Japanese cotton cheese cake
Ingredients
175 grams of prochiz spready (1 box) / cream cheese
25 grams of butter
50 ml of full cream milk (I use ultra)
30 grams of triangular flour
10 grams of corn
3 egg yolks
Egg white ingredients:
3 eggs white
75 grams of refined sugar (not sand)
How to make
Preheat the oven 150-160 degrees & apply a baking sheet with baking paper (try using a baking dish if the connection is not connected can be coated with "heavy" aluminum foil paper do not thin the ttep will leak because we use roasted au bain marie)
Melt cream cheese, butter & milk with the "DOBEL BOILER" technique mix well until all is mixed
Add the sifted flour into the mixture well
Enter the egg yolks when the mixture is not hot, stir with whisk until evenly set aside
Mixer of egg whites & sugar to soft peak (if you hold a pointed dough it doesn't fall) tips when mixing egg whites don't mix a little egg yolks because it will make the mixture difficult to expand
Add the egg white mixture to the egg yolks gradually & stirred down to the top slowly until well blended there is no lump
Put it in a baking pan that has been coated with baking paper, stack it with a large baking pan underneath, give it about 1 cm of water (au bain marie technique) can you googling what is au bain marie 馃榿
Bake at a temperature of 150-160 degrees approximately 50-60 minutes, the heat must be stable so the results are not broken
Keep in mind after ripe don't remove the pan because it makes the cake wrinkle and open the oven slightly let it stand in the oven 10-15 minutes
So the soft cotton cheesecake is for the cake to eat the original foam, it's already curious as it feels 馃槏 the most important thing is probably saving, you know because using prochiz because in the ingredients store dketm cake doesn't sell cream cheese per ounce and sell a kilo .. just a million it costs hundreds of xixix so this prochiz is very helpful, Mrs. Xixixi, it feels like I'm already happy, why don't you try to get cream cheese according to your taste?
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