Yu Sweets Researcher Time required : 15minutes
- クリームチーズ : 200g
- 砂糖 : 60～70g
- 卵 : 3個
- 牛乳 : 50g
- 薄力粉 : 35g
Coat the inner pot of the rice cooker with butter (not listed).
make cheese dough
Place the cream cheese in a heatproof bowl.
Heat in a 500W microwave oven for 20-30 seconds.
Mix cream cheese.
Add half the sugar and mix.
Separate the eggs into yolks and whites and add the yolks to the batter.
Place the egg whites in a separate bowl and chill in the freezer for 5-10 minutes.
Add milk and mix.
Add cake flour and mix.
Lightly beat the egg whites.
When it becomes white, add a pinch of the remaining sugar from 2 and whisk.
Add the remaining sugar in 2 batches, beating after each addition.
Add 1/3 of 3 to 2 and mix.
Add remaining 3 and mix
Pour 4 into 1 and drop it lightly to remove the air.
Place the inner pot in the rice cooker and cook normally.
When the rice is finished cooking, heat it quickly without opening the lid.
When the heating is over, peel off the sides of the dough with a rubber spatula.
Remove from the inner pot.
Cut into bite-size pieces and place on a plate to complete.
・Use a 3 to 3.5 go rice cooker.
・Use medium size eggs.
・Because the dough will expand, spread the butter all the way up to the top of the inner pot.
・If you cool the egg whites too much, the meringue will not foam easily, so be careful.
・While rotating the bowl, use a rubber spatula to mix the dough by turning it over from the bottom.
・You can enjoy a different texture by chilling it in the refrigerator.
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