This is a late post :) This is my some other modification of japanese cotton cheesecake. I added greentea powder to get a greetea cotton cheesecake.
Greentea Japanese Cotton Cheesecake Recipe
Ingredients:
135gm granulated sugar
6 egg whites
6 egg yolks
1/4 tsp cream of tartar
50gm butter
250gm cream cheese
100ml fresh milk 129ml
60gm cake flour ( I used self raising flour )
20gm cornflour
add 3 sachet Green Tea Powder 8g = 3pkts / 1 tbsp full
Method :
1. Melt cream cheese, butter and milk over a double boiler. Fold in the flour, cornflour mixed well and add in 6 egg yolks and green tea powder mix until combined. Sheive cheese mixture before mix into egg white.
2. Whisk eggs white till formy add in cream of tartar. Add in the sugar (3 batches ) beat until soft-stiff peak form.
3. Scoop at dollop of egg white into shifted cream cheese mixture. mix evently with the baloon whisk and mix well with 2nd and 3rd egg white until well combine.
4. Pour into a 9-inch round baking pan ( pls do use a removable base cheesecake pan if you have one). Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper.
4. Pre-heated oven at 180c. Baking method steambath for 1 hours 10 minutes (70mins) with the same temperature 180c until timing over. ( if you understand your oven well follow the temperature you always used, and afraid your cheesecake might rise too quick, burn too quickly or cracks with 180c, you may stick to the usual temperature of 150c-160c )
5. Let the cake cool inside the oven with door open slightly for 45mins and let it continue cool down in room temperature for 1 more hour and keep into the fridge for 3-4 hours before can be served. Or keep the cake overnight will be more set and perfect.
Greentea Japanese Cotton Cheesecake Recipe
Ingredients:
135gm granulated sugar
6 egg whites
6 egg yolks
1/4 tsp cream of tartar
50gm butter
250gm cream cheese
100ml fresh milk 129ml
60gm cake flour ( I used self raising flour )
20gm cornflour
add 3 sachet Green Tea Powder 8g = 3pkts / 1 tbsp full
Method :
1. Melt cream cheese, butter and milk over a double boiler. Fold in the flour, cornflour mixed well and add in 6 egg yolks and green tea powder mix until combined. Sheive cheese mixture before mix into egg white.
2. Whisk eggs white till formy add in cream of tartar. Add in the sugar (3 batches ) beat until soft-stiff peak form.
3. Scoop at dollop of egg white into shifted cream cheese mixture. mix evently with the baloon whisk and mix well with 2nd and 3rd egg white until well combine.
4. Pour into a 9-inch round baking pan ( pls do use a removable base cheesecake pan if you have one). Lightly grease and line the bottom and sides of the pan with greaseproof baking paper or parchment paper.
4. Pre-heated oven at 180c. Baking method steambath for 1 hours 10 minutes (70mins) with the same temperature 180c until timing over. ( if you understand your oven well follow the temperature you always used, and afraid your cheesecake might rise too quick, burn too quickly or cracks with 180c, you may stick to the usual temperature of 150c-160c )
5. Let the cake cool inside the oven with door open slightly for 45mins and let it continue cool down in room temperature for 1 more hour and keep into the fridge for 3-4 hours before can be served. Or keep the cake overnight will be more set and perfect.
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