여리여리 수플레 치즈케이크 /The fluffiest Japanese cotton cheesecake.

This video was supported by Dongseo Co., Ltd. This is the fourth recipe video with Philadelphia cream cheese from Germany. Sift the cake flour through the sieve. I will add sugar here. Sugar helps keep the flour from lumping in the batter. But you can omit it. Wow, It is big! This is 1.65 kg of German Philadelphia cream cheese from Germany. You can make a lot of cream cheese desserts of all kinds you want to make. You can make a lot of cream cheese desserts of all kinds you want to make. So, you don't have to leave it at room temperature to make it soft. It is fine to use the cream cheese from the refrigerator right away. Put the cream cheese, butter, and milk in a pot. Warm it over very low heat. Heat to 50 ℃. Now turned off the heat. If you have any lumps, use a hand whisk. Add 3 egg yolks. The cream cheese mixture is still warm. Sift the flour mixture through the sieve again. Stir until lumps of flour are gone and smooth. Strain once to get fine batter. It takes 3 eggs. But, try to measures it 100g. Keep it chilled in the fridge before use. Chilled egg white makes a more stable meringue. Beat at medium speed. add 1/3 of sugar after 40 seconds from the start. Add 1/3 of sugar every 30 seconds. Beat at low speed for the last 1 minute. Isn't it smooth and shiny? It has very soft peaks bending itself. Fold 1/3 of the meringue into the cream cheese mixture with a whisk carefully. You don't need to be perfect right now. Just try not to overmix. Repeat the same. Fold the remaining meringue into the cream cheese mixture. Scrape the bottom and side of the bowl carefully with a spatula. This is a removable bottom pan. Wrap the pan with aluminum foil to prevent from water getting into the pan. Place the cake pan in the larger pan. Pour the batter into the cake pan from 20cm high. It helps to remove the big air bubbles. Pour hot water into the larger pan 1~2cm deep. Bake in the water bath. Snack time while baking! So cute cream cheese pack. 30 minutes passed. Open the oven door for 10 seconds to release hot steam. Close the door and turn the temperature down to 110℃ and bake for another 30 minutes. 30 seconds after, turn up to 150℃ again and bake until the top becomes golden brown for 4~5 minutes. This cheesecake is so smooth and pure as the Philadelphia cream cheese from Germany. A...S... M... R... :) Once again. It is the most fluffy jiggly Japanese cheesecake.

Channel: 조꽁드Joconde's baking

Views: 570,314

Rating: 4.9453773 out of 5

Keywords: 수플레치즈케이크, 필라델피아크림치즈, 치즈케이크, 케이크만들기, japanese souffle cheesecake, cotton cheesecake, philadelphiacreamcheese

Id: efeRizYYMLA

Length: 8min 3sec (483 seconds)

Published: Thu Jan 28 2021