Japanese Cotton Durian Cheese Cake #Durian. Learn how to make this soft and fluffy Japanese Cheesecake with Durian flavour. Cotton Cheesecake / Japanese Cheesecake is my new favorite dessert and after you try this recipe, it will become your favorite too! It's the perfect combination of sponge cake and cheesecake in both taste and texture.
Japanese cheese cake is similar to the cheese cake I invented -- should try it to see if the minor differences are an improvement.
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Japanese cotton cheesecake recipe - a detailed video tutorial with tips and tricks to help you make the BEST cotton cheesecake, light, soft, fluffy JCC is a special cake because it is the combination of a chiffon cake and a cheesecake.
You can cook Japanese Cotton Durian Cheese Cake #Durian using 12 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Japanese Cotton Durian Cheese Cake #Durian
- You need 200 g of isi durian.
- It's 250 g of krim keju.
- It's 100 ml of susu segar.
- It's 60 g of mentega.
- It's 6 of biji kuning telur.
- You need 70 g of gula halus.
- It's 70 g of tepung gandum.
- Prepare 20 g of tepung jagung.
- It's 1/4 sudu teh of garam.
- You need 7 of biji putih telur.
- You need 70 g of gula halus.
- Prepare 1 of sudu besar jus lemon/limau nipis.
On the one hand, its method is pretty identical to chiffon method. The Japanese cheesecake is not like a chiffon cake where you want the cake to rise a lot and create lots of bubbles in the structure of the cake. Once you have mastered the basic cheese cake, you can then explore adding flavours to it. NOTES: The cake will rise quite a bit while baking but as it cools in the oven it will fall.
Japanese Cotton Durian Cheese Cake #Durian step by step
- Panaskan oven suhu 180°©. Double boile krim keju dan mentega. Kacau hingga sebati kemudian masukkan gula. Kacau. Dah sebati, angkat dan ketepikan..
- Blend isi durian, telur kuning, susu segar dan garam. Masukkan dalam adunan krim keju tadi dan kacau..
- Untuk telur meringue, pukul putih telur, gula dan jus lemon hingga kaku. Masukkan 1/3 dari adunan ke dalam adunan krim keju dan kacau sebati..
- Dah sebati, masukkan semua adunan telur putih dan kacau perlahan dan sekejap sahaja cukup sekadar sebati..
- Masukkan dlm loyang yg dilapik baking paper. Pastikan baking paper tinggi dari saiz loyang..
- Bakar water bath suhu 180°© selama 60 minit api atas bawah..
This is perfectly normal so don't panic. The end result is a lighter than air cake that is worth every bit of effort. Japanese cotton cheesecake is also jiggly, due to the meringue egg white mixture in the recipe. Before you start baking, make sure you have all the ingredients measured up and ready. First step is to make the batter by melting cream cheese, butter and milk on.
