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- 6 tablespoons butter
- ½ cup milk(140 mL)
- 8 eggs, yolk
- 5 oz cream cheese(100 g)
- ¼ cup cornstarch(60 g)
- ¼ cup flour(60 g)
- ⅔ cup granulated sugar(140 g)
- 15 large egg whites
- powdered sugar, for serving
- 1 pt Strawberries(340 g)
Is warm Wait guys, guys! Next week is going to be the birthday of my cat! What should I do to celebrate? I’m thinking about…sterilization. People said that it is gonna be good for him and help him to live longer too. Pour in 50ml unsweetened milk, then whisk it until everything is mixed and warm After the mixture is well-mixed and warm, take it out of the pot Sift in 40g of baking flour (or 30g of all-purpose flour and 10g of corn starch is a-okay too!).
After that, mix well Cat breeders and vet said that cats should be sterilized before 7-8 months. Cuz after that they’re going to screamin’ for da females But I am so afraid of karma :))) I am afraid that If I snatched them balls, somebody could snatch mine in the future too;-;
And just thinking about that, I’m already losing my **** Should I or should I not harvest them balls from Catto? :))) Next step is separating whites and yolks from 4 eggs Last time I’ve already told you that he licked his pee-pee, yeah? :)) Poor my eyes, but poor him too I’m so afraid that he’d be so hrny that he’d growl too much, then forget to eat and get sick :(( Give me some opinions you guys;;-;; I’m so confused rn :))))
Don’t recommend me to buy a female cat :))) I can’t raise a bunch of kittens :)))) 1 is enough Now put 4 yolks into the previous cream cheese mixture Then mix them well Then whip the whites. Pour them into a big bowl And squeeze in 4 tsp (a few drops) of lemon juice First, you have to whip at a low level, then when big bubbles formed, pour sugar in I used 80g sugar here (but if you don’t like sweet, 10g is enough). Divide the sugar into 3 parts Pour in every 15s… OMG ALERT I FORGOT THIS!
Whip till SOFT PEAKS only! SOFT PEAKS Stiff peaks egg whites are going to give you a hard time mixing, and could even destroy all your precious bubbles Soft peaks mean when you lift off your whisk, a peak death drops to the bowl :)) and not standing straight up Use 1/3 of whipped egg whites and divide it by half to pour in the cream cheese mixture gently use your whisk to stir the mixture in one direction only You see, it is so easy to mix using soft peaks egg whites! Guys, my two half of 1/3 =1/3 (Trans: Mathematics much?)
Your yolks mixture should be a Lil‘ bit warm before putting your whites in. If it is too cold and you mix it with whites, it will be a failure After that, use a spatula and fold technique to create a perfect mixture Do not forget to use fold technique to mix all the liquids that are stuck at the bottom, will you? Pour in those 2/3 egg whites and stir it gently till everything’s smooth Bring back the spatula and your fold technique, fold it until nothing’s stuck at the bottom of the bowl. The final mixture is pretty liquid.
I like this type of cake to be made with really soft peaks egg whites, cuz it’s gonna create a lovely texture, a little bit firm but still melt in your mouth put a wax paper at the bottom of your mold. No need oil, this Japanese cheesecake
Can fall out easily when it’s done Remember to pour the mixture from above, put a spatula there, too! It will help to pop all those big bubbles. And also pour it around too Finally, boil water and pour it in the tray. 1/3 or 1/4 of the mold is okey dokey~ It is essential to preheat your oven before baking any type of Jiggly cheesecake. For example, If you bake a cake at 160C, preheat your oven at 170/180C for 15 mins I baked this cake 2 times, first at 160C for 20 mins After that, I opened the lid for 5-10s for the heat to escape.
Then I lowered the heat to 110*C and baked it for 60 more mins Other people often left the cake inside the oven for 20-30 mins more but that’s just not my style. Gently tap around the mold for the cake to fall out. Voila! Then just peel off the wax paper Damn, I am so angry looking back at this scene. Such a dumb and careless me that I made 2 small pieces chipped off :))
I un-beautify it;-; I used apricot jam to create a glossy top coat. If it is too hard to find, you could use honey instead Omg the knife… :)))) It was so blunt that it destroyed the cake :)))) How can I sleep well tonight omg;-; Soft peaks whites made the bubbles inside this Japanese cheesecake recipe so tiny. The cake was smooth, a little bit different than sponge cake *ASMR mode activated* Can you hear that? 00:10:03,000 So delicious, so soft and it melted in my mouth! Young, Old, Big, Small, everyone will definitely love it. I swear if this cake tastes bad, I’ll be a doggo for you.
