#067 『マネしちゃいけない』スフレチーズケーキの作り方｜souffle cheesecake

#067 『マネしちゃいけない』スフレチーズケーキの作り方｜souffle cheesecake

Of course, making sweets is a lot of work, but of course I’ve gathered all the tools, and this time I’ve prepared a muffin-shaped one-and- a-half. I would like to try making a soufflé cheesecake So, before I started making it, I did a little research on why the soufflé cheesecake failed. I felt the darkness I felt the darkness when I saw the video of making the soufflé cheesecake, but after watching more than 10 videos, I can say that all of them have something in common: “If you do this, it will go well. ” If you do this, you won’t fail.” Is n’t that strange? In terms of food, you know, if you’re talking about normal food, even if you explain things like “If you do this, it will be delicious”, “If you do this, it will work”, “If you do this, you won’t fail” . I have something in common with cream puffs, and this is just my amateur intuition, and there was a bit of a “difficult guy”. I’ve researched things, so I’m going to keep a few points in mind when I make them . is based on the recipe of a famous culinary researcher. For reference, I thought I’d try it as is, so I was told to mix at high speed for 1 minute and 30 seconds, then at low speed and mix for 1 minute. In the end, it seems that it’s good if the corners are so tight that they bow down, and when you stand up, it’s flat , so I’m going to do it. After 30 seconds, then uncut at low speed for 1 minute , I wanted everyone to see if I could really do it. I’m doing it, so in the end I can only see the result, and this is a very important point . I’m so excited that I don’t always know how to do it, so I want everyone to see that amateurs are like this, so I’m going to mix it for a minute and a half . I put all of them in this time , but I can make it smooth without big bubbles . There was a smoothness without big bubbles, but when I looked at various people’s recipes, there were people who put the sugar in 2 or 3 times when making meringue , so that teacher said. It was really well done, so there are quite a few different ways to make it, so I’m a little lost. I don’t really understand what you mean by “stabilization”, because I’m unstable . It’s not the corner, but I guess it’s my fault . I wonder if it was bad because I was standing idly like a person waiting for instructions ? How about more from yourself ? Alright let’s write about the lemon juice story in the summary column . made a mistake! No, no, you’ve come this far No , no, this is good. This is good. Add 1/3 of the slightly yellowed egg whites and mix well at first . I said that, but when I saw the teacher’s one, I was mixing quite a lot, so I used a whisk and a rubber spatula to make 1/3 of the amount that I would definitely make the last 1/3. How about mixing until you can’t see the egg white streaks ? Is it alright? Is it okay ? It seems that I can put it in until about the 7th minute, but I got scared and divided it into 1 pieces . but I cooked it slowly at 110℃ for 1 hour. Well, today is different from what I thought! I thought it was a presumptuous uncle Rikuro, but isn’t this what it is? If you look at it as that kind of food, this looks like a delicious soufflé cheesecake. I’m going to cut it . Surprisingly good, isn’t it? You won’t believe me, but it’s delicious . I think you probably don’t believe me , but what is it ?

チーズケーキにレモン汁を入れるレシピが多いですが、必須なのか疑問でした！
味の好みの問題という方が多く、無くても作れそうだったので今度試してみたいです！

【チャンネル登録】https://m.youtube.com/channel/UCXs_O0yYPFPXOfU-8BGKZFg?sub_confirmation=1

【材料】(直径8cmマフィン型 5個分)
ーーーーーーーーーーーーーーーーー
クリームチーズ 200g
全卵 3個
グラニュー糖 70g
薄力粉 30g
牛乳 50g
レモン汁 1/4個分
ーーーーーーーーーーーーーーーーー

【手順】
1．マフィン型にオーブンシートを貼る
2．クリームチーズをクリーム状に混ぜる
3．卵黄を加え混ぜる
4．牛乳を加え混ぜる
5．生地をこす
6．ふるった薄力粉を加え混ぜる
7．オーブンを200℃に予熱
8．別のボウルに冷やした卵白、グラニュー糖、レモン汁を加える
9．ミキサーで高速1分30秒、低速5分30秒混ぜる
10．生地にメレンゲを1/3加え、泡立て器でしっかり混ぜる
11．生地にメレンゲを1/3加え、泡立て器でふわっと混ぜる
12．生地にメレンゲを1/3加え、泡立て器とゴムべらでふわっと混ぜる
13．ゴムべらで表面をならし、トントンと空気を抜く(←やり忘れました)
14．湯煎をしてオーブンで220℃20分＋110℃60分焼く

#おなおドーナツ #スフレチーズケーキ #マフィン型