Ide Resep: Japanese Cotton Cheesecake Ekonomis

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Japanese Cotton Cheesecake Ekonomis. Cotton Cheesecake / Japanese Cheesecake is my new favorite dessert and after you try this recipe, it will become your favorite too! It's the perfect combination of sponge cake and cheesecake in both taste and texture. What I love about this scrumptious cake is it's not overly sweet as some cakes can be.

Japanese Cotton Cheesecake Ekonomis

And it is not difficult to make. This Japanese Cheesecake is the most requested Japanese recipe on Nagi's post 'Request A Recipe!'. It's light, fluffy, moist and less sweet than any.
Kamu dapat memasak Japanese Cotton Cheesecake Ekonomis dengan menggunakan 11 bahan dan 10 langkah. Berikut cara untuk kamu menyajikan Japanese Cotton Cheesecake Ekonomis.

Bahan-bahan untuk membuat Japanese Cotton Cheesecake Ekonomis

  1. Siapkan 🍰 bahan.kuning telur :.
  2. Kamu butuh 1 kotak cheese spread/keju oles prochiz.
  3. Kamu butuh 50 ml susu cair full cream.
  4. Kamu butuh 25 gr butter.
  5. Kamu butuh 30 gr tepung terigu protein.rendah.
  6. Kamu butuh 10 gr tepung maizena.
  7. Kamu butuh 3 btr kuning telur.
  8. Siapkan 🍰 bahan.putih telur :.
  9. Siapkan 3 btr putih telur.
  10. Kamu butuh 75 gr gula pasir yg diblender halus.
  11. Siapkan 1 sdm air jeruk nipis.

Japanese cotton cheesecake, a very silky and soft cake with a soufflé texture. Made with cream cheese, milk, flour, butter, eggs and sugar. Japanese Cotton Cheesecakes are a bit different than normal cheesecakes as they are based on a meringue and are very light and fluffy. They don't require as much sugar as regular cheesecakes and often contain flour.

Instruksi pembuatan Japanese Cotton Cheesecake Ekonomis

  1. Siapkan loyang bulat 20 cm, olesi bagian dlm dgn margarin lalu alasi bagian bwh dan sisi samping dgn baking papper. Bungkus rapat bagian luar loyang dgn alfoil. Pastikan benar" rapat yaa spy ga bocor..
  2. Lelehkan cheese spread, susu cair dan butter dgn cara double boiler. Aduk" dgn whisk hingga tercampur rata tp jgn sampai mendidih yaa,,, segera angkat dan dinginkan. Masukkan tepung terigu dan maizena yg sdh diayak seblmnya. Aduk rata dgn cepat hingga adonan halus dan tdk bergerindil..
  3. Pastikan adonan sdh tdk terlalu panas baru masukkan kuning telur, aduk rata tp jgn berlebihan ya. Sisihkan..
  4. Mixer putih telur dgn air jeruk nipis dan gula hingga kaku, sisihkan..
  5. Masukkan adonan putih telur scr bertahap kedlm adonan kuning telur. Aduk dgn teknik aduk balik. FYI : dgn memasukkan adonan scr bertahap maka putih telur lbh mudah tercampur di adonan dan tdk bergumpal..
  6. Tuang kedlm loyang yg sdh disiapkan. Lalu masukkan kedlm loyang lainnya yg berukuran lbh besar. Tuangi air panas di loyang yg lbh besar kira" 1,5 cm (teknik au bain marie/water bath).
  7. Masukkan kedlm oven yg sdh dipanaskan seblmnya dgn suhu 160°C atau api sedang jika menggunakan otang. Panggang kurleb 1 jam atau hingga permukaan cake berwarna golden brown..
  8. Jika sdh matang, matikan oven, biarkan cake didlm oven sementara pintu oven dibuka sedikit. Biarkan kurleb 10-15 menit. Tujuannya agar cake tdk mengkerut karena perubahan suhu yg drastis..
  9. Keluarkan cake dr loyang, dinginkan diatas cooling rack dan cheesecake siap dinikmati,,,.
  10. Bisa jg disimpan di chiller spy teksturnya lbh firm,,, seratnya haluss bnget,,, berasa maem ice cream😘.

Some cheesecakes use chocolate instead of sugar and some can also add milk. Japanese cotton cheesecake. İlgili SayfalarTümünü Gör. I have seen Japanese Cotton Soft Cheesecake all over the internet for years, but hadn't come around to trying it until now. My fellow instagram baker, Silvia Colloca, just sent me her latest cookbook, Love Laugh Bake!, and she has a version of this internet sensation. Japanese Cheesecake has the tangy, creamy flavor of cheesecake, with the moist, cotton-soft texture of soufflé.

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