日式轻乳酪蛋糕冰激凌口感Japanese Cheesecake巧克力舒芙蕾Chocolate Souffle做好这一步绝对不开裂

丸酱妈妈Maruko's mother
丸酱妈妈Maruko's mother
49.4 هزار بار بازدید - 3 سال پیش - Japanese Cheesecake, a Japanese light
Japanese Cheesecake, a Japanese light cheese chocolate cake, has the texture of a soufflé, both light and dense. There are many methods and recipes, but you will always encounter problems such as cracking, shrinkage, delamination, half-cooking, etc. . . .
What I introduce here is the method I summarized after several experiments. The cake does not crack, shrink, or layer after it is baked. Elegant on the outside and delicate on the inside. It's light, soft and melt-in-your-mouth when enjoyed hot, and when refrigerated overnight, the rich flavors of chocolate and rum become even more fascinating.
❤️Recipe: 6-inch 15cm round mold (water bath method)
120g cheese cheese
80g milk. Milk
30g Butter
60g chocolate Chocolate
1 pinch of salt Salt
3 egg yolks
Mixed flour (25g Cake flour, 15g Cornstarch, 5g Cocoa powder)
3 Egg whites
40g sugar
Oven below 140℃
Bake for 80 minutes (middle and lower layers, no whirlwind)
After 30 minutes, open a crack in the oven to prevent the cake from rising too quickly and causing the surface to crack. Bake for another 50 minutes until the surface is browned.
3 سال پیش در تاریخ 1400/04/21 منتشر شده است.
49,421 بـار بازدید شده
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