Tenu Kitchen Time required : 3minutes
さくらのチーズケーキ|やさいのひチャンネル Yasainohi Channelさんのレシピ書き起こし
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- Number of Videos
- 512本
Ingredients
- Egg white : 3 pieces
- (A)砂糖 : 40g
- クリームチーズ : 150g
- 牛乳 : 150ml
- 卵黄 : 3個
- (B)砂糖 : 15g
- 桜パウダー : 10g
- 薄力粉 : 30g
- 片栗粉 : 8g
- 桜の塩漬け : 6枚
Time required
60minutes
Procedure
-
1)
Make meringue
00:39
Put egg whites in a bowl and melt until white.
Add the sugar from (A) in two portions and whisk until 7 minutes. -
2)
Mix cheese and milk
01:21
Mix the cream cheese until smooth.
Add warm milk little by little and mix each time. -
3)
Add egg yolk and flour
01:57
Add egg yolk, sugar (B) and cherry powder to 2 and mix.
Sift the cake flour and potato starch and mix. -
4)
生地を合わせる
02:48
3にメレンゲを1/3量加え、混ぜ合わせる。
残りのメレンゲを加え、30回程混ぜ合わせる。 -
5)
生地を焼く準備をする
03:27
型にクッキングシートを敷き、アルミホイルで覆う。
生地を入れ、塩抜きをした桜の塩漬けをのせる。 -
6)
仕上げる
05:13
天板にお湯を入れ、160℃に予熱をしたオーブンで30分焼く。
粗熱を取り、冷蔵庫に入れて冷やしたら完成。
Point
・ Cream cheese should be softened by returning it to room temperature in advance.
・ For salted cherry blossoms, it is recommended to soak them in water in advance to remove the salt.
・ Milk should be warmed to the level of human skin.
・ If the surface of the dough gets too brown, it is better to lower the temperature and bake.
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