Squeezable Japanese-style Souffle Cheesecake スクイーズみたいにシュワシュワな日本式スフレチーズケーキ

2017-08-12 00:52:01

by MosoGourmet 妄想グルメ

2007

We made a tall soft and smooth Japanese style cheesecake This took us 5 times to make correctly But all 5 of the Moso Family members devoured up the 5 cheesecakes It was a lot easier than we thought to eat them all up because of the light texture Recipe One round mold 15 5 cm diameter x 7 cm in height 1 Coat a teflon lined mold or any type of mold that is made so that the mixture doesn t stick with unsalted butter Have the mold prepared with a oven sheet laid on the bottom 2 Pour 80g of milk in a heat resistant container and heat it up in the microwave until it is about 40 3 Add in 50g of unsalted butter and melt Leave to sit 4 Put 200g of room temperature cream cheese into a large bowl and mix until it is creamy 5 Add in 5 egg yolks and stir 6 Add in 55g of granulated sugar and stir 7 Add in 3 and stir 8 Squeeze lemon juice from one half of a lemon one tablespoon of lemon juice 9 Add 50 g of weak flour and 15g of corn starch while sifting and stir We recommend straining the mixture once if it is too clumpy Leave to sit 10 Add in 5 egg whites and 55 grams of granulated sugar Whip up into a firm meringue 11 Add 1 3 of 10 into 9 Stir thoroughly 12 Add another 1 3 and stir with a whisk as if you are scooping up the mixture 13 Add all of the remaining 1 3 Switch to a rubber spatula and mix as if you are scooping the mixture up from the bottom Stir softly but evenly 14 Add 13 to 1 Pour the mixture into the mold so that the top of it comes to a place near 1 5 cm below the top rim of the mold this is to anticipate the bulging out of the cake after it is baked 15 Lay a kitchen cloth onto a stainless container and put 14 on top 16 Add more than 2 5 cm of boiling water into the container 17 Put 16 into an oven preheated to 200 degrees and bake for 15 minutes 18 Lower the temperature to 140 and bake for 45 minutes 19 Leave for 30 minutes in the oven after the switch goes off Open the oven door slightly to cool for 30 minutes 20 Take out from the mold 21 Decorate however you want using powdered sugar that does not melt This time around we used Rilakkuma and Korilakkuma stencils 22 Done 高さがあって表面が割れてないシュワシュワした日本式スフレチーズケーキに挑戦しましたなかなか上手くいかなくて5回も作ってしまいました家族5人で全部食べました軽い食感なので思ったよりも楽勝でしたレシピ直径 15 5 高さ 7センチ丸型 1個分１テフロン加工くっつかない加工のものならなんでもの型に無塩バターを塗ります底にオーブンシートを敷いて準備しておく２耐熱容器に牛乳 80gを入れ電子レンジで40度くらいに温める３２に無塩バター 50gを入れ溶す置いておく４大きめのボウルに室温にしておいたクリームチーズ 200gを入れクリーム状に混ぜる５卵黄 5個分を加え混ぜる６グラニュー糖 55gを加え混ぜる７３も加え混ぜる８レモン汁半個分大さじ1 を加え混ぜる９薄力粉 50gとコーンスターチ 15gをフルイながら入れ混ぜるダマが気になる時は１回濾すとよいおいとく１０卵白 5個分にグラニュー糖 55gを加えかたいメレンゲに泡立てる１１９に１０を1 3加えしっかり混ぜる１２さらに1 3加え泡立て器ですくうように間を通しながら混ぜ合わせる１３残りの1 3を全部加えゴムベラに持ち替え底からすくい上げるように混ぜ合わせるやさしくでもまんべんなく混ぜる１４１に１３を入れる膨らみを見越して型のフチから1 5センチほど下まで生地を流し入れる１５バットなどに布巾などを敷き１４をのせる１６１５のバットに沸騰したお湯を2 5センチ以上入れる１７ 200度に予熱したオーブンに16を入れ 15分焼く１８温度を140度に下げさらに45分焼く１９オーブンのスイッチが切れたら庫内に置いたまま30分さらにオーブンのドアを少し開けて30分冷ます２０型から取り出す２１なかない粉糖を使ってお好みのデコをしてもよい今回はリラックマコリラックマのステンシル２２でけた