Cotton Cheesecake - by Angela Low Gek Luan
Recipe: A:
Cream Cheese 225g
Whipping Cream 50g
Fresh Milk 90g
Butter 80g
B:
Whipping Cream 50g
Fresh Milk 90g
Butter 80g
B:
Fresh Milk 50g
Corn Flour 25g
C:
Egg White 150g
Lemon Juice 1tsp
Sugar 80g
Corn Flour 10g
D:
Egg Yolk 138g
1) Bring Ingredient A to boil using double boil method over small fire till everything dissolve & smooth(no more lumps) than move away from e fire.
2) Mixed well B, pour into 1) & stir well.
3) Add in Egg yolk 1-2 at a time & mix well into e batter.
4) Sift e batter & cover with a cling wrap.
5) Preheat e oven to 180degree, 8" cake mold lay a pcs of cut out round baking paper at e bottom. Grease e side with butter and dusk some cake flour onto it, pour away e extra cake flour. if U use those removable bottom must wrap it up with aluminum foil.
6) C: add in e lemon juice whisk till U see big bubbles, mix well e corn flour & sugar together, pour into e egg white in 3 times & whisk till it become thick & foamy only.
7) Separate egg white foam into 3 portion, Use a spartula to mix it into e cheese batter 1 portion at a time & mix evenly.
8) Pour Mixture into your 8" cake mold. Immerse cake mold into another bigger cake mold & fill with 3/4 full of water. 180 degree bake for 30 minutes till e top turn brown, lower e temperature to 150 degree & bake for another 40 minutes.
9) When e cake is cold, gently shake e mold so that e cake will be loosen from it and pour it out onto a pcs of baking paper than place e cheese cake back on a plate ready to be serve.
* Be gentle when mixing e egg white foam & e cheese batter to prevent e foam from sinking.
* I pour e cake directly onto my palm and immediately put into onto e serving plate.
* instead of butter e side of e cake tin i use baking paper to wrap it up than pour e cake batter into it.
Corn Flour 25g
C:
Egg White 150g
Lemon Juice 1tsp
Sugar 80g
Corn Flour 10g
D:
Egg Yolk 138g
1) Bring Ingredient A to boil using double boil method over small fire till everything dissolve & smooth(no more lumps) than move away from e fire.
2) Mixed well B, pour into 1) & stir well.
3) Add in Egg yolk 1-2 at a time & mix well into e batter.
4) Sift e batter & cover with a cling wrap.
5) Preheat e oven to 180degree, 8" cake mold lay a pcs of cut out round baking paper at e bottom. Grease e side with butter and dusk some cake flour onto it, pour away e extra cake flour. if U use those removable bottom must wrap it up with aluminum foil.
6) C: add in e lemon juice whisk till U see big bubbles, mix well e corn flour & sugar together, pour into e egg white in 3 times & whisk till it become thick & foamy only.
7) Separate egg white foam into 3 portion, Use a spartula to mix it into e cheese batter 1 portion at a time & mix evenly.
8) Pour Mixture into your 8" cake mold. Immerse cake mold into another bigger cake mold & fill with 3/4 full of water. 180 degree bake for 30 minutes till e top turn brown, lower e temperature to 150 degree & bake for another 40 minutes.
9) When e cake is cold, gently shake e mold so that e cake will be loosen from it and pour it out onto a pcs of baking paper than place e cheese cake back on a plate ready to be serve.
* Be gentle when mixing e egg white foam & e cheese batter to prevent e foam from sinking.
* I pour e cake directly onto my palm and immediately put into onto e serving plate.
* instead of butter e side of e cake tin i use baking paper to wrap it up than pour e cake batter into it.
No comments :
Post a Comment