This is suppose to be a cotton cheesecake. But since I was lazy to wash the cake pan, I modified the temperature and timing and baked in baking cups instead. It turned out great! The only thing that is no so good is the colour. My oven has very uneven temperature therefore the top did not browned as proper as I want it to be.
 |
| I should seriously consider getting a proper oven |
Ingredient
80 ml milk
40 g butter, cut into small pieces
140 g full-fat cream cheese block, cut into small pieces
50 g cake flour, sifted
15 g corn flour, sifted
⅛ tsp salt, mix evenly with sifted cake flour and cornstarch
75 g egg yolks
180 g egg whites
90 g caster sugar
Method
1. Melt milk, cream cheese and butter over a double broiler. Cool the mixture.
2. Add in egg yolk, mix evenly. Then sieve the mixture so that it becomes silky smooth.
3. Add in sifted cake flour, corn flour and salt. Mix till just even. Do not over mix.
4. Beat egg white till bubble become small. Slowly add in sugar while continue to whisk the egg white till soft peak.
5. Mix egg white into cream cheese mixture in 3 batches. Ensure mixture is mixed evenly with no streaks of egg white. The butter in the cream cheese mixture may also have settled at the bottom during this stage. Use the spatula "dig" from the bottom and fold the batter. While doing all the mixing and folding, you have to ensure the egg white does not deflate (batter becomes watery). Ok it sounds contradictory and difficult, but with practice it is actually quite easy.
6. Bang the bowl on worktop 3-4 time to burst big bubbles in the batter.
7. Pour batter into baking cup. Wiggle the baking cup to level the batter. Levelled batter less crack.
8. Transfer baking cups into oven then cover the top loosely with a layer of baking paper. This is to prevent the top being burnt before the cake is done as the top brown very easily. Leave ample room for the cake to rise and not "touch" the baking paper.
9. Bake in preheated oven at 160 degree C for about 60 minutes. Remove the cover 10 minutes before it's done to brown the top (self note: cake top will be sticky when cooled if it's not brown long enough).
10. Once done, cool on wire rack.
No comments:
Post a Comment