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Basque-style cheese cake | Yu you's recipe transcription

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Ingredients

egg : 2 pieces
sugar : 60g (used for egg yolk 30g, egg white 30g)
Drained yogurt : 140g (about 2/3 of yogurt drained from 400g per pack)
milk : 60 ~ 65cc (2 / 7cup, 1cup = 210cc)
Cornstarch : 16g (2 tbsp + 2 tsp) flour can be used as a substitute

Time required

84minutes

Procedure

1) Break the egg 00:52
Divide into egg yolk and egg white, and chill the egg white in the refrigerator for 10 minutes.
2) Mix sugar 01:00
Use 30g (3 large + 1 small) of the amount and use the remaining sugar in egg whites.
Mix in 2 portions.
Mix the sugar with a whisk.
Mix until fluffy.
3) Add yogurt 01:21
Drain the water in advance. (400g pack to about 200g overnight).
At the end of the recipe, we will introduce how to arrange the water (whey) left after draining.
Mix well enough to be smooth.
4) Add milk 01:37
Mix properly so that it blends in with the dough.
5) Mix cornstarch 01:47
Add in 2 portions. It's a substitute for cake flour, so if you don't have cornstarch, you can use cake flour.
6) Make meringue 02:16
Prepare egg whites that have been chilled in the refrigerator, divide the sugar into 3 portions, and gradually increase the amount.
At first, whisk only egg whites, and if it foams a little, add the first sugar, if it foams 40 to 50%, add the second sugar, and after about 70%, add the remaining sugar. Whisk firmly so that it will not fall even if the bowl is turned over.
7) Mix the meringue with the yolk dough 03:22
Add the meringue in 3 portions into the dough mixed with egg yolk and sugar. Use a rubber spatula from here.
First, 1/3, let the whole blend well without worrying about the foam, then 1/3, mix without crushing the foam, and gently mix the remaining 1/3.
8) Mold preparation 03:46
Prepare a mold that allows the bottom to come out, and cover the bottom with aluminum foil to prevent the hot water from the water bath from leaking into the mold.
9) Pour the dough 04:08
Pour the dough into the prepared mold, put it up to about 70%, and then drop the mold to remove the air.
10) Preparation for hot water roasting 04:16
Place a cloth soaked in water on the top plate and place the mold on it.
11) Bake in a toaster 04:24
Cover the mold with aluminum foil so that there is a gap so that it will not be browned.
If it is a toaster whose temperature can be adjusted, it is recommended to bake it in hot water at 180 ° C for 20 to 30 minutes and check it once in about 15 minutes.
This time, it is roasted in hot water in 20 minutes.
12) Abandoned 04:42
After firing, leave the toaster for 10 to 20 minutes without opening the door.
If left unattended, the way of squeezing becomes loose.
13) Add a roast color 05:04
After leaving it, open the toaster door once and remove the aluminum foil that was on top and the cloth that was laid on the top plate.
Light the toaster again and rotate the mold from time to time to heat the areas that you think are not burnt to give them a brown color.
14) Take it out of the toaster and let it cool 05:55
Take the mold out of the toaster, stab it with a toothpick, and if the dough doesn't come along, it's a sign of baking.
Let it cool slowly at room temperature for 20 to 30 minutes.
15) How to bake 06:08
If the toaster does not have a temperature setting, a cocotte dish is easier to make.
Bake at 1000w for about 15 to 20 minutes.
16) Remove from mold and serve on a plate 06:28
When it cools, remove the aluminum foil on the bottom and insert a knife on the side of the mold to make it easier to remove.
17) How to make lassi-style yogurt 07:00
Sprinkle 100g of milk, 1-1.5 large honey, 1 small lemon juice, and finally cocoa on 100g of whey left over after draining the yogurt.
It is also delicious when mixed with canned mango and peach.

Point

After dividing the egg into yolk and egg white, chill the egg white in the refrigerator for 10 minutes.
For meringue, whisk a little first and then add sugar in 3-4 portions. The amount of sugar should be low at first and gradually increased.
The meringue should be whipped so that it will not fall even if the bowl is turned over. If you do not whisk well here, the dough will not swell easily.
When using an oven, pour hot water on the top plate and bake in an oven preheated to 160 ° C for 40 minutes and 140 ° C for 10 minutes.
Although it takes a long time to leave, it takes 20 minutes before the door is opened after roasting in hot water, and it takes time to brown it, take it out of the door, and leave it until it cools.
The whey that comes out when you drain the yogurt can also be transformed into a drink.