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Souffle cheesecake | Bakuba Cook's recipe transcription

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44.4万人
再生回数
4,161.8万回
動画数
220本

材料

  • Yogurt (before draining) : 1 pack (400g)
  • 卵(卵黄と卵白に分ける) : 2個
  • ラカント : 35g

所要時間

70分

手順

  1. 1) Drain the yogurt 00:17

    Set the colander in the bowl and spread 3 sheets of kitchen paper on top of each other.
    Put yogurt in it, wrap it, put a weight on it, and drain it in the refrigerator for about 6 hours.

  2. 2) Make yogurt dough 01:33

    Squeeze out the water from 1 and put it in a bowl.
    Knead with a rubber spatula to make it smooth.
    Add egg yolk and mix.

  3. 3) Make meringue 03:32

    Whisk the egg whites in a bowl with a hand mixer until the weapons stand.
    Add Lacanto in 2 portions and whisk well each time.

  4. 4) 型を用意する 04:34

    型にアルミホイルを巻き、内側にクッキングシートを敷く。

  5. 5) 生地を作る 05:14

    2のヨーグルト生地にメレンゲの1/3程度を加え、ゴムベラで混ぜ合わせ馴染ませる。
    残りのメレンゲを全て加え、均一に混ぜ合わせる。

  6. 6) 型に生地を入れる 06:33

    4に生地を流し入れ、箸で混ぜながら型全体に生地をいき渡らせる。

  7. 7) 湯煎焼きする 06:56

    バットに型を置き、お湯を1cmの高さまで注ぎ入れる。
    150度に予熱したオーブンで45分焼く。

  8. 8) 仕上げる 07:54

    焼きあがればオーブン庫内で30分程度放置する。
    粗熱を取り、冷蔵庫で冷やす。

Point

・ Thoroughly drain the yogurt to prevent the dough from collapsing. It is recommended to use a weight of 150g or less after draining as a guide.
・ Since the degree of baking differs depending on the type of oven, if the surface is scorched, it is better to cover it with aluminum foil.
・ Bake in an oven with a function to circulate air for a beautiful finish.
-Wrap the aluminum foil in a mold without any gaps.
・ When 20 minutes have passed when baking in the oven, rotate the mold 180 degrees to bake evenly.
・ The time required does not include the time to drain the yogurt.


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