jiggly japanese cheesecake:
Japanese cheesecake. So at this point, this recipe has been attempted by everyone: Corinne’s done it, BuzzFeed’s done it, and lots of other people have done it. It is the infamous Japanese jiggly Japanese cheesecake. If you don’t know what that cheesecake is — it’s kind of a loose interpretation of Japanese cheesecake:
It is very Japanese in the sense that it’s chiffon or kind of foam style cake. This is going to be fluffy and tall and hopefully very, very jiggly. Thankfully I’m in the position where this recipe has been tested by many, many people, so I’ve watched many videos and read many recipes I’m going to base mine off the BuzzFeed video where they attempt it five different times to get the ultimate DIY jiggly Japanese cheesecakes. I
Have to say that I was a little bit perturbed by that video because it didn’t actually include starkly what the recipe amounts were because the amounts evolved as the recipe changed… So thankfully a viewer in the comments put down what they “postulated” the amounts were based on some investigation they did.
So I’m gonna be using those measurements in today’s recipe Okay, in our saucepan we’re going to add some let me get my thingy Highly technically term I need my spatula on medium-low heat We’re going to melt our cream cheese And I shall put a link to all the recipe amounts down in the description so cream cheese butter Ready sounding good make sure you get every little bit in there this was carefully measured and whole milk.
To facilitate this melting I’m going to cut my butter and cream cheese up a bit I probably should have done that before I added it to the pot, but Yeah, we don’t want to heat this up too much. I’ve actually seen some people do this over a double boiler But I’m just gonna be risky and daring and do it on medium-low heat low heat Melt this all together.
I actually had my butter and cream cheese sitting out for a little while too on the counter, so it wouldn’t be so solid. Okay, so…this takes a little bit of encouragement: make sure you have this on very low heat; and you want to make sure all of that cream cheese is well melted into there. Okay. That’s done.
And now we’re going to separate our eggs. A lot of eggs: thirteen eggs, in fact! Take the egg; crack it; I should also mention these eggs are not cold — I’ve taken them out of the fridge to let them warm up a little bit. I’ve heard that establishes a better meringue. Let’s see.
This is my very technical way of separating eggs: I just used my impeccably clean hands crack the egg gently lift the yolk And this way I find it Reduced the chances of breaking the yolk because we don’t want any yolk in our meringue because then it’ll keep it from fluffing up There we go we’re gonna save six of these yolks for the recipe.
The rest we can use to make ice cream Don’t really have to worry about breaking your yolks with this method because you’re using your hands And you’re being gentle mm-hmm thirteen egg whites now. Let me go wash my hands So let’s go ahead and get our pan ready we have to line it with parchment and because I’m using a springform pan I’m going to have to wrap the bottom with foil to prevent any leakage the reason why I’m using this kind of pan is that it has nice tall straight walls and That’s what we want for the shape of this cake first.
Let’s resolve the problem of lining the bottom We want a perfect circle, and we will fold it like we’re going to make a snowflake. In half Half again And we’re going to say that is the middle about there take this snip that Okay There we have it our perfect circle To line this pan we’re going to use a little bit of cooking spray to help stick everything All right there we go; our lined pan.
Next, we’re gonna make the meringue We’re gonna use a stand mixer pretty large volume of eggs so we want a big machine So pour our thirteen egg whites into our Bowl So to help with the stability of our foamy peaks we’re gonna add a little bit of cream of tartar To the egg whites and then mix this on high for two minutes, and then we’re gonna gradually add the sugar So if you have a stand mixer that actually beats up pretty quickly I would say that would take about five to seven minutes and When it’s ready you should be able to dump it over your head Now we’re going to take our Cream cheese mixture here, and we’re going to add it to our eggs.
We’re gonna whisk that together Because we allow that to cool off, it’s not gonna coddle our egg yolks so it’s that really well And now we’re going to sift in our flour and now the corn starch With that in, I want to mix it up really well because it’s it’s cream cheese and eggs. Okay, one teaspoon of vanilla “Sprinkle raisins” we’re not doing raisins.
Let me get some hot water on the boil here So you remember when I said I was all done with this?I wasn’t because I forgot to add the foil to the bottom, and that would have been a disaster Scuse me.
