Japanese cheesecake~rocket mold

2024-06-29 04:57:43  Views 2 Comments 0

Ingredients

Protein ( 3 )
Lemon juice ( 1.5g )
Fine Granulated sugar ( 70 grams )
Egg yolks ( 3 pieces )
Cream cheese ( 170g )
Low-gluten flour ( 45g )
Milk ( 70g )
Butter ( 40g )

Japanese-style cheesecake~How to make rocket mold

  • Japanese-style Cheesecake~Illustration of how to make rocket mold 1

    1.Put cream cheese, milk and butter together in a container, heat over water (the water temperature should not exceed 65 degrees Celsius) and mix with a hand mixer until there are no particles, and mix into a smooth cheese paste.Remove from the heat p>

  • Japanese cheesecake~Illustration of how to make rocket mold 2

    2.Add the beaten egg yolk and mix quickly

  • Japanese cheesecake~Illustration of how to make rocket mold 3

    3.Sift in the low-gluten flour and mix until there are no particles

  • Japanese-style cheesecake~Illustration of how to make rocket mold 4

    4. (Preheat the oven at 180 degrees at this time) Add lemon juice to the egg whites, beat with a whisk until rough and add one third of sugar, then beat until thick and fine foam, then add one-third of the sugar, beat until texture appears, add the remaining sugar, and continue beating until the wet peaks form.

  • Japanese cheesecake~Illustration of how to make rocket mold 5

    5.Put one-third of the meringue into the egg yolk paste and mix well

  • Japanese cheesecake~Illustration of how to make rocket mold 6

    6.Pour it all into the remaining meringue and mix gently with a stirring technique

  • Japanese cheesecake~Illustration of how to make rocket mold 7

    7.Pour into an 8-inch mold and shake twice to release air bubbles

  • Japanese cheesecake~Illustration of how to make rocket mold 8

    8.Put it into the preheated oven, pour hot water into the baking pan in the oven water, then put the cake mold, bake at 165 degrees for 70 minutes (the time and temperature are for reference only, please refer to the actual conditions of your own oven).Unmold about 3 minutes after coming out of the oven.After cooling, put it in the refrigerator for better flavor

Tips

Cream cheese should be made in advance Take it out of the refrigerator and bring it to room temperature before use.Stir it over low heat until it is smooth and grain-free.This way the baked cake will be delicate.Because it takes a longer time to bake in a water bath, please pay attention to the coloring.For example If you are coloring in advance, please cover it with tin foil until it is baked.If it is a live-bottom mold, please wrap the bottom with tin foil to prevent water from entering

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