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Recipe is written down below.
Many viewers have been waiting for this video. This is a remake of my japanese cheese cake recipe. I tried my best to be more details on this new video. It is a long video, but I suggest you watch through the whole process so you won’t miss out any instruction!
Japanese Cotton Cheese Cake
80 grams milk
140 grams cream cheese
40 grams butter
5 large egg yolks
50 grams plain flour
15 grams corn flour
lemon zest (optional)
5 large egg Whites
80 grams fine Sugar
Pan size: 18 cm
Baking temperature: 150°C to 155°C
Baking time: 80 minutes
Baking time vary depending on the type and accuracy of your oven.
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hiii,i just saw your video and i really wanna ask you something . when everything ready to bake,am i really need to bake it with au bain marie (water bath) technique? or i can just bake it without using water bath technique?
if anyone know the answer please tell me :3 i’m just want to know because everytime i want to bake with water bath technique,the water always seeps out,i already change the pan,pour the water just 2/3 of the height of the second pan (like the google said) but it always like that .
**sorry if my english is bad,because there’s some words that i translate using google translate if i dont know the right sentence (< like this one #lol) .
cream of tartar kullanmadınız mı ..
Good
Hi! Thank you for the recipy! I tried to make this cake but it didn’t came out as tall as yours. I used a pan of 18 cm but it didn’t swelled up at all. Any suggestions? Thanks.
is it ok to add vanilla to this? will the texture change?
You’re amazing! I follow the recipe and the cake turned out delicious
my name Kane monu.i like Bakry all food.
WHAT IS THIS SHITTY ISSUE OF THIS ‘MAY ZYADAH’ WOMAN SOME POLITICIANS ARE JUST TOUGH THIS WOMAN IS FROM (THE MED EVIL TIMES) OR EVEN FROM 30S AND BEYOND, AND WHAT IS FOR GOD SAKE MISSING IN THAT IMAGE, AGATHA CHRISTIE AND SOME OF HER HAND (BOOK) MESTERIES?????????
Hello Michael do you use cream of tartar on your eggwhite?
Can i use brown sugar or honey instead of fine sugar? If can,how many grams should i use?
Hello Michael,which heating element should I use to bake this, bottom one or both?
Please!! I need measurements in us. I know there’s a lot of recepies with us measurements but I want these ones!!!!!
Thenk you for so intersting recipes! Pleas write the approximate temperature of heating creamchees and milk – i’m afraid i did’t heat it enough – so the consistency was too liquid and my cake is dense in the bottom and too porous in the top.
Why are you using dental floss instead of a knife
can i make vanilla sponge cake in water tub??????
WOW !! what kind of cheese to replace that cream cheese cuz i can’t find it where i live , can i use “kiri” or something else ? ??
Can we use oil instead of butter?
i love it 10x
do asian men have body hair ?????? lol
Hi Michael, very nice video and clear instructions. Can you substitute sugar with honey? If yes how much honey should be used?
Did u intentionally put the baking paper higher than the baking pan’s side? was your cake turn smaller after you let it cool? pls advise.. thanks
bravo . very good
Michael I tried the the cake twice I had the same problem the bottom of the cake was too firm and wet. Help please??
Thank you, Chef.
The first time I make Japanese Cheese Cake is success.
the top looks amazing! thanks for the recipe, I’ll give it a try!
how do you know when its ready?
can you show ur face while cooking in another vid 🙂
nice one, well baked cake but is it compulsory I place it in a bowl of water for d baking or I can bake it in oven without placing water
Do i need to beat the yoke well or just need to mix it?
why does my cheesecake deflate out of the oven? 🙁
what’s aluminium for? What function does it have?
haloo epi,tolong tanya yah…di oven bake nya pakai api atas bawah atau bawah saja? terima kasih untuk jawabannya..
your video is one of the best. very clear instruction. is corn flour same as corn starch? you like to use plain flour instead of bread flour or cake flour. is it all purpose flour?
very much appreciate your video. will you have french bouquette bread in the near future?
love love your video