How are you guys!
"Are you eating chocolate?"
Today I will introduce how to make "souffle chocolate cheesecake" that is perfect for Valentine's Day.
The taste of souffle cheesecake is fluffy without using cheese
Very low cost without butter or cream
And make a taste with chocolate and millet sugar that is not cocoa
A recipe packed with professional techniques
How about a little rich sweets for yourself or as a gift?
We carefully explain so that the question of making sweets can be solved.
Please try to make professional sweets at home by holding down the points!
Introducing the real chocolatier technique of active professionals!
@KAZU / Chocolatier
#Souffle #Valentine #Cheesecake #Chocolatier #Authentic
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0:00 Souffle chocolate cheesecake
0:15 Material introduction
0:26 How to make
7:34 Point review
◆ Material: One 15 cm round shape
Souffle chocolate cheesecake dough
Cocoa powder 20g
Cake flour 30g
3 eggs
Milk chocolate 41% 50g
Cane sugar 100g
Yogurt 200g
◆ Souffle cheesecake chocolate
φ15cm Round mold
Cocoa powder 20g
Cake flour 30g
3 eggs
Milk chocolate (41% cacao) 50g
Sugar 100g
Yoghurt 200g
Arrangement information
・ The plain type is introduced in another video.
• 低コスト・低カロリー・手軽に作れるチーズスフ...
・ Please use milk chocolate that does not contain vegetable oil.
・ Using millet sugar gives a rich taste, it can be replaced with sanon tou, etc., granulated sugar and white sugar are not suitable.
・ The yogurt in the video uses Bulgarian yogurt.
There is no particular designation and there is no need to drain water.
Reference information
material
Soft flour: Because it is simple, you can enjoy various flavors just by changing the flour.
◆ Super Violet: The simplest baking
amzn.to/3jbunn4
◆ Cocoa powder
Valrhona is recommended for cocoa, although it is a little pricey.
Otherwise, Ferkulin's cocoa is rich and delicious.
amzn.to/3wu7sr7
◆ Milk chocolate Pure Lacte
Available from Delimo's site
de-limmo.jp/collections/order...
◆ Millet sugar
It is recommended because it has a lower degree of purification than white sugar and granulated sugar, so it has a deeper taste.
amzn.to/3dI8ckt
Equipment
◆ It is a complete professional grade measuring instrument.
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◆ Kai KAI cake type COOKPAD whole cake bottoming type
Sponge mold
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◆ Rubber Bella from Shiratori Seisakusho
amzn.to/3r19H5r
◆ Strainer
Shin-Etsu Works TS Rose Pattern Strainer 22cm
I use it to sift the powder
amzn.to/3FJ1c3g
There is no manufacturer's designation and a product with the same effect is required.
▶ Microwave oven
The one I'm using is out of print.
Sharp RE-BK800W23L Here are some references.
◆ Sharp
It can be cooked in two stages and has a convection function.
And less than 30,000 yen
amzn.to/3DJYzO3
◆ Panasonic
Although it is 800W, it is set to 250 degrees and the inside is perfect.
amzn.to/3nIYAw4
◆ Iris Ohyama speed adjustable
amzn.to/3CJ7Ap8
There are other famous manufacturers, but the above is the cheapest
I think it has enough performance
* Some of the above links use Amazon Associate Links.
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.
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