Toptube Video Search Engine

How are you guys! "Have you been eating chocolate lately?" Today we will make your favorite fluffy souffle cheesecake Do you have a lot of recipes and don't know which one to use? And I don't use cheese! !! High and difficult to smooth, yogurt and egg yolk to eliminate I will publish the real answer that is not in the book that no one tells me We explain carefully so that you can understand the "why?" Of making sweets. Please try to make professional sweets at home by holding down the points! Introducing the real chocolatier technique of active professionals! @KAZU / Chocolatier #Souffle cheesecake #Cheesecake #Souffle #Recipe #Chocolate SNS ・ Twitter: https://twitter.com/EguchiKazuaki ・ Instagram: https://www.instagram.com/eguchikazuaki/ ・ FB: https://www.facebook.com/kazuaki.eguchi 0:00 Souffle cheesecake 0:22 Material introduction 0:32 How to make 4:53 How to bake 7:14 Point review Material for 1 unit of 15 cm 150 ℃ (302℉) preheating 30 minutes firing After that, lower the temperature to 140 ° C (284 ℉) for 30 minutes until the color is firmly browned. ◆ japanese style cheesecake 3 eggs Granulated sugar 100g Yogurt 200g Cake flour 20g Cornstarch 20g Arrangement information ・ As I mentioned in the video, the cake flour and cornstarch The hardness may change depending on the flour This video uses violet Https://amzn.to/3krjzBU ・ It was broken like a video and failed The cause was that the temperature was kept at 160 degrees. Depending on the characteristics of the oven, steam may collect in the oven. The surface cracks when the temperature rises In the case of a highly airtight oven, when the temperature is lowered after 30 minutes It is also possible to open the door every 15 minutes to lower the temperature and let the steam escape. It is a point to bake beautifully ・ About yogurt I used Bulgaria yogurt You can also make it with Greek yogurt, but the finish will be hard. Please use cheap general yogurt ・ Change granulated sugar Can be changed to millet sugar In the case of fine white sugar, the meringue foaming becomes a little worse, so NG Reference information ◆ Millet sugar It is recommended because it has a lower degree of purification than white sugar and granulated sugar, so it gives a deeper taste. https://amzn.to/3dI8ckt ◆ Kai KAI cake type COOKPAD whole cake bottoming type The mold used this time https://amzn.to/3rAFV44 ◆ Measuring instrument Tanita Digital Cooking Scale Strawberry Pink KJ-114-PK https://amzn.to/3ElbJBK ◆ Rubber Bella An integrated rubber spatula with no connection is recommended https://amzn.to/3AxNZI3 ◆ Microwave oven Sharp superheated steam microwave oven https://amzn.to/3AtPHK7 Thank you until the end! !! Please comment and rate! please Patisserie & Cafe Delimo 7 stores in Japan Tokyo Midtown Hibiya Main Store Kazuaki Eguchi, chef chocolatier / pastry chef Caution All content such as text, images, and audio used in the channel Please note that reprinting and unauthorized use are prohibited.