Скачать или смотреть Mini Japanese Cheesecake

Japanese Cheesecake 10Cm
Siapkan loyang bulat 10Cm tinggi 3Cm
Alasi seluruh loyang dengan baking paper
1 resep menghasilkan 12 loyang minil

150ml susu cair
60gr mentega
150gr cream cheese suhu ruang
6 kuning telur
80gr terigu protein rendah
25gr maizena
6 putih telur
100gr gula pasir
1 sdt air perasan jeruk nipis/lemon
1/4 sdt garam
Cairkan susu cair, mentega dan cream cheese diatas panci berisi air panas (double boiler)
Dalam keadaan hangat masukkan terigu dan maizena, aduk rata dengan whisker
Masukkan kuning telur, aduk rata hingga menjadi halus tidak bergumpal, sisihkan
Dalam wadah yang lain masukkan putih telur, perasan jeruk nipis dan garam, mixer hingga mengembang sempurna berbusa halus
Masukkan gula pasir, mixer kembali hingga medium stiff peak
Masukkan adonan telur sambil di saring agar texture cake lebih halus
Masukkan vanilla extract, aduk rata dengan spatula
Tuang dalam loyang masing masing 70gr
Panggang dengan cara di rendam air panas (bain marie) suhu 150C api atas bawah + fan selama 60 menit
Angkat dan kelyarkan dari loyang, buka baking paper dan taruh dalam rak pendingin

Link loyang: https://shope.ee/10bzkWyTlA

https://tokopedia.link/FqQvlhOKpEb

Link hot stamp: https://shope.ee/AK9ernHijF

Link mika: https://s.shopee.co.id/9KMX50ifCy
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Japanese Cheesecake 10Cm
Prepare a 10Cm round tin with a height of 3Cm
Line the entire baking sheet with baking paper
1 recipe produces 12 mini pans

150ml liquid milk
60g butter
150g cream cheese room temperature
6 egg yolks
80g low protein flour
25g cornstarch
6 egg whites
100g granulated sugar
1 tsp lime/lemon juice
1/4 tsp salt
Melt liquid milk, butter and cream cheese in a pan filled with hot water (double boiler)
When warm, add the flour and cornstarch, stir well with a whisk
Add the egg yolk, stir well until it becomes smooth without lumps, set aside
In another container, add the egg whites, lime juice and salt, mixer until it forms a perfect, fine foam
Add granulated sugar, mix again until medium stiff peaks
Add the egg mixture while straining it so that the cake texture is smoother
Add vanilla extract, stir well with a spatula
Pour 70g each into a baking dish
Bake by immersing in hot water (bain marie) temperature 150C top and bottom fire + fan for 60 minutes
Lift and remove from the pan, open the baking paper and put it on a cooling rack