Delicious Cempedak Cheesecakes| Artocarpus Integer| 2 Versions Sourdough Discard & Classic скачать в хорошем качестве

Delicious Cempedak Cheesecakes| Artocarpus Integer| 2 Versions Sourdough Discard & Classic

Cempedak Cheese Cake |Artocarpus Integer | 2 Versions :Sourdough Discard and Classic 小菠萝蜜/尖不辣芝士蛋糕 by MeiLing's Kitchen Key message: All ingredients to be in room temperature Why Is Room Temperature Important? When at room temperature, eggs, butter, and other dairy ingredients form an emulsion which traps air. While baking in the oven, that trapped air expands and produces a fluffy baked good. Not only this, room temperature ingredients bond together very easily since they’re warmer, creating a seamless and evenly textured batter Recipe: 1. Sourdough Discard Version Size: 7” round springform pan 1.1 Cream cheese batter 150g cream cheese 30g caster sugar 1 medium egg, room temperature 1/2 tbs lemon juice 1.2 Cake batter 1 medium egg, room temperature 80g brown sugar 100g starter discard 30g chocolate milk 50g melted butter 60g self raising flour 1 tbs cocoa powder 1/4 tsp salt 1/4 baking soda 1.3 Filling : 100g seedless cempedak ( around 5-7 small seeds) 1.4 Cocoa Swirl A. Keep 2 tbs of cake batter to make cocoa swirl Or B. 2 tbs Cocoa powder mix 1 tbs hot water (video version) ___________________________________________ 2. Classic Version ( Non Sourdough) Size : 7” round cake pan 2.1 Cheese batter 150g cream cheese 30g caster sugar 1 medium egg, room temperature 1/2 tbs lemon juice 2.2 Cake batter 1 medium egg, room temperature 80g brown sugar 80g chocolate milk 50g melted butter 110g self raising flour 1 tbs cocoa powder 1/4 tsp salt 2.3 Filling : 100g seedless cempedak ( around 5-7 small seeds) 2.4 Cocoa Swirl A. Keep 2 tbs of cake batter to make cocoa swirl Or B. 2 tbs Cocoa powder mix 1 tbs hot water (video version) —————————————————————————- Methods: Preheat oven 15 mins at 180c Line the cake pan with non stick baking paper Cake batter Whisk egg and brown sugar with mixer / whisk Stir in wet ingredients Sieve in dry ingredients Stir and fold to combine with spatula Cream cheese batter Used mixer to whisk cream cheese with sugar with medium speed Add in egg and lemon juice Whisk just until mixed Do not over-mix the cheesecake batter Bake the cake batter 180c 10 minutes Remove cake from oven Add in cream cheese batter and cempedak cubes Spoon in cocoa mixture , make swirl pattern Bake another 30 mins at 180c (Note : The black springform pan cooked faster then aluminum pan, can cut down to 25 minutes for black pan if you want a lighter color) Cool on wire rack for 30 mins before remove from pan Cool on wire rack for another 1 hour before slice Enjoy