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Cream Cheese Ogura Cake

Are you looking for recipe inspiration Cream Cheese Ogura Cake ? How to make it is difficult and easy. If it is wrongly processed, the results will not be satisfactory and it tends to be unpleasant. Whereas Cream Cheese Ogura Cake What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Cream Cheese Ogura Cake, starting from the type of material, then the selection of fresh ingredients, to how to make and serve it. Don’t worry if you want to prepare Cream Cheese Ogura Cake delicious at home, because as long as you know the trick, this dish can be a special treat.

So, this time, let’s try it, let’s create it Cream Cheese Ogura Cake home alone. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. you can make Cream Cheese Ogura Cake use 13 type of material and 12 manufacturing step. Here’s how to make the dish.

I've got this recipe from the cooking group that I joined. This cake is sooo fluffy, moist, creamy, lemony, yummy, cottony, 1 bite just brings you to a fantasy of eating cloud surrounded by unicorns…. 😅😅😅 Yes, I know, I'm starting to look ridiculously insane to you 🤣🤣🤣🤣, But! Honestly, you could not eat this too much for your self. Why? Because it is much better when you eat together with your friends and beloves 😘😘😘, sooo share it!! 😂😂😂

Ingredients and spices that need to be prepared to make Cream Cheese Ogura Cake:

  1. Yolk batter:
  2. 200 gr cream cheese (soften)
  3. 50 gr unsalted butter
  4. 50 gr granulated sugar
  5. 5 egg yolk
  6. 50 gr cake flour
  7. 150 ml milk (slightly warm)
  8. 1/2 tsp lemon zest
  9. Egg white batter:
  10. 5 egg white
  11. 1/2 tsp lemon juice
  12. 50 gr granulated sugar
  13. 1/2 tsp salt

Steps to make Cream Cheese Ogura Cake

  1. Preheat your oven into 312°F or 160°C.
  2. Prepare your 18×18 cm round mould. Lay the base with baking paper, no need for sides. Use a mould that looks like a bowl, or without connection for best result, so that your cake will not get too moist inside. (No need for greasing or dusting either)
  3. Melt your cream cheese and butter with double boiler method (low heat), stir occasionally using balloon whisk.
  4. Take off from your stove, add sugar, stir it until all combine, add flour (divide it into 1/3 each time you pour in), after all completely combine, add egg yolks one at a time, and continue with milk. Stir them until all smoothly combine.
  5. Strain the yolk batter to prevent lumpy batter, then add lemon zest, mix it well.
  6. Into the other bowl, beat egg white with salt and lemon juice. Beat it using medium high speed, when the egg white starts to get bubbly add sugar spoon by spoon until all completely in.
  7. Beat until it reaches soft peak consistency. Which means, when you lift your balloon whisk out of your batter, the tip of your egg white could droop way down. And when you flip your mixing bowl up side down, the batter will not fall from your mixing bowl.
  8. The some of the egg white batter into the egg yolk batter, stir it well. And after that pour all the yolk batter back into the white batter. Stir it well using a spatula, take your time while combining this batter, make sure they mixed well.
  9. Pour your batter into the mould, if you could see it's ribboning, it means that you are having a perfect batter.
  10. Bake it using water bath method. Add some water out side the mould, and put your mould on top of it.
  11. Bake around 90 minutes. After your cake done, take it out from the oven, and hit it to a flat surface from 30 cm height, 2 times. This is the way to prevent it from shrinking too much.
  12. Well next, you could decorate your cake using icing sugar on top, enjoy!

How ? It’s easy? That’s how to make Cream Cheese Ogura Cake which you can practice at home. Hopefully useful and good luck!

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