Hello everyone, I am Xiao Gaojie.
Today's Japanese cheesecake is a sequel to this previous cake video
This pervious cake recipe is relatively easy to make.
Today's recipe, compare to the previous one
doubles the amounts of the cheese, milk
Eggs and flour support the cake structure
Greatly reducing eggs and flour will increase its difficulty
But it is OK
I will share some tips and show you how to make a perfect cake
Let’s take a look at the baking trays
Smaller baking trays are easier compare to large ones because the middle is getting heated up quickly
For the same reason, a thinner cake is easier to bake
You see that this baking tray is not very deep at all
whether it is a non-stick or not, it doesn't matter. Parchment will be used
loosely put the paper along the side
Otherwise, the baking paper absorbs water
and wrinkles
For example, this cake, the side wrinkled
In addition, cut the paper higher than the baking tray, because the cake will grow.
Let's separate the eggs
No need to warm up eggs to the room temperature. They are taken out directly from the refrigerator.
After the separation, the egg whites are returned to the refrigerator
bring a pot of water to boil
When you start to see bubbles, turn the heat to low.
milk
Cream cheese
and butter. Taken out directly from the refrigerator.
Melt slowly
When it is smooth, turned off the heat.
Now, we only need just a little bit of heat in the pot
Put egg yolks
stir for about a minute
Then sieve into the flour
Stir well
do it fast, or the egg yolks will be cooked.
This recipe calls for large amounts of fat and cheese, so the egg yolk batter is thin and running
with a little heat, the egg yolk and flour are slightly cooked.
which makes the egg yolk batter slightly thicker
You have to be careful, don't overheat
this is the thickness of the egg yolk batter
Continue to heat up the water to boil, we will use it later
Take out the egg white from the refrigerator
Put a little bit of white vinegar
My hand mixer has 5 speeds. I start with 4.
After it is bubbled up, add sugar in a few portions.
After all the sugar is in, I lowered the speed to 3.
This can produce very fine meringue
soft peaks
It took a total of 6 minutes
During the beating, the egg white will return to room temperature.
Another cake, beaten with full speed
coarse meringue causes the final batter to be very rough
The baked cake has a rough surface and is not evenly colored.
add meringue into egg yolk batter in three portions
Mixing gently
The yolk batter and the meringue have a consistent thickness, so it is easy to mix
After stirring, slowly pour into the baking tray
Look at this batter, shining and smooth
The cake is not baked yet, but when you see such a batter
you know the cake will be good
No need to drop the baking pan to remove air pockets. Just smooth it.
The bubbles will come out on their own during the low temperature baking
The pot of water that was just boiled
Put in the preheated oven on the bottom rack
120 degrees Celsius, or 250 degrees Fahrenheit bake for 60 minutes
After 60 minutes, the cake is about twice as high.
At this time, the cake is cooked.
We turn on the broiler to color it
The baked cake looks like this
Smooth surface, no cracking
And the color is even, very beautiful
Slightly cool, take it out when the baking tray is not hot.
When it's hot, cheese and butter are liquid, so the cake is very soft.
It can jiggle
After cooling, put it in the refrigerator and chill it for 2, 3 hours.
After the cheese and butter are solidified, you can taste the cake better.
I put this cake in the refrigerator overnight.
take a look at the internal structure
You can hear this nice " Sha sha..", sound, when I broke open the cake
As for the taste,
I believe you can tell how delicious it is, just by looking at the pictures
Thank you, I am Xiao Gaojie. I will see you next time ^^