How are you guys!
"Have you been eating chocolate lately?"
Today we will make your favorite fluffy souffle cheesecake
Do you have a lot of recipes and don't know which one to use?
And I don't use cheese! !!
High and difficult to smooth, yogurt and egg yolk to eliminate
I will publish the real answer that is not in the book that no one tells me
We explain carefully so that you can understand the "why?" Of making sweets.
Please try to make professional sweets at home by holding down the points!
Introducing the real chocolatier technique of active professionals!
@KAZU / Chocolatier
#Souffle cheesecake #Cheesecake #Souffle #Recipe #Chocolate
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0:00 Souffle cheesecake
0:22 Material introduction
0:32 How to make
4:53 How to bake
7:14 Point review
Material for 1 unit of 15 cm
150 ℃ (302℉) preheating 30 minutes firing
After that, lower the temperature to 140 ° C (284 ℉) for 30 minutes until the color is firmly browned.
◆ japanese style cheesecake
3 eggs
Granulated sugar 100g
Yogurt 200g
Cake flour 20g
Cornstarch 20g
Arrangement information
・ As I mentioned in the video, the cake flour and cornstarch
The hardness may change depending on the flour
This video uses violet
Https://amzn.to/3krjzBU
・ It was broken like a video and failed
The cause was that the temperature was kept at 160 degrees.
Depending on the characteristics of the oven, steam may collect in the oven.
The surface cracks when the temperature rises
In the case of a highly airtight oven, when the temperature is lowered after 30 minutes
It is also possible to open the door every 15 minutes to lower the temperature and let the steam escape.
It is a point to bake beautifully
・ About yogurt
I used Bulgaria yogurt
You can also make it with Greek yogurt, but the finish will be hard.
Please use cheap general yogurt
・ Change granulated sugar
Can be changed to millet sugar
In the case of fine white sugar, the meringue foaming becomes a little worse, so NG
Reference information
◆ Millet sugar
It is recommended because it has a lower degree of purification than white sugar and granulated sugar, so it gives a deeper taste.
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◆ Kai KAI cake type COOKPAD whole cake bottoming type
The mold used this time
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◆ Measuring instrument
Tanita Digital Cooking Scale Strawberry Pink KJ-114-PK
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◆ Rubber Bella
An integrated rubber spatula with no connection is recommended
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◆ Microwave oven
Sharp superheated steam microwave oven
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Thank you until the end! !!
Please comment and rate! please
Patisserie & Cafe Delimo
7 stores in Japan Tokyo Midtown Hibiya Main Store
Kazuaki Eguchi, chef chocolatier / pastry chef
Caution
All content such as text, images, and audio used in the channel
Please note that reprinting and unauthorized use are prohibited.
Негізгі бет Тәжірибелік нұсқаулар және стиль Low-cost, low-calorie, easy-to-make cheese souffle recipe How to make Japanese style cheesecake
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