Japanese cheese bread is tender and legit, recipes to make japanese cheese is straightforward and easy. Here’s how to make it:
- 60 Gr. wheat flour
- 20 gr cornstarch
- 1/4 tsp salt
- 50 gr butter
- 250 grams cream cheese
- 100 ml fresh milk
- 6 egg yolks
- 6 egg whites
- 140 gr granulated sugar
- 1 tbsp lemon juice
Prepare a baking sheet round size diameter 20 cm or 22 cm (I use a baking pan 20 cm) paper, give bread, thin brush margarine/grease pan, set aside, plug the oven to 150 °
Mix and Sift flour, cornstarch, and salt, set aside.
Mix butter, cream cheese, and fresh milk, heat above average while stirring over low heat until melted, do not need to be too long, which has already melted and well blended direct lift.
Stir in mixture of flour, cornstarch and salt, mix well, then stir in egg yolks, mix well, set aside.
Beat the egg whites with a high speed until frothy, put the sugar and the lemon juice bit by bit while continuing to beaten egg whites until fluffy and forms a blunt cone when the mixer is lifted (soft peak).
Pour the egg white batter 1/3 into the batter, cream cheese, mix well. Pour this mixture into the remaining egg white batter (a mere technique), stir until well mixed perfect benar2.
Pour the batter into the baking pan, bake in a way (steam bake or roasting baking pan using water) for about 75 minutes or until the surface of the cake become golden yellow/brown (depending on the oven each, if I’m 90 minutes).
Let cake remain oven until it warms up, open the lid of the oven a little bit, it was intended to do not cake deflated due to temperature changes, after it warms up, remove from oven.
Once completely cool, remove the cake from the baking pan, gently exfoliate paper bagel, teapot
Note: For roasting technique au bain marie you should use the baking pan without the connection to water does not seep. If it’s not there, lightly coat a baking sheet with aluminum foilNote: I bake for 90 minutes. 1 the first hour I use fire under it, and the last 30 minutes of the new use of fire over the bottom. This is because the cake quickly Brown the surface but it is not yet mature..