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ケーキ（きび砂糖のミニチーズケーキ）｜cook kafemaruさんのレシピ書き起こし

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cook kafemaru

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Ingredients

クリームチーズ : 200g
きび砂糖 : 60g
卵 : 60g
生クリーム : 50g
コーンスターチ : 10g
レモン汁 : 5g

Time required

30minutes

Procedure

1) make the dough 00:05
Crack the eggs into a bowl and beat.
Put cream cheese and cane sugar in another bowl and mix so that no lumps are formed.
Add the beaten egg in two batches and mix each time.
Add fresh cream and mix.
Add cornstarch and mix.
Add lemon juice and mix.
2) put in mold 02:12
Put 1 into a piping bag.
Put heat-resistant paper in the mold and squeeze in about 90% of 1.
Pour hot water (not listed) into unused molds.
3) bake 03:17
Bake 2 in an oven preheated to 160 degrees for 8 minutes.
Lower the oven temperature to 150 degrees and bake for 5 minutes.
After about 10 minutes, take it out of the mold and remove the rough heat.
Finished on a plate.

Point

・60g of egg without shell. Use L size.
・Bring the cream cheese back to room temperature, or heat it in a 600W microwave for 40 seconds before using.
・When mixing the dough, mix slowly so that air does not enter.
・It is a good idea to preheat the oven to 160 degrees when step 1 is finished.
・The amount of dough used for one mold is about 30ml.
・When using self-standing paper muffin cups, fill about 80% of the batter and bake.
・When baking, you can fill a heat-resistant container such as a cocotte with hot water and place it in the corner of the oven.
・Once cooled, put in a storage bag and store in the refrigerator.