Japanese Cheesecake Recipe 🎂 DIY perfect jiggly cotton cheesecake souffle that doesn't deflate/crack скачать в хорошем качестве

Japanese Cheesecake Recipe 🎂 DIY perfect jiggly cotton cheesecake souffle that doesn't deflate/crack

visit our new Asian baking website at https://www.modernasianbaking.com traducción al español a continuación After three years of baking #Japanesecheesecake I've finally perfected the recipe to make a fluffy bouncy jiggly #cottoncheesecake that does not crack during baking or deflate after baking, and no xanthan gum was needed. There is a magic ingredient... and easy baking techniques! See the video for instructions. Must watch for the egg white/batter folding technique. You too can make an Uncle Tetsu like cake at home! (Full instructions in video and baking tips below) ——————————— ❤️ Modern Asian Baking at Home Cookbook: https://www.amazon.com/dp/0760374287?... ❤️{ F O L L O W M E }❤️ ➡️ Website | http://www.philandmama.com ➡️ Instagram |   / philandmama   Join our baking group: https://www.facebook.com/groups/subtl... ——————————— #soufflecheesecake #jigglycheesecake #DIYjigglycake 👉INGREDIENTS in US cups: -5 egg whites 🥚 -1/4 tsp cream of tartar (or vinegar or lemon juice) -1/4 cup (50g) fine (granulated) sugar (Not Confectioner sugar) _________________________ -5 egg yolks 🥚 -8 oz cream cheese (1 bar) -1/4 cup (55g) butter -1/2 cup (125ml) milk -1/4 cup (50g) fine (granulated) sugar -2 tbsp (15g) corn starch (magic ingredient) (UPDATED) -1/4 cup (34g) flour (use rice flour or Mochiko instead to make a gluten-free Japanese Cheesecake) (Vanilla extract or powder or lemon juice for extra flavoring are all optional) _________________________ -Optional toppings: strawberries, confectioner sugar, fruits of your choice, honey, matcha powder, etc... 🥚To beat egg whites into stiff peaks, gradually increase the mixer speed, starting at medium, to medium-high, to high, each speed taking around 2-3 minutes. Add cream of tartar when you see some egg foam. Gradually add fine sugar when the beaten egg whites have become very white and foamy. 🥚Baking tip! Bake (bain-marie style) for 25 minutes on higher heat (320-345F depending on your oven), then crack open the oven door for about 10 seconds and bake for 45 minutes on lower heat (245-265F depending on your oven.) Alternatively, bake at higher heat of 390F for 15 minutes and then lower heat to about 280F for about 30 minutes, and then shut oven, and keep cake in oven for another 20-30 minutes before removal. If your cake is not brown on top and is still wet, keep it in the oven for a longer time so it cooks thoroughly. Oven tips: If your cake is not rising at all, your egg white beating process may have not been successful, or the final batter was over-mixed, or your oven temperature is too low. If the top is cracking, the oven temp is too high. #japanesecheesecake #isolationcreations #isobaking #quarantinebaking #japanesesoufflecheesecake #diy #foodporn #bouncycheesecake #jigglycheesecake #japanesecottoncheesecake #easycheesecakerecipe #food #cooking #baking Después de tres años de hornear #Japanesecheesecake, finalmente perfeccioné la receta para hacer un #cottoncheesecake esponjoso y esponjoso que no se agrieta durante el horneado ni se desinfla después del horneado, y no se necesitaba goma de xantano. Hay un ingrediente mágico ... ¡y técnicas fáciles de hornear! Vea el video para obtener instrucciones. Debe observar la técnica de plegado de clara de huevo / masa. ¡Tú también puedes hacer un tío Tetsu como pastel en casa! #soufflecheesecake #jigglycheesecake #DIYjigglycake 👉INGREDIENTES en tazas de EE. UU .: -5 claras de huevo 🥚 -1/4 cucharadita de crema de tártaro (o vinagre o jugo de limón) -1/4 taza de azúcar fina (granulada) (sin azúcar glas) _________________________ -5 yemas de huevo 🥚 -8 oz de queso crema (1 barra) -1/4 taza (55 g) de mantequilla -1/2 taza (125 ml) de leche -1/4 taza (50 g) de azúcar fina (granulada) -2 cucharadas (15 g) de almidón de maíz (ingrediente mágico) -1/4 taza (34 g) de harina (use harina de arroz o Mochiko en su lugar para hacer un pastel de queso japonés sin gluten) (El extracto de vainilla o el polvo o el jugo de limón para dar sabor extra son opcionales) _________________________ Ingredientes opcionales: fresas, azúcar glas, frutas de su elección, miel, matcha en polvo, etc. BeatPara batir las claras de huevo en picos rígidos, aumente gradualmente la velocidad de la batidora, comenzando a medio, a medio-alto, a alto, cada velocidad tarda unos 2-3 minutos. Agregue crema de tártaro cuando vea espuma de huevo. Agregue gradualmente azúcar fina cuando las claras de huevo batidas se hayan vuelto muy blancas y espumosas. 🥚 Consejo para hornear! Hornee (estilo baño María) durante 25 minutos a temperatura más alta (320-345F dependiendo de su horno), luego abra la puerta del horno durante unos 10 segundos y hornee durante 45 minutos a temperatura más baja (245-265F dependiendo de su horno. )