Chiba Cheesecake ( Cheesecake)

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  1.Melt the cream cheese with hot water

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  2.Add egg yolks and sugar A

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  3. Beat evenly and smoothly

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  4.Add low-gluten flour and stir evenly in a zigzag pattern.

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  5.Add milk and stir evenly

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  6. Add one-third of the sugar B to the egg whites, a few drops of lemon juice, and beat with a whisk at medium speed

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  7.Add another third and add sugar B as shown

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  8.Add the remaining sugar to the fine foam B

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  9. Beat until texture appears.Beat at low speed until wet foam forms.Lift the egg beater and droop.The length of the portion is only five to six centimeters.If the cake is over-whipped, the cake will easily crack.

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  10. Add one-third of the egg whites to the cheese paste, and stir Mix well using the mixing technique, add the remaining egg whites to the cheese paste, and mix everything evenly.Pour in the abrasive tool (the solid-bottomed abrasive tool should be lined with greased paper or smeared with butter, and the live-bottomed abrasive tool should be wrapped in tin foil, and wrapped in two layers to prevent water from entering)

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  11.Take a small portion of the cake batter and cocoa powder, mix evenly, put it into a piping bag, and draw horizontal lines on the cake batter placed in the grinder

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  12.Use a toothpick to draw vertical stripes back and forth to form a Chiba pattern

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  13. Preheat the oven to 180 degrees, put the cake into the oven with water bath method, bake at 150 degrees for 60 seconds minutes.If you want the color to be heavier, you can increase the heat in the last twenty minutes.Let cool and unmold, then refrigerate for 3 hours before serving.