Easy Air fryer Roasted Potatoes

Ingredients

• 500g (about 1 lb) baby potatoes (or regular potatoes, diced into 1-inch pieces)

• 2 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• 1/2 teaspoon dried oregano or rosemary

• Salt and pepper, to taste

• Optional: Fresh parsley for garnish

Step-by-Step Recipe

Step 1: Prepare the Potatoes

1. Wash and scrub the potatoes thoroughly.

2. If using baby potatoes, cut them in half. If using larger potatoes, dice them into 1-inch cubes for even cooking.

Step 2: Season the Potatoes

1. In a large bowl, combine the potatoes with olive oil.

2. Sprinkle garlic powder, paprika, oregano (or rosemary), salt, and pepper over the potatoes.

3. Toss well to ensure the potatoes are evenly coated with the seasoning.

Step 3: Preheat the Air Fryer

1. Preheat your air fryer to 200°C (400°F) for about 3 minutes.

Step 4: Cook the Potatoes

1. Arrange the seasoned potatoes in a single layer in the air fryer basket. Avoid overcrowding to ensure even cooking.

2. Cook for 15-20 minutes, shaking the basket halfway through to flip the potatoes for even crispiness.

3. Check for doneness by piercing a potato with a fork; it should be tender on the inside and crispy on the outside.

Step 5: Serve

1. Transfer the roasted potatoes to a serving dish.

2. Optionally, garnish with fresh parsley or extra seasoning to taste.

3. Serve hot as a side dish or snack!

Enjoy your crispy and flavorful air fryer roasted potatoes!

Bomb Recipe: This Dessert Drives the World Crazy!

Are you ready to embark on a culinary adventure that will tantalize your taste buds and leave you craving for more? Well, get ready to discover the magic behind a dessert that’s been passed down through generations—Grandma’s secret bomb recipe! In this article, we’ll delve into the delectable world of bomb dessert, uncovering its tantalizing ingredients, and unraveling the simple yet enchanting method to create this heavenly treat.

Introduction

Are you ready to indulge in a dessert that’s both heavenly and nostalgic? Join us as we explore the enchanting world of bomb dessert—a timeless delicacy that has captured hearts and taste buds around the globe. From its humble origins in Grandma’s kitchen to its status as a beloved treat for all ages, this dessert is more than just a sweet treat—it’s a culinary masterpiece waiting to be discovered.

Unveiling the Ingredients

Let’s start our journey by gathering the essential ingredients for this mouthwatering dessert:

• 4 peaches
• 50g sugar (about 0.2 cups)
• 100ml water (about 0.4 cups)
• 1 tbsp cornstarch + 3 tbsp water
• 2 eggs
• 100g sugar (about 0.5 cups)
• 100ml sunflower oil (about 0.4 cups)
• 300g plain flour (about 2.1 cups)
• 12g baking powder (about 1 tbsp)

Preparing the Peach Mixture

Now that we have our ingredients assembled, it’s time to start cooking! Follow these simple steps to prepare the peach mixture:

1. Peel and chop the peaches: Start by peeling the peaches and cutting them into small pieces.
2. Blend the peaches: Use a hand blender to puree the peaches until smooth.
3. Cook the peach mixture: In a pot, combine the blended peaches with sugar and water. Cook until thickened.
4. Add cornstarch mixture: In a separate bowl, mix cornstarch with water, then add it to the pot with the peach mixture. Cook until thickened.

Crafting the Dough

With our peach mixture ready, it’s time to prepare the dough for our bomb dessert:

1. Mix eggs, sugar, and oil: In a bowl, combine eggs, sugar, and sunflower oil until well mixed.
2. Gradually add flour and baking powder: Slowly incorporate the flour and baking powder into the egg mixture, stirring until a smooth dough forms.

Assembling the Bomb

Now comes the fun part—putting everything together to create our bomb dessert:

1. Divide the dough: Split the dough into two equal parts.
2. Layer the dough in a mold: Place one part of the dough in the bottom of a mold, spreading it out evenly.
3. Spread the peach mixture: Pour the prepared peach mixture over the dough, spreading it out evenly.
4. Top with remaining dough: Cover the peach mixture with the remaining dough, creating a top layer for our bomb.
5. Decorate with peach mixture: Create a grid pattern on top of the dough using the remaining peach mixture.

Baking to Perfection

With our bomb assembled, it’s time to bake it to golden perfection:

1. Preheat the oven: Set your oven to 200°C to preheat.
2. Bake the bomb: Place the assembled bomb in the preheated oven and bake for 25-30 minutes, or until golden brown.
3. Sprinkle with powdered sugar: After baking, remove the bomb from the oven and sprinkle with powdered sugar for a sweet finishing touch.

Serving Up a Sweet Surprise

Now that our bomb dessert is ready, it’s time to slice, serve, and savor every delicious bite! Whether enjoyed warm or chilled, this decadent treat is sure to delight your taste buds and leave you craving for more.

Cabbage Patties Recipe

Ingredients:

• • Cabbage: 2 cups (150g), finely shredded

• • Egg: 1 large
  • All-purpose flour: 1/2 cup (60g)
  • Grated cheese (optional): 1/4 cup (30g)

• • Onion: 1 small (50g), finely chopped
  • Garlic: 2 cloves, minced
  • Salt: To taste

• Pepper: To taste
• Olive oil or vegetable oil: For frying

Directions:

1. 1. Mix Ingredients:
      • • In a large bowl, combine the shredded cabbage, egg, flour, grated cheese, onion, garlic, salt, and pepper. Mix until well combined.

       

   2. Form Patties:
      • Shape the mixture into palm-sized patties. Add a bit more flour if the mixture is too loose.

1. 1. Heat Oil:
      • Preheat a skillet over medium heat with oil.
   2. Fry Patties:
      • • Fry the patties for 2-3 minutes on each side until golden brown. Drain on paper towels.

       

   3. Serve:
      • Serve with a yogurt dip, sour cream, or your favorite sauce.

Serving Suggestions:

• Serve with a fresh green salad and a yogurt dip for a complete meal.
• Add a dash of chili sauce for some extra spice.

Cooking Tips:

• • If your mixture is too loose, add an extra tablespoon of flour to help bind the patties.

• Use a non-stick skillet to prevent sticking.

Nutritional Benefits:

• • Cabbage is rich in vitamins C and K.
  • Eggs and cheese (optional) provide protein, while olive oil adds healthy fats.

Dietary Information:

• This recipe can be made vegetarian by omitting meat-based cheese.
• For a gluten-free version, use almond or chickpea flour instead of all-purpose flour.

Nutritional Facts (per patty):

• • Calories: 120

• • Fat: 7g
  • Carbohydrates: 10g
  • Protein: 5g

Storage:

• Store any leftover patties in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or the oven to maintain crispiness.

Why You’ll Love This Recipe:

• • It’s quick, easy, and made with simple, everyday ingredients.
  • Versatile – you can modify the recipe by adding your favorite veggies.

• Crispy on the outside, soft and flavorful on the inside.
• Great for meal prepping or using up leftover cabbage.

emon Cream Pastry Delights

INGRIANTS 

• 1 of rectangular puff pastry
• Zest of one lemon
• 90 g (1/3 cup) sugar
• 30 g (2 tablespoons) cornstarchFor the cream:
• • 400 ml (2 cups) milk
  • 4 egg yolks
• 200 ml (1 cup) pre-sweetened whipping cream
• 
  

  Directions:

• • Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
  • Preheat your oven to 200°C (390°F).
  • Roll out the puff pastry and cut it into squares.

• • Place the pastry squares on a baking sheet lined with parchment paper and bake for about 10-15 minutes, or until golden brown. Remove from the oven and let cool.
  • In a saucepan, heat the milk with the lemon zest until it begins to boil. Remove from heat and let it cool slightly.
  • In a bowl, whisk the egg yolks with the sugar until pale and creamy. Add the cornstarch and mix well.

• • Slowly pour the warm milk into the egg yolk mixture, whisking constantly.
  • Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens.
  • Remove from heat and let cool completely.

• • In a separate bowl, whip the whipping cream until stiff peaks form.
  • Gently fold the whipped cream into the cooled lemon mixture until well combined.
  • Cut the baked puff pastry squares in half horizontally.
• Spread a generous amount of the lemon cream mixture onto the bottom half of each pastry square.
• Place the top half of the pastry square over the cream to create a sandwich.

Kcal: 320 kcal per serving | Servings: 8 servings

Why You’ll Love This Recipe

1. 1. Quick and Easy: With a preparation time of about 20 minutes and a cooking time of 15 minutes, these pastries can be ready in under an hour. This makes them ideal for last-minute guests or when you need a quick dessert that doesn’t compromise on taste.
   2. Versatile: These pastries are customizable. While lemon zest is used here, you could easily substitute orange or lime zest for a different twist. Additionally, the cream can be flavored with vanilla or almond extract to suit different palates.

1. Perfect for All Occasions: Whether it’s a festive celebration, a family dinner, or just a sweet treat to end the day, these pastries fit perfectly. They’re as suitable for a formal event as they are for a cozy family dessert.

Health Considerations

While Lemon Cream Pastry Delights are undoubtedly a treat, there are ways to adapt the recipe to fit dietary needs:

• Reduced Sugar: You can decrease the amount of sugar in the cream or use a sugar substitute to cater to those with sugar sensitivities or who are watching their caloric intake.
• Gluten-Free Option: For those who avoid gluten, gluten-free puff pastry can be used as an alternative. Ensure that the other ingredients are gluten-free by checking labels, especially the cornstarch, as some brands may include additives that contain gluten.

Serving Suggestions

• • Serving Temperature: These pastries are delicious whether served warm or at room temperature. Serving them slightly warm enhances the creaminess of the filling and the flaky texture of the pastry.
  • Accompaniments: Pair these delights with a dollop of whipped cream or a drizzle of raspberry coulis for an extra touch of elegance. For a refreshing complement, serve alongside a scoop of lemon sorbet or vanilla bean ice cream.
  • Presentation: For an impressive presentation, dust the pastries lightly with powdered sugar or garnish with a thin slice of lemon and a sprig of mint.

Storing Tips

Lemon Cream Pastry Delights are best enjoyed the day they are made, but they can be stored in an airtight container in the refrigerator for up to two days. For the best texture, reheat briefly in the oven before serving to crisp up the pastry.

Quick 3-Minute Apple Cake

Ingredients:

• • 2 large eggs
  • A pinch of salt
  • 4 tablespoons sugar

• • Zest of 1 lemon
  • 50 grams (3.5 tablespoons) melted butter
  • 4 tablespoons all-purpose flour

• • 1 tablespoon baking powder
  • 3 apples, finely chopped
  • Optional: walnuts, chopped (for added crunch)

Directions:

1. 1. Prepare the Batter:
      • • In a mixing bowl, whisk together 2 large eggs, a pinch of salt, and 4 tablespoons of sugar until well combined.
        • Add the zest of one lemon and the melted butter, then mix thoroughly.

       

      • Sift in the flour and baking powder, stirring until the batter is smooth and lump-free.
   2. Prepare the Apples:
      • • Peel and finely chop the 3 apples into small pieces. Add the apple pieces to the batter, folding them in gently.

       

      • If using, fold in some chopped walnuts for extra texture.
   3. Bake the Cake:
      • • Preheat your oven to 180°C (360°F) with both upper and lower heat.

       

      • Pour the batter into a greased or lined cake pan and smooth out the top.
      • Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.

1. Cool and Serve:
   • Let the cake cool for a few minutes before slicing and serving. Enjoy this delicious apple cake as a quick and easy dessert!

Serving Suggestions:

• • Serve with a scoop of vanilla ice cream for an extra indulgent treat.
  • Dust with powdered sugar before serving for a classic finish.
  • Pair with a cup of tea or coffee for a cozy afternoon snack.

• Drizzle with caramel sauce for a rich, sweet topping.
• Serve warm with a dollop of whipped cream or yogurt.

Cooking Tips:

• • Make sure to chop the apples into small pieces for even distribution throughout the cake.
  • Use fresh lemon zest to add a bright, citrusy flavor to the batter.
  • If you like a spicier flavor, add a pinch of cinnamon to complement the apples.

• Let the cake cool slightly before slicing to prevent it from falling apart.
• To avoid over-baking, start checking for doneness around the 40-minute mark.

Nutritional Benefits:

• • High in fiber from the apples, aiding in digestion and keeping you full.
  • Low in sugar compared to other cakes, making it a healthier dessert option.
  • Good source of protein from the eggs, supporting muscle repair and growth.

• Rich in antioxidants from the apples and lemon zest, promoting overall health.
• Contains healthy fats from the walnuts (if added), which are good for heart health.

Dietary Information:

• • Vegetarian-friendly
  • Low in sugar
  • Rich in fiber

• No artificial additives or preservatives
• Contains healthy fats (if walnuts are added)

Instant Balloon Bread Recipe in 6 Minutes

This Instant Balloon Bread is a fast and delicious option for breakfast or as a side dish. With just a few simple ingredients, you can have freshly baked bread ready in just 6 minutes. Perfect for those busy mornings or when you need a quick bread fix.

Ingredients

• 1 teaspoon sugar
• 1 pack dry yeast
• 2 cups warm milk
• 2 tablespoons olive oil
• 2 tablespoons yoghurt
• 5 cups flour
• 1 teaspoon salt

Instructions

Step 1: Prepare the Dough

1. In a suitable mixing bowl, combine 1 teaspoon of sugar, 1 pack of dry yeast, and 2 cups of warm milk. Mix well.
2. Add 2 tablespoons of olive oil and 2 tablespoons of yoghurt. Continue mixing until well combined.
3. Gradually add 5 cups of flour and 1 teaspoon of salt to the mixture. Knead until a soft dough forms.
4. Cover the dough and let it sit in a warm place until it doubles in size.

Step 2: Shape the Dough

1. Once the dough has doubled in size, punch it down to remove the air.
2. Divide the dough into 2 equal pieces.
3. Roll out each piece with a rolling pin. Use a bowl to cut the dough into round shapes.

Step 3: Bake the Bread

1. Preheat your oven to 250°C (482°F).
2. Place the shaped breads on a baking tray lined with baking paper.
3. Cover the breads and let them sit for 5 minutes.
4. Bake in the preheