Japanese cotton cheesecake. Рецепт дня. «Японский хлопковый чизкейк» (Cotton Cheesecake). Cotton Cheesecake / Japanese Cheesecake is my new favorite dessert and after you try this recipe, it will become your favorite too! It's the perfect combination of sponge cake and cheesecake in both. Also called Cotton Cheesecake, Japanese Cheesecake is light, fluffy, moist and less sweet than any other cheesecakes. And it is not difficult to make.

Japanese cotton cheesecake Perfect Japanese Cheesecake / cotton cheesecake recipe for a pillowy soft, light-as-air & heavenly cheesecake, no crack top & straight side. 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. Anda boleh memasak Japanese cotton cheesecake menggunakan 11 bahan dan 7 langkah. Inilah caranya untuk melakukannya Japanese cotton cheesecake itu baik .

Bahan-bahan Japanese cotton cheesecake

Untuk menyediakan Bahan A.
Untuk menyediakan 12 keping keju cheddar.
Anda mesti 200 gm susu segar/fresh milk.
Anda mesti 75 gm buttercup.
Untuk menyediakan 4 biji kuning telor.
Anda mesti 75 gm tepung naik sendiri.
Anda mesti 8 gm tepung jagung.
Anda mesti Bahan B.
Anda mesti 4 biji putih telor.
Anda mesti 1/2 sudu teh cream tartar.
Anda mesti 100 gm gula castor.

Japanese cotton cheesecake recipe - a detailed video tutorial with tips and tricks to help you make Japanese Cotton Cheesecake (JCC) is probably one of the most amazing cheesecakes that I have. Anyways, Japanese cotton cheesecake is not like the Western NYC cheesecake in the sense that And why is making this Japanese cotton cheesecake such perfect timing? Feathery, soft cotton cheesecake is a Japanese specialty, filled with lemon zest, fluffy egg whites, cream Japanese Cotton Cheesecake. this link is to an external site that may or may not meet. Today bake myself another japanese cotton cheesecake.keep on trying until i get to perfection.

Langkah demi langkah Untuk memasak Japanese cotton cheesecake

Campurkan cheddar dan susu didalam satu bekas, panaskan secara double boil sehingga cheddar larut.
Masukkan butter dan gaul sebati dan biarkan sejuk seketika.
Masukkan kuning telor kedalam adunan butter yg sudah sejuk tadi, gaul rata, masukkan tepung gaul lagi sehingga rata, guna senduk atau spatula sahaja, x perlu guna mesin..
Didalam bekas berasingan putar putih telor, gula dan cream tartar sehingga menjadi meringue dan bertanduk.
Masukkan adunan putih telor yg sudah bertanduk tadi kedalam adunan cheese secara sedikit2 dan gaul secara kaup balik menggunakan spatula..
Sediakan acuan bersaiz 8 inci yg sudah dilapik kertas minyak dan disapu butter disekeliling nya. Masukkan aduna kedlm acuan, dan bakar secara water bath (letak air dlm dulang dibawah acuan, pastikan acuan tiada lubang atau kesan sambungan, nant air masuk kedlm acuan). Bakar pada suhu 150° - 160° selama 1 jam, suhu dan masa masak berbeza mengikut jenis oven.
Cucuk lidi pada kek, klu lidi kering, maknanya kek dah masak, terbalikkan kek pada redai, slps sejuk letakkan pd papan kek dan blh dihias ikut suka hati. Makan masa panas2 ni pun sedappp😋. Selamat mencuba.

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. This crustless cheesecake is easy to make and won't Then this lighter Japanese version is for you. Airy meringue is folded into a not-so-sweet cheesecake. Soft, cotton-y, and so, so good. Japanese Cheesecake has the tangy, creamy flavor of cheesecake, with the moist, cotton-soft texture of soufflé.