. Punya rencana masak Japanese cheese cake #matcha, cuma pake 9 bahan dan 5 langkah mudah. Langsung saja kita coba masak makanan ini.

Untuk membuat Japanese cheese cake #matcha beberapa bahan yang harus disiapkan:

  1. 5 butir telur ayam, pisahkan kuning dan putihnya.
  2. 1 gelas gula pasir.
  3. 1 gelas tepung terigu.
  4. 2 sdm maizena.
  5. 4 sdm Margarin.
  6. 1/2 batang keju.
  7. 5 sdm susu cair.
  8. 1 sdm air jeruk nipis.
  9. 1 sdm pasta matcha.

A second (or more) serving is a guarantee! Japanese Cheesecake has the tangy, creamy flavor of cheesecake, with the moist, cotton-soft texture of soufflé. Japanese cheesecake or also known as cotton cake, Japanese souffle cake or pillow cake is a kind of sponge cake where the egg whites are whipped into a meringue and then added to the cream cheese-egg yolk batter to create a fluffy texture. Beat cream cheese with milk to soften.

Cara pembuatan Japanese cheese cake #matcha

  1. Steam margarin, susu cair dan keju hingga meleleh.
  2. Kocok putih telur dg air jeruk nipis, tambahkan gula pasir hingga 4 tahap, hingga mengembang kuat, tidak terjatuh jika disendok..
  3. Campur kuning telur, margarin leleh, dan tepung, tambahkan pasta matcha..
  4. Masukkan putih telur bertahap dan aduk perlahan, setelah rata tercampur tuangkan di loyang..
  5. Saya gunakan panci tebal, dg tatakan panci di dalamnya, diisi 1 gelas air. Jadi ada proses mengukus dulu, setelah airnya habis langsung dipanggang, dg api sedang, hingga matang. Cake terasa lembut didalam nya juga saat dipotong..

Add half of the sugar, egg yolks, cornstarch and lemon juice. The meringue will start to turn bright white and glossy. Japanese bakers have refashioned one of my most beloved desserts and somehow made it even better. Japanese Cheesecake (otherwise called a “Japanese cotton cheesecake” or “jiggly cheesecake”) maintains the same tangy sweetness of the popular American dessert but is known for its signature ultra-fluffy texture. If using a springform pan, make sure to wrap the bottom and sides completely in foil twice to prevent any leakage.


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