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Bake With Angus
Malaysia
Приєднався 27 лип 2020
Baking while listening to lofi music ☕️
Japanese Soufflé Cheesecake スフレチーズケーキ
Ingredients :
115ml full cream milk
150g cream cheese
55g unsalted butter
60g all purpose flour
5 egg yolks (grade C)
5 egg whites (grade C)
1/2 teaspoons cream of tartar
70g sugar
Baking Pan Size :
Oval cake mould : 21.5cm x 10.2cm x 5.7cm // 8.4 x 4 x 2.2 inch
Square tray : 28cm x 28cm x 3cm // 11 x 11 x 1.2 inch
Steps:
1. Separate 5 egg yolks in a bowl and 5 egg whites in a mixing bowl
2. Place the egg whites in a fridge
3. Melt the milk, cream cheese and unsalted butter in a pot with low heat
4. Once tiny boiling bubbles formed, remove from heat and set aside for 5 mins
5. After 5mins, sift all purpose flour and whisk until all combined
6. Add the egg yolks then stir until smooth
7. Beat the cold egg whites on low speed for 20 seconds
8. Gradually add in 2/3 of sugar then beat on medium speed for 30 seconds
9. Add a 1/2 teaspoon cream of tartar while beating with a medium speed for another 30 seconds
10. Pour in the remaining sugar then beat for a minute with medium high speed
11. Once some obvious crease form, get ready to stop beating and it should be stiff peak
12. Transfer half of the egg whites into the yolk batter and fold in
13. Then pour everything together into remaining egg whites and fold gently
14. Actually you should sieve the mixture before pour into the mould (which I forgot)
15. Place parchment paper then pour the mixture over
16. Smoothen the surface with chopstick and knock air bubbles out
17. Fill a larger pan about half inch high (1cm) with hot water
18. Bake for 20 + 25 + 35 minutes (see below for details)
19. Place a spatula between the oven door to leave a gap
Temperature & Baking Time :
First : 20 minutes
Top temp : 150°C / 302°F
Bottom temp : 100°C / 212°F
Second : 25 minutes
Top temp : 150°C / 302°F
Bottom temp : 100°C / 212°F
Third : 35 minutes
Top temp : 160°C / 320°F
Bottom temp : 100°C / 212°F
Total baking time : 80 minutes
Video are not sponsored by any company.
115ml full cream milk
150g cream cheese
55g unsalted butter
60g all purpose flour
5 egg yolks (grade C)
5 egg whites (grade C)
1/2 teaspoons cream of tartar
70g sugar
Baking Pan Size :
Oval cake mould : 21.5cm x 10.2cm x 5.7cm // 8.4 x 4 x 2.2 inch
Square tray : 28cm x 28cm x 3cm // 11 x 11 x 1.2 inch
Steps:
1. Separate 5 egg yolks in a bowl and 5 egg whites in a mixing bowl
2. Place the egg whites in a fridge
3. Melt the milk, cream cheese and unsalted butter in a pot with low heat
4. Once tiny boiling bubbles formed, remove from heat and set aside for 5 mins
5. After 5mins, sift all purpose flour and whisk until all combined
6. Add the egg yolks then stir until smooth
7. Beat the cold egg whites on low speed for 20 seconds
8. Gradually add in 2/3 of sugar then beat on medium speed for 30 seconds
9. Add a 1/2 teaspoon cream of tartar while beating with a medium speed for another 30 seconds
10. Pour in the remaining sugar then beat for a minute with medium high speed
11. Once some obvious crease form, get ready to stop beating and it should be stiff peak
12. Transfer half of the egg whites into the yolk batter and fold in
13. Then pour everything together into remaining egg whites and fold gently
14. Actually you should sieve the mixture before pour into the mould (which I forgot)
15. Place parchment paper then pour the mixture over
16. Smoothen the surface with chopstick and knock air bubbles out
17. Fill a larger pan about half inch high (1cm) with hot water
18. Bake for 20 + 25 + 35 minutes (see below for details)
19. Place a spatula between the oven door to leave a gap
Temperature & Baking Time :
First : 20 minutes
Top temp : 150°C / 302°F
Bottom temp : 100°C / 212°F
Second : 25 minutes
Top temp : 150°C / 302°F
Bottom temp : 100°C / 212°F
Third : 35 minutes
Top temp : 160°C / 320°F
Bottom temp : 100°C / 212°F
Total baking time : 80 minutes
Video are not sponsored by any company.