I haven’t eaten anything I don’t know why I’m burping Now we’re going to combine our meringue into our flour and egg mixture This bowl is gonna be a little small All right. There’s a third of it. Under. Flip over. Under. Flip over. Under. Flip over. Under. Cut down. Flip over. It’d be better if I had a wider spatula, but this is the only spatula I have so…. All right,
So there’s still some swirls of meringue in there. That’s okay. Add a little bit more…. Oh, this is very full! Now, since this bowl is way too small, I’m gonna put this back into here. This is looking beautiful! Now we’re gonna place the batter into the mold. Ooh, that’s beautiful! That’s looking like a big Japanese cheesecake. That beeping is my hot water for my bain-marie — my water bath here. That’s supposed to keep it from cracking, hopefully. So we’re gonna give it a couple of swift taps — get it settled in there.
Now we’re gonna use a bigger pan. Place this in this pan. Add some hot water to fill up half the side of the pan. Alright, go back in the oven, have a good… time So That’s gonna bake for 25 minutes at 320 degrees. We’re going to reduce the temperature down to 280 and cook it for another 55 minutes. All Right See you later. Hopefully, this
Works That is a big tall cake.. Looking good though 6 more minutes All right the moment we have all been waiting for the unveiling of a jiggly cake so It’s cooked there. Just beeping right now I’m going to grab this out of the oven. I had to extend the cooking time an additional 30 minutes because this thing is a monster Okay, be right back Make sure you can see this Yes! There it is Here is my beautiful Japanese cheesecake bready to see a jiggle? Look at that! I could watch it jiggle all day.
I did have some cracking on this site, so it’s not exactly perfect, but we’ll just look at this side. All right here’s the beautiful jiggly cake. Now let’s dust it with some powdered sugar. Oops! Too much-powdered sugar. There we go! Yesss. Snowing! So I’ve read a couple of accounts, some people eat this warm…
I read it on a blog that you’re supposed to allow it to cool completely for it to taste better — at least four hours — so I’m going to taste it now while it’s warm. And then I’m gonna cool it and then I’ll report down below how it is cooled off. All right that’s so gorgeous! Yay! I’m so happy about this. Yay! After all the effort I went into to put it together, I’m so happy that it turned out. And big thanks
To everybody who tried this recipe before me so I could have success. I don’t want to cut it It’s so beautiful, but here we go cut we must So it’s been out of the oven now for at least 10 to 12 minutes, and it hasn’t collapsed which I’m stoked about As I mentioned before I had to add an additional half an hour of cooking to this to make sure it was completely cooked Oh yes Do you see that steam and warm? Foamy cooked all the way through no layer of uncooked-ness. That is a beautiful Itadakimasu Mmm. That’s delicious hmm Warm fluffy Custardy definitely has a pronounced eggy flavor sweet without being overly sweet, and it has a good cream cheese flavor in there, too.
But not overly heavy not at all like a New York-style cream cheese at all This is much more like chiffon or an angel food cake fluffy light airy foamy Hmm delicious better than the angel food cake though Mm-hm.To me, this has much more richness and flavor than an angel food cake. I think this would be amazing with ice cream, fresh fruit… Yum! Love it! Okay, so I’m going to let this cool completely — at least four hours in the refrigerator, and then I’ll taste it again. Hey everybody! So it’s been about six hours since I made this beautiful Japanese cheesecake,
And look! We’ve already eaten this much of it! So it’s completely cooled. It did settle a little bit, but it’s still pretty high. When it comes out the oven is the best time for the jiggle action. Right now it doesn’t really jiggle — it’s… Cut that. That’s what the crumb looks like. Isn’t it beautiful? Nice and uniform. Very… oh! Mmm-hm-hm! That is so good!
This is a delicious recipe! Absolutely delectable! Scrumptious! Fantastic! And, in fact, I like it better cold. It doesn’t taste as eggy now that it’s cooled off. Instead, you taste more of the butter and the sweetness and it’s just phenomenal. The texture is wonderful. Its moist; but it doesn’t feel greasy, or taste greasy at all. And has a really nice soft, spongy texture. Excellent and delicious cake. I highly recommend it.
If you have the patience to put it together — it does take some effort, surely. My biggest pointer is to make sure you have an oven thermometer. So go to the hardware store and buy yourself an inexpensive thermometer that you put inside of your oven. Use that to take the temperature of your oven. Don’t trust the dial or the digital numbers that are on your display because oftentimes it is incorrect.
