残った材料で！クセになる食感！えのきとちくわのサクサク焼きの作り方｜料理研究コウケンテツさんレシピ書き起こし
Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel] Time required : 18minutes
Souffle Cheesecake ｜ Emojoie Transcription of Emojowa's recipe
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Ingredients
- Cream cheese : 200g
- milk : 200ml
- egg yolk : 4 pieces
- Cake flour : 50g
- Lemon zest : 1/2 piece
- lemon juice : 1/2 piece
- Egg white : 4 pieces
- Granulated sugar : 80g
Time required
80minutes
Procedure
-
1)
Preparation
00:14
Butter the mold and lay a parchment paper on it.
-
2)
Make cheese dough
00:33
Add milk to cream cheese softened in a microwave oven in several batches, add egg yolk and sifted cake flour in that order, rub the dough, and then add lemon zest and lemon juice.
-
3)
Make meringue
02:18
Whisk egg whites and add granulated sugar in several batches.
Add the meringue to the dough of 2 separately and let it blend in. -
4)
Bake
03:33
Pour the dough into the mold, fill the top plate with hot water, bake in an oven warmed to 140 ° C for 40 minutes, drop to 120 ° C for 20 minutes, and leave the mold in the oven for 20 minutes. Then take it out and let it cool.
Point
The material is an 18 cm circular mold as a guide. As the dough swells, prepare a high side cooking sheet.
Cream cheese can be cooked easily by heating it in the microwave for about 30 seconds.
The amount of cake flour may be 30 g of cake flour and 20 g of cornstarch.
Egg whites can be easily whipped if they are chilled in the freezer. There is no problem even if it freezes a little.
When pouring the dough into the mold, crush the bubbles with a spatula.
When using a mold with a bottom, cover the bottom with foil, etc., as the hot water will soak into the roast.
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