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60minutes
Put cream cheese and unsalted butter in a bowl, pour over hot water and knead with a rubber spatula.
When the unsalted butter melts, remove it from the hot water bath, add (A) in order from the top and mix well each time.
Sprinkle the rice flour and mix well, then strain the dough to remove lumps.
別のボウルに卵白を入れ、砂糖(メレンゲ用)の1/3を加えてハンドミキサーで泡立てる。
馴染んだら、残りの砂糖を2回に分けて加えその都度泡立て、ツノが立つメレンゲを作る。
1に2を半分加えてゴムベラで混ぜる。
生地が馴染んだら2の残りを加えて混ぜる。
Pour 3 into a mold lined with a cooking sheet, place it on a heat-resistant tray, and fill the heat-resistant tray with hot water (not listed).
Bake in an oven preheated to 200 degrees for 15 minutes, then lower the temperature to 160 degrees and bake for 15-20 minutes to complete.
・In the video, the amount for one 15cm x 15cm square mold is introduced.
・Preheat the oven at 200 degrees.
・Spread a cooking sheet on the mold.
・Because it expands when baked, it is good to have a high cooking sheet on the mold.
・You can use soft flour instead of rice flour.
・As soon as it is baked, remove it from the mold and let it cool.
・If you chill it in the refrigerator overnight, the cheese will blend in and it will have a rich texture.
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