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December 14, 2010

JAPANESE SOUFFLE CHEESE CAKE

Jemput makan!!!

Alhamdulillah... Akhirnyer berjaya gak ler wat ciskek nih... resepi nih kite cilop dari Fotopages akak Rinnchan... Kite c&p je ekk akak... Wat nih kebetulan kat opis hubby ade bengkel so hubby kite request ler nak ciskek nih... Kite tak ngap lg nih, hubby kate sedap...Alhamdulillah...

Ingatkan nak wat yg dlm buku jepun tu lagi..tapikan nanti dulu ahh kumpul semangat dulu... Ape2 pon kena try gak nanti tu...sbb rasa ciskek tu mmg sedapppp...


JAPANESE SOUFFLE CHEESE CAKE

Ingredients
200gm cream cheese (Room temperature)

50ml fresh milk

3 eggs (Seperated)

100gm castor sugar
30gm cornstarch
2 tablespoon lemon juice
1/2 teaspn cream of tartar

Instruction
1. Preheat oven at 175 deg cel. Line 18cm cake tin with grease proof paper.
2. Soften cream cheese in large bowl. Add milk and continue mixing with med speed. 3. Add 1/2 of the castor sugar, egg yolks, cornstarch, lemon juice and cream of tartar, combined together.
4. whisk egg whites in seperate large bowl until stiff peak formed. Add the remaining sugar little by little until mixture stands in stiff peak. ( Petuanya kalau diterbalikkan bowl pun putih telur yg cukup kembang tu takkan tertumpah..cubalah..tapi kalau terkeluar jugak..heh heh heh....kena buat lain la jawabnya..)
5. Fold half of egg whites mixture into cream cheese as gently as possible. Fold the remaining eggs gently but thoroughly.

6. Water bath bake for 45 mins on the lower shelf.
( Pasal masa baking ni mungkin terpulang kepada oven masing2.. )
7. Leave in the tin until cool enough to handle.

For topping, I used my favourite, LEMON CHEESE FROSTING.

Ingredients
125gm cream cheese

30gm castor sugar

50gm fresh cream

2 tablespoon lemon juice.


Beat till creamy and ready to garnish the cake. Chill the cake before serving.

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