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飲食店独立学校 /こうせい校長

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Ingredients

Cream cheese : 550g
(A) millet sugar : 130g
(A) Honey : 40g
(A) Vanilla oil : 15振り
卵 : 5個
生クリーム(35%) : 360g

Time required

70minutes

Procedure

1) prepare the mold 00:38
Spread a cooking sheet on the mold.
2) melt the cream cheese 01:53
Place the cream cheese in a heatproof bowl.
Add water (not listed) to a pot and bring to a boil.
Lower the heat to low and put a heat-resistant bowl on top of it.
Turn off the heat, boil in hot water and melt the cream cheese.
Remove from heat and mix until smooth.
3) make the dough 03:06
Add (A) to 2 and mix.
Crack the eggs into a small bowl and add them to the batter.
Add fresh cream and mix.
Strain the dough with a colander and mix the dough again.
4) 焼く 04:55
Pour 3 into 1 and place the cooking sheet along the mold.
Gently tap the mold several times to remove air bubbles.
Bake in the oven at 210 degrees for 20 minutes.
Rotate the mold halfway to prevent uneven baking, and bake in the oven at 210 degrees for 20 minutes.
Remove the mold from the oven and put it on a cake cooler to remove the rough heat.
5) 冷やす 06:22
4をラップをせずに冷蔵庫で1日冷やす。
6) 仕上げる 06:51
Remove 5 from the mold and remove the cooking sheet.
Cut into bite-size pieces and place on a plate to complete.

Point

・Use a mold with a diameter of 18 cm.
・Add fresh cream from step 3 at the end so that the consistency and appearance do not change.
・When putting the dough into the mold in step 4, pour the dough from a height of about 30 cm to remove air bubbles and prevent the dough from cracking.
・If you can adjust the temperature of the oven up to 280 degrees in step 4, bake for 25 minutes.
・If you don't have a cake cooler in step 4, it's a good idea to remove the heat on a cold stove.
・If you are worried about the smell transferring in step 5, cool the cake completely and wrap it in plastic wrap.