Japanese Half-cooked Cheesecake
1.
Preheat the oven and fire up and down 140 degrees for 10 minutes.
2.
Making the cake embryo: Add milk, sugar, and corn oil to the egg yolk, and beat it evenly with a manual whisk.
3.
Sift in low-gluten flour and mix well until it is delicate.
4.
Add fine sugar to the egg white three times, and beat until it is olecranon. (I use low temperature and slow baking, this kind of chiffon cake is not easy to crack)
5.
Add the whipped meringue to the egg yolk paste three times and mix gently from the bottom.
6.
Pour the cake batter into a 6-inch round mold and shake it lightly to expel bubbles.
7.
Bake in the oven for about 30 minutes. The specific time and temperature should be adjusted according to different oven time and oven temperature.
8.
After baking, take it out, buckle upside down to cool, and demould.
9.
With the help of a slicer, divide into cake slices about 5mm thick, and cut off the edge of the cake crust.
10.
After carving out the shape with an oval mousse mold, spread a strip of oil paper in the oval mold, place the cake slice on the bottom, and set aside for later use (the oval mold and the matching strip of oil paper are available on Taobao).
11.
Then make the half-cooked cheesecake: Weigh all the ingredients first.
12.
Pour the cream cheese and milk into a small pot, melt and beat on low heat until smooth and no particles, add the melted butter, mix well, add egg yolks one by one, and mix well.
13.
Sift the mixed cheese paste, then pour the sifted low-gluten flour and cornstarch into the cheese paste, mix well, and set aside for later use.
14.
Beat the egg whites into the egg-beating bowl, add fine sugar, and beat until it reaches a small hook.
15.
Add the whipped meringue to the egg yolk cheese paste three times and mix gently.
16.
At this time, the cheesecake batter is in a delicate state, pour it into the cut-out piping bag.
17.
Squeeze it into the mousse ring with the cake slices, and it's 80% full.
18.
Put the baking dish into the water bath dish, add half of the warm water, put it into the middle layer of the oven preheated to 150 degrees, and bake for about 8-10 minutes.
Tips:
1. Small four rolls can also be used to make the bottom cake base, the baking time is shorter and the layering is also convenient.
2. When baking the cheesecake batter, you must use a water bath method, that is, immerse half of the baking tray in warm water, so that the temperature will be softer. Because the elliptical mold is small and heats up quickly, it should be baked slowly at low temperature to avoid problems such as cracking due to excessive expansion in the initial stage. As the actual firepower of different ovens is different, adjust the temperature or cover the surface with tin foil as appropriate.
3. Although it is called "semi-cooked", it is actually fully cooked and can be eaten with confidence. The half-cooked here refers to the smooth and moist taste like hot spring eggs. The method of judging whether it is well-done, does not shrink, does not collapse, and the surface does not stick to your hands.
4. Cream cheese, also known as cream cheese, is also translated as cream cheese. I used KIRI, which tastes good.