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Watching from Saskatchewan 🇨🇦
loveley
Just tried it. tastes like shit.
now i am itchy to give it a try next week..
It took forever to bake!
was that an ant at 0:49
Very very nicely made!!! 😛😛😛 Can i do it with 9% fat cream cheese?
👍🏽
Anyone can advise why the top part of my cake crack? How can I resolve it?
I tried this recipe and it was successful. Pls try it
mine didn’t rise and it cracked on top. 🙁
Hola buenas mira, me puedes pasar la receta escrito en español por favor 🙏, te lo agradecería mucho 😃, muchas gracias y un saludo
I made it but the cake is cracking. Still it's fluffy and delicious. Wondering what makes it crack though
usually cakes crack due to heat, try turning your heat down 10* next time you make this
and possibly less time aswell,
I tried it and it's delicious but the amount is too little. Can you give advice on how to double or triple the amount?
I created this recipe long ago little did I know it would get so famous by someone who else 😂😅
Hi ! I had some trouble, I’m a bit confused (a lot haha) I tried to make it twice I made the cake twice - I thought the first time I made a mistake so I made again.. both came out so so flat and kind of smelled like omelet When I saw the little portions of the ingredients I thought it was a bit odd, For the amount of ingredients should I have used x4 the ingredients to get your size of cake ? Thank you (I have the same pan as you)
Was the egg White and sugar mixture runny? If it was then next time use cold eggs
Cultural Apropiation! Its called Spanish" Castella Bread", Or Portuguese: "Pao de Law" Its not Japanese!!! They can make it, they can Eat it. But its not Japanese, Sushi was also not invented in the USA. Its Japanese sushi, not American Sushi.
Hey, hey, whenever you tried to make the cream with the egg whites, it would be impossible. There must be a trick, but after searching for a way, I found that it would add flour with the egg whites, and you made me angry 😡
Why is mine not rising like yours? What am I doing wrong?
Where did you buy that thing to separate egg yolk , please share link
Need help😢 my cheese cake is cracking but taste is good how do I prevent it from cracking
Mine leaked everywhere out of the pan and then when it came to getting it out I had to cut all the edges up because I had baking paper through it 😭
Lol I just made it today and it came out soooooooooo well.
hm, what if my oven automatically turns off when its open? :/
What a flour name please All i ama understand but flour name please explain mom please
How did you refrain from putting baking powder
Best recipe I’ve seen so far you explained yourself very well ❤
I would eat that whole thing. Thanks.
Hi angus, a fan here.,Is this a dairy whip creamp
Can someone tell me what kind of milk is needed? Thank you.
NO VANILLA?
Hi, do i use regular oven heating (upper and lower without fan) or convection mode (lower heating with fan)?
can i use butter or oil as a non stick spray replacement?
Muito bom
Хоспаде, выглядит чудесно! Обязательно как-нибудь сделаю к празднику, спасибо за рецепт!😊
Hi, may I know what is the total batter weight in the mould before baking?
اني اول وحده عربيه اعلق
Take care if you do that recepy. There is sth wrong with the quantities. I did it once, it came out well. I did it 2-3 again and it did’nt came out well…
One thing you missed doing is that you have to "tap" the cake when taking it out of the oven. The same way tap like you did to remove the air bubbles after pouring it in the cakeform. That way the hot air is pushed out and normally your cake will not lower in height and stay even fluffier than in this video. But besides that, nice work
@bake with angus I did it exactly according to the instructions.. unfortunately it didn't go up like that for me only 2-3 cm higher but what is the reason for this?
No. My puff did not poof following this recipe. 😢 I even reduced from 4 eggs to 3, because it was too watery. But the puff just won’t poof.
May I know the oven setting? Is it top & bottom heat without fan forced? Thanks
I almost burnt down my house, thanks
Please let me know what’s kind of flour
I tried to make this with the handmixer twice, added the ingredients in the same order. Problem is that my batter was very liquid and the result was more like a dense flan. Taste was ok but not the texture. I felt that the cake did not rise enough due to the batter being too liquid. Today I tried it by hand but I find that after I add the eggs my batter becomes too liquid. Do I understand it correctly that you do not beat the eggs?
I an Russia, thank you 🙏👍👍👍
I was made its so yummy...thank for sharing..love it
Ty for converting it. Gonna save me time.
What is the brand of cheese you use?
The egg 🥚 separator is esthetically pleasing and all, but the egg shell does just as well. How often will it be used realistically?