Tuesday, January 4, 2011

First Baking Experience

Posted by Eyvane at 11:14 AM 0 comments Links to this post

Wohoo...After tasted the Japanese Cheesecake baked by Carmen on New Year Eve....

I can't wait to try making myself ...thanks Carmen for the recipe..

So here is the recipe for the Japanese Cotton Soft Cheesecake which I copy from this link!

Ingredients:
140g/5 oz. fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp. cream of tartar
50g/2 oz. butter
250g/9 oz. cream cheese
100 ml/3 fluid oz. fresh milk
1 tbsp. lemon juice
60g/2 oz. cake flour /superfine flour
20g/1 oz. cornflour (cornstarch)
1/4 tsp. salt

Instructions:
(Preheat oven to 160deg)

1. Melt cream cheese, butter and milk over a double boiler. (I think is a must to use double boiler method, but I use whisk to mix the ingredients only then I use the double boiler to make sure the cream cheese and butter is all melted)

2.Cool the mixture to room temperature. Mix in lemon juice, egg yolks (one by one) and then fold in the flour and cornflour.

3. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form. (Actually I whisk until stiff peak form). Here is the link to help u understand what is soft peak and stiff peak form.

4. Fold egg white mixture 1/3 at a time, to the cheese mixture until the batter is even.

5. Pour into a 8-inch round cake pan (There is No Need to use greaseproof baking paper or parchment paper, just rub the butter inside the pan and the cake will automatic separated from the pan ).

6. Bake cheesecake in a water bath for 1 hours or until set and golden brown. (I left mine to cool for ten minutes in the oven with the doors ajar just to ensure it won't collapse suddenly if there was too big a change in temp)

I actually made two cheesecake cause my oven is too small to fit in a 8-inch pan....I use 4-inch pan so that I could bake 2 cakes.

I was so happy that the cake didn't collapse..but the surface crack a bit ..But I dunno why, hope someone can tell me. Anyway, I give myself 90/100 haha as this is the first time I bake a cake..

And I'm Proud that I Done This All By Myself....Without Any Help...From Buy and prepare ingredients till the baking process... But have to admit that I'm Clumsy ....

The cake taste ok actually, just too creamy I guess is because I put too much cream cheese, but I really follow the recipe...maybe I'll adjust a bit the next time i bake....It will be long time or some special request or event..haha cause it was tiring...

This is the mixture of the cake after adding all the ingredients


Pour the mixture into the pan and put in to oven for water bath

The mixture will growth larger in 20-30 minutes

Done..take out from oven and cool it in room temperature
As you can see, the cake will separated from the pan if u rub some butter.

My cute perfect japanese cotton cheesecake

If you want some toppings, you can melt some chocolate and pour on top

The no.2 chocolate cheesecake

Happy Baking!!

Tuesday, January 4, 2011

First Baking Experience

Wohoo...After tasted the Japanese Cheesecake baked by Carmen on New Year Eve....

I can't wait to try making myself ...thanks Carmen for the recipe..

So here is the recipe for the Japanese Cotton Soft Cheesecake which I copy from this link!

Ingredients:
140g/5 oz. fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp. cream of tartar
50g/2 oz. butter
250g/9 oz. cream cheese
100 ml/3 fluid oz. fresh milk
1 tbsp. lemon juice
60g/2 oz. cake flour /superfine flour
20g/1 oz. cornflour (cornstarch)
1/4 tsp. salt

Instructions:
(Preheat oven to 160deg)

1. Melt cream cheese, butter and milk over a double boiler. (I think is a must to use double boiler method, but I use whisk to mix the ingredients only then I use the double boiler to make sure the cream cheese and butter is all melted)

2.Cool the mixture to room temperature. Mix in lemon juice, egg yolks (one by one) and then fold in the flour and cornflour.

3. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form. (Actually I whisk until stiff peak form). Here is the link to help u understand what is soft peak and stiff peak form.

4. Fold egg white mixture 1/3 at a time, to the cheese mixture until the batter is even.

5. Pour into a 8-inch round cake pan (There is No Need to use greaseproof baking paper or parchment paper, just rub the butter inside the pan and the cake will automatic separated from the pan ).

6. Bake cheesecake in a water bath for 1 hours or until set and golden brown. (I left mine to cool for ten minutes in the oven with the doors ajar just to ensure it won't collapse suddenly if there was too big a change in temp)

I actually made two cheesecake cause my oven is too small to fit in a 8-inch pan....I use 4-inch pan so that I could bake 2 cakes.

I was so happy that the cake didn't collapse..but the surface crack a bit ..But I dunno why, hope someone can tell me. Anyway, I give myself 90/100 haha as this is the first time I bake a cake..

And I'm Proud that I Done This All By Myself....Without Any Help...From Buy and prepare ingredients till the baking process... But have to admit that I'm Clumsy ....

The cake taste ok actually, just too creamy I guess is because I put too much cream cheese, but I really follow the recipe...maybe I'll adjust a bit the next time i bake....It will be long time or some special request or event..haha cause it was tiring...

This is the mixture of the cake after adding all the ingredients


Pour the mixture into the pan and put in to oven for water bath

The mixture will growth larger in 20-30 minutes

Done..take out from oven and cool it in room temperature
As you can see, the cake will separated from the pan if u rub some butter.

My cute perfect japanese cotton cheesecake

If you want some toppings, you can melt some chocolate and pour on top

The no.2 chocolate cheesecake

Happy Baking!!

 

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