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

Divide into egg yolk and egg white, and chill the egg white in the refrigerator for 10 minutes.

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.

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.

Mix properly so that it blends in with the dough.

Add in 2 portions. It's a substitute for cake flour, so if you don't have cornstarch, you can use cake flour.

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.

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.

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.

Pour the dough into the prepared mold, put it up to about 70%, and then drop the mold to remove the air.

Place a cloth soaked in water on the top plate and place the mold on it.

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.

After firing, leave the toaster for 10 to 20 minutes without opening the door.
If left unattended, the way of squeezing becomes loose.

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.

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.

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.

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.

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.