Japanese Flyful Cheesecake
23 cm round shape: 6 to 8 people
Materials:
Milk 130ml
Cream cheese 100 g
Butter 100 g
Egg yolks 8
Light flour 60 g
Corn starch 60 g
13 egg white
Granulated sugar 130 g
Strawberry Appropriate amount
Powder sugar adequate amount
How to make:
1. Preheat the oven to 160 ° C. Put the paper in a mold.
2. Place milk, cream cheese, butter in a small pan, medium heat and mix well with a whisk. When it becomes smooth, let it get down from the fire and let it cool.
3. Put egg yolk in the bowl and mix well, add coarse fumed (1) little by little and mix.
4. Sift the flour and cornstarch into (3) and mix well until the powder disappears.
5. Make meringue. Put egg whites in the bowl and whisk with a hand mixer. Once firmly bubbled, whisk while adding granulated sugar in several portions.
6. Once firmly whisk up the tunnel, add 1/4 volume to the bowl of (4) and mix with the rubber bellows so as not to crush the bubbles. Add the remaining meringue separately in two portions and mix well each time.
7. Pour (6) into a mold with paper on it, drop it a few times from a slightly higher position and remove air bubbles.
8. Place a paper towel on the bottom of a large mold (7). Pour hot water to a height of about 3 cm and bake for 25 minutes in an oven preheated to 160 ° C. Then bake down to 140 ℃ and bake for 55 minutes.
9. When it is baked gently remove it from the mold and remove the paper.
10. Pour powdered sugar, cut it to the size of your choice, serve on the dish, accompany strawberries, finished!
Curator: Adri - Image by: Tasty Japan
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