Mine was totally off so I use the thermometer that was inside of my oven to get the correct temperature That, I think, is essential. If you bake this at the correct temperature, and if you use a skewer to make sure that it’s done, you will have more chances of success. All right! Good luck! So I finally realized what this tastes exactly like — it tastes like Sara Lee pound cake. Exactly! Same buttery richness — exact same flavor.
On the money. This is lighter and fluffier, and of course, it doesn’t come frozen — you have to put in a lot of effort — but that’s what this jiggly cake tastes like Sara Lee pound cake. Phenomenal. All right bye! All right, thank you guys so much for requesting this video and finally making me do this video. I hope you guys enjoyed that one!
japanese cotton cheesecake:
A Japanese Kon cheesecake that will minimize the shrinkage of the cake when it pulls out the oven the first thing that we are going to need is a cheese you can use any brand and any form of cream cheese you want but be sure to use the full fat one the second thing we are going to need is milk next thing you’ll need is butter.
I’m using room-temperature brother unsalted and we will need sugar flour and cornstarch and 6 eggs that’s gonna be separated and let’s get started so we have a clean bowl here and I am going to add the cream cheese and the milk to this bowl and we are going to melt the cream cheese under a double boiler so basically I just have a pot of hot water and I just sit this like on top of the hot water so I melt or you can just put this and the milk in a small saucepan and just melt it but you want to keep an eye on it so it will not burn so the double boiler method will just prevent you from burning your cream cheese and just transfer this to the bowl I want to make sure that this is room temperature first so it will not take so long to melt so I’m just gonna take this and set it
On top of the hot water that I just prepare it at first and wait until this thing mouse so it should look like this after it’s melted I just kind of stir it while it was on top of the hot water and kind of assist the process so it will speed up the process for the cream cheese to melt so wow this thing is still hot you want to quickly add in your butter and stir that in so after the butter has been combined it should take about three or four minutes not very long because the cheese mixture is still hot so it will help melt the butter really easily and just set this aside and we will work with the egg yolks.
I am going to separate six eggs and I’m gonna put a Kiyo’s in this bowl and egg whites in this stainless steel bowl and I am going to manually whisk these up both of these but I’m gonna do them at a separate time because you can’t do both things at the same time and then let’s get started with that oh gosh I just forgot that I should have put the egg whites into the stainless steel bowl and I just okay backtrack let’s pour this back into this boat and I just dropped my egg yolk and thank God that it did not break okay I will try to save this
Quickly pushing it back yeah so you know the mess I just made that was embarrassing yeah so I’m gonna continue separating my eggs and I’m gonna come back okay okay this time this time I know egg whites should go to the same a steel bowl not the glass one I’m just gonna set the egg whites aside right now because you want to whip your egg whites when your egg whites are in room temperature and they will whip up more beautifully okay so I set that aside and now we’re gonna work with it with our egg yolks I am going to add in about 40 grams of your sugar.
I’m just gonna eyeball it so that looks like 40 grams to me and I’m going to just use a balloon whisk and mix all this is what I got I don’t know if you can see clearly plus the lighting is not that good it should be semi-thick and you should get this like lemony color and after we are done with that wash your balloon whisk that’s the first thing and whatever 31st and I’m gonna come
Back with a spatula later because we need the balloon whisk to whisk up our egg whites later and make sure if you are manually whisking this be sure everything is clean before whipping your all right because any trace of grease Wilmette stopped your meringue and I’m gonna come back with a clean whisk and a spatula so we have our beautiful and warm side and combine a two-tier it doesn’t matter if you add the cheese first or add the yolk yolk into the cheese or the season egg yolk doesn’t matter whatever it’s up to you but I’m just gonna add the yolks to the cheese because this has a bigger bowl.
You can kind of mix the two together it’s not that hard right so far so good so after this is kind of behind you are gonna sift in our far so I have some off at the flour and cornstarch here you can use quick flour if you want but I’m out of Japanese cheesecake flour so I’m just using all-purpose here I’m just gonna sit this in because we don’t want to want any lumps of flour in our Japanese cheesecake
Just gonna help it with my hand and then combine the two together so after the flour is mixed in it should be kind of thick like this but still a little runny if you do see like little flour clumps and your batter you can always use a sip and sift this no problem okay just gonna check to see if I have any problems so far I don’t see any well like just to be on the safe side my murder dirty Bowl to be had at first I didn’t watch it yet so I’m just gonna use this tip and the cheese make sure because all I worked out we put in I just don’t want to ruin it just because of stupid fiber limbs that are in our batter.
So how clean hands now no oil no yolks no nothing and with a clean balloon whisk these are our room-temperature egg whites and what I’m gonna do I’m gonna manually whisk this because it’s gonna rice butter if I manually whisk this because I can control the peaks I mean the stages of egg whites now I want you are aiming for a soft peak and I’ll show you how soft peak looks like later.
So I’m just gonna gradually adding the sugar and whisk away so the first thing I’m gonna do is add a little sugar so stabilized egg whites so when you see like the egg whites are really bubbly add in a little bit more sugar and just gradually adding the sugar so I feel like
Gradually with this this Isabella cream at the park it will become really foamy and you know what you can do next continuously there’s gonna be boring so I’m just gonna fast-forward us because you’re not eat this in real life I’m doing the work and you are watching so when you are making this Japanese cheesecake so much easier I enjoy whisking my headlights on so if you’re doing this with a machine you’re probably gonna need another that’s all you guys you should pre-heat your oven to 300 degrees Fahrenheit you should always pretty heat your oven before baking because it is really important to have the correct temperature when you are baking Japanese cheesecakes especially baking temperature sensitive case it is almost ready is almost ready it is white that’s shiny like this like.
When you pull it out from your meringue playable you missed it we’ll make this like arch de easy this is cos soft peak stage you will know when you hit a stiff peak it’s when it will just stand up you get rid of the little tiny little thing I’m just trying to demonstrate here you will get something like this I don’t know how to describe it is if this meringue is so pretty you can never get the meringue this pretty by using a machine you can’t any even see any large bubble isn’t it it’s all small little bubbles that you whisk up that’s why I rather go through pain of listening to myself then you think machine even though I
Have like a stand mixer an electric mixer I’m using this mixer here my hand next day so this is beautiful I love it you’re going to mix you can choose make sure this is fully cooled now my time for a dumb dick thing huh meringue I am just going to fold the egg whites into dye get me sure knows got any of a third of the egg whites that we may your first and just slowly go from the side and mix it in I’ll make I’m gonna add in my rest of nitrates then just fold this in float from you want to scrape it from the bottom to the top from the bottom of the bowl.
To the top of mixture and just keep doing this in a circular motion and you shake it a fully mixed batter that is really light and fluffy because you’re not using any chemical reagent in there – like such as a tea soda baking powder your egg whites are your leading agents in there so you want to be really gentle and really friendly to your egg whites because you don’t want to be really violent or Moodle to it because you want to rise beautifully right you want to have a beautiful Japanese cheesecake that you can serve it to your friends and family.
I’m doing this for my mom’s birthday because she loves this Japanese cheesecake some didn’t just think everything by hand just so we are almost done making our batter it looks it looks like it’s already so thank you stop here and grab my springform pan clean up in the 7 inch springform pan here I covered it with parchment paper inside and I wrapped the outside with aluminum foil I use like two layers here I use how do you mean aluminium foil because you don’t want any water seeping into your japanese cheesecake and it’s gonna work so use good quality lemon oh don’t use the cheap ones he oughta work that you put in and all the money that you spend my buying ingredients it’s totally worth it fine Lumina that is a little bit expensive and I were just gonna pour in a batter and so I’m gonna use want to bake the Japanese cheesecake with the pan and pour hot water about like one inch thick and bake it in a 300 degree oven for about an hour and 20 minutes and after it’s done baking.
I’m gonna use a spatula and kind of just leave the door cracked open and stick a spatula like between the door and the oven and just let it slowly cool down in there and then will minimize the shrinkage if you bake the cake properly and your meringue as well perfectly you will have a beautiful kick that it’s not gonna shrink so we might get that going you after the cake has been done baking and you have finished.
All the shebang about leaving in the oven for about 30 minutes to let it completely cool down although the Japanese cheesecake is still warm we can totally remove the parchment right now and the top did not come out as pretty as I wanted like many other times I did this japanese cheesecake the top came out perfect maybe the cake just hates me that’s why it wants me to have a ugly top to show in a video but don’t worry I have kept other pictures of my other successful cakes.
So I’m going to show you here the method is all the same but I don’t know what happened today maybe it was especially cold today that’s why the cake kind of shrank a little bit on the top but if you’re doing it I’m pretty sure you’re gonna get a perfect one so I hope you guys enjoyed this video and I’ll see you guys next time and look the cake knows how to wobble I don’t.