Hellow guys, Welcome to my website, and you are watching Cotton Cheesecake / Japanese Cheesecake - Light and Fluffy Cake, Easy Recipe!. and this vIdeo is uploaded by RunAwayRice at 2014-05-07T22:02:55-07:00. We are pramote this video only for entertainment and educational perpose only. So, I hop you like our website.
| Name | Cotton Cheesecake / Japanese Cheesecake - Light and Fluffy Cake, Easy Recipe! |
| Video Uploader | Video From RunAwayRice |
| Upload Date | This Video Uploaded At 08-05-2014 05:02:55 |
| Video Discription | Sharing an easy recipe for Cotton Cheesecake / Japanese Cheesecake, a unique tasting cake that is a cross between a sponge cake and a cheesecake. Not overly sweet, this cake will be everyone's favorite and your new go-to dessert! Written recipe: http://runawayrice.com/desserts/cotton-cheesecake-japanese-cheesecake/ Love chocolate? Check out this video: Chocolate Cotton Cheesecake https://youtu.be/YvmjX5a_Vek Tools used in this video: Fat Daddio's Anodized Aluminum 8 Inch x 3 Inch Round Springform Cake Pan https://amzn.to/2FLqe27 Reynolds Wrap Heavy Duty Aluminum Foil https://amzn.to/2FL6ICR KitchenAid KSM75WH Classic Plus Series 4.5-Quart Tilt-Head Stand Mixer https://amzn.to/2FJhk5j Wilton 2105-6816 Perfect Results Premium Nonstick Baking Pan, 14.5 x 11 x 2 Inch https://amzn.to/2JUwSWf Website: http://runawayrice.com Facebook: http://fb.com/therunawayrice Twitter: http://twitter.com/runawayrice __________________________________ Ingredients: 8 oz cream cheese, at room temperature (227 g) 1/2 cup low-fat milk (120 ml) 5 large eggs, at room temperature (egg yolks: 105 g, egg whites: 160 g) 1/4 tsp cream of tartar or lemon juice (1 g) 1/2 cup sugar, divided (110 g) 1/4 cup unsalted butter, at room temperature (56 g) 1 Tbsp lemon juice (12 ml) 1/4 cup all-purpose flour (35 g) 2 Tbsp cornstarch (15 g) Bakeware 8 inch x 3 inch round springform pan (20 cm x 7.6 cm) 14.5 inch x 11 inch pan for water bath (37 cm x 28 cm) Yields: 8 servings Nguyên liệu: 5 trứng lớn, nhiệt độ phòng (lòng dỏ: 105 g, lòng trắng: 160 g) ¼ m. cà phê cream of tartar hoặc nước cốt chanh (1 g) 110 g đường, chia phần 227 g kem phô mai, nhiệt độ phòng 120 ml sửa tươi ít chất béo (low-fat milk) 56 g bơ không muối, nhiệt độ phòng 1 m. canh nước cốt chanh 35 g bột mì đa dụng 2 m. canh bột bắp (15 g) khuôn tròn đáy rời 20 cm x 7.6 cm khuôn 37 cm x 28 để nước sôi Cho: 8 phần ăn __________________________________ WANT TO HELP RUNAWAYRICE? Use this link to buy things from Amazon: http://www.amazon.com/?tag=runawayriceyt-20 I pay out-of-pocket so that you can enjoy these recipe videos for free! If you'd like to support RunAwayRice, simply use this link when you buy things on Amazon: http://www.amazon.com/?tag=runawayriceyt-20 That's all it takes! By using my link when you shop at Amazon, you're supporting my videos and recipes every time you purchase something -- no matter how big or small. With your support, I'll be able to continue cooking up some really tasty dishes and sharing them with you all! Thank you for your support! |
| Category | Howto & Style |
| Tags | cooking Vietnamese | recipes | asian cooking | asian recipes | vietnamese food | Viet cooking | Viet cuisine | Viet dishes | Viet food | Viet recipe | Vietnamese Cuisine | Viet food cooking | Viet meals | cooking | recipe | Cheesecake (Dish) | Japanese Cuisine (Cuisine) | Dessert (Type Of Dish) | Cake (Type Of Dish) | Cream Cheese (Cheese) | Banh | cotton cheesecake | japanese cheesecake | banh pho mai | souffle cheesecake | angel cheesecake |
