Japanese mini-cheesecakes with custard

Description

Japanese cheesecake is another name for cotton. This is no coincidence. Everyone knows how airy and delicate texture has a cotton. This characteristic and ensure the cheesecake is so romantic name-it is delicate, weightless! Offer you the option of submitting portions of dessert with custard with matcha. Moreover, depending on the quality of cream cheese, included in its composition, the texture of the cheesecake is always different. Can be airy and creamy. This time a miracle happened - the dessert is wonderfully split into two parts. Bottom - creamy, creamy, upper - air! And all this adds delicate and silky. cream.

Ingredients

Milk

100 ml
Cream cheese

100 g
Butter

25 g
Yolk egg

50 g
Egg white

100 g
Powdered sugar

60 g
Vanilla

0.75 tsp
Corn starch

15 g
Flour

20 g
Salt

1 pinch
Lemon juice

0.5 tsp
Milk

150 ml
Chicken egg

1 piece
Sugar

45 g
Corn starch

15 g
Match

1 tsp
Vanilla

0.5 tsp
Powdered sugar

10 g

Cooking

To connect with a fireproof bowl, milk, butter and cream cheese ( or another creamy cheese with dense texture).

Put a bowl on a hot steam bath ( in a pan of boiling water so that the bowl is not touching the water) and, whisking constantly with a whisk, heat until then, until the mixture becomes homogeneous.

It takes just a minute or two.

Yolks, vanillin, 20 g of powdered sugar, mix well.

And lightly whisk until frothy.

Add in the cooled molochno-curd and beat well with a whisk until the unification of the mixture.

Sieve in the cream flour and starch, stir with a spatula twice through a sieve.

Beat the egg whites with the salt until it foams.

Add the lemon juice and whisk for a while.

Pour 40 g of powdered sugar, beat well, and three phase admixed proteins to the total weight. Stir with a spatula. very carefully to maintain lightness.

Fill in the test paper capsule, installed in the mold for muffins.

Put the form in a tray. Pour into the pan with hot water to level 2, see. Bake in a preheated 160 degree oven for an hour. Leave in the oven for another 10 minutes. To put cheesecake on the grill to cool. They are weightless, light.

While cheesecakes are cooling, prepare the cream. Powder matcha sieve, pour 3 tbsp of milk and mix well.

The rest of the milk bring to the boil. Eggs, vanilla, sugar, lightly beat with a whisk.

Add starch and mix well with a whisk.

Add matcha, mix well to avoid lumps.

Stirring with a whisk, gradually pour half of simmering milk.

Pour mixture into remaining milk and cook, stirring constantly, until boiling. The cream should become thick. Turn off the heat and continue to stir until it has a smooth, silky cream.

Cool the cream to room temperature. Cover with cling film so that the film touched on the entire surface of the cream and leave to cool.

The cooled cream to fill a pastry bag with a round nozzle.

Filled with cream cheesecake and sprinkle them with powdered sugar.

You can brew tea, coffee and enjoy the mouth-watering cheesecake.

These light and airy cheesecake with love and affection I dedicate friendly, bright person Yulenka of Ultipro. Thank you so much, Yulia, for your friendship, attention and warm fellowship! Have a nice weekend and a positive mood!

Comments and reviews

Leave a comment or a recipe review