kat rumah nih i dengan awin, memang peminat tegar "cheesecake". hari ini awin buat cheesecake lagi. kali nih cheesecake yang popular jugak di secret recipe
My quest for the perfect CottonSoftJapaneseCheesecake continues with some slight improvement. From what I read in The Kitchen Tigress' post and video on CottonSoftJapanese Souffle Cheesecake, too much cream cheese causes the cake to be dense and wet
And then there's the CottonSoftJapaneseCheesecake. I have viewed so many blogs and admired their perfect cottony cake and followed the numerous tips and tricks
I'm challenging myself to bake a perfect JapaneseCottonCheesecake with that soft, light and cottony cream cheese texture, perfect smooth top and side of the cake
A soft and wonderful cake loaded with cream cheese and eggs cooked in a hot water bath method. After my successful attempt in making Butter Cheesecake, am eager to try this JapaneseCottonCheesecake recipe
JapaneseCotton Cheese Cake. Cream cheese, soft. JapaneseCotton Cheese Cake. Light, soft and easy. If I say that this cake is very easy, some of you might not believe me, ^^
Put on the low flame while stirring constantly until soft and combine evenly. Add caster sugar gradually (3 - 4 stages) while continuing to be shaken until soft peak stage. Tambahkan gula kastor sedikit demi sedikit (3 - 4 tahap) sambil terus diaduk hingga soft peak stage (kalau kaki mixer diangkat akan berbentuk jambul dan tidak jatuh)
Beat cream cheese with milk to soften. Pour on top of cheesecake and spread evenly. Gradually add remaining sugar and cream of tartar into the whites, beating on high speed until soft peaks form, about 8-10 minutes. 1/2 cup butter, softened
(The reason why we put hot water in the pan is that steam will help making cake soft and moist and hot water around the cake will gradually cook inside the cake while baking in the oven
Until today, I have managed to bake these super soft and fluffy white crusted Japanese breads. If you are a Singaporean, do you remember eating those super-white-super-spongy-super-soft crust-less tall bread
Gradually add in the sugar and whisk until soft peaks form. Instead of the oreo crust, I use oreo whipped cream and in place of the dense and creamy cheese filling, a japanese souffle cheesecake that is lighter yet creamy in a different way
Continue beating on high speed until soft peaks form. Bake in the preheated oven until cheesecake is set and golden brown on top, about 1 hour 10 minutes
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