![Japanese Cotton Cheesecake [ENG SUB]](/img/logo.svg){kind=logo}
In this video, I share with you in details how to make Japanese Cotton Cheesecake, a cake that is loved by everyone because of its wonderful flavour
In general, this cake'll be more difficult to make than a regular sponge cake because you have to be very careful in every steps to make it beautiful fluffy and spongy. The details of the baking process I've shared in the video already. Here are some more experiences I want to share about how to bake this cake.
If you look up on the internet, there'll be a lot of tutorial videos with many different baking methods. To summarize, there are 2 basic ways:
The first way is to bake at a low temperature first, then adjust to a higher temperature to have a nice brown domed top. For me, this way it'll be easier to adjust the temperature because you almost don't need to check the baking time, baking at low temperature will let the cake cooked, so you don't need to worry if the cake rises too much or cracked on top. In my opinion, this way will give you a even surface and maybe a little pale on the edges.
The second way is to bake at a high temperature first to make the cake golden brown, then lower the temperature to make the cake stable. This way the surface of the cake will be round and brown more evenly. The high temperature also breaks the large air bubbles on top as soon as the cake is put in the oven, so its surface will also be smoother. In general, for me, the cake looks more beautiful, so I like this way.
In this video, I used the initial high-heat baking method. After the high temperature baking time, I lower the temperature and keep the oven door closed. Many instructions will require opening the oven door for about 5-10 seconds, so that the heat inside the oven quickly decreases to a stable lower temperature. I do not use this method because my oven cools down quickly. However, for those who have an oven with a high temperature, they are usually built-in ovens or too small ovens, you can use this method.
In addition, choosing an oven is very important, small ovens will often be more difficult to adjust the temperature than large ovens, the cake will be more likely to crack or deflate because there are still too much moist inside the cake. Tip when baking with small ovens is that you should make smaller cakes to adjust easily.
INGREDIENTS
6 inch round mold
Egg yolk mixture:
125g cream cheese
15g sugar
30g unsalted butter
50g whole milk
30g cake flour
12g cornstarch
59g egg yolks
Egg white mixture:
132g egg whites
1/8 tsp cream of tartar
65g sugar
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2 окт 2024
