アイスクリーム（牛乳氷のラズベリーアイスクリーム）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし
KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate Time required : 7minutes
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Tofu Souffle Cheesecake ｜ Tenu Kitchen's Recipe Transcription
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Ingredients
- Silk tofu : 80g
- Cream cheese : 150g
- egg : Three
- sugar : 60g
Time required
50minutes
Procedure
-
1)
Soften cream cheese
00:42
Bring the cream cheese to room temperature or heat it in the microwave (600w) for 20-30 seconds to soften it.
-
2)
Add silk tofu and egg yolk and mix
00:55
Add silk tofu and egg yolk to 1 and mix well until smooth.
-
3)
Make meringue
01:18
In a separate bowl, mix the egg whites a little with a hand mixer, add the sugar in 3 portions and mix each time to make a hard meringue with horns.
-
4)
Add 1/3 of the meringue to the dough and mix.
01:43
Add 1/3 of the meringue of 3 to 2 and mix well.
-
5)
Mix with the rest of the meringue.
02:01
Add 4 to the remaining meringue, switch to a rubber spatula and mix thoroughly.
-
6)
Put in a mold and bake in an oven
02:13
Pour the dough into a mold and bake in a preheated oven (170 ° C) for 40-45 minutes to complete.
Point
・ Although adding tofu makes it healthy, it has less tofu and is very delicious.
・ It's a very simple process with 4 ingredients, so it's recommended for those who like cheesecake and those who are on a diet.
・ Silk tofu does not need to be drained.
・ Egg whites are easy to handle when making meringue if they are kept in the freezer until they are used.
・ After baking, put a towel etc. in the oven door to make a gap, leave it until the rough heat is removed, and cool it in the refrigerator when the rough heat is removed.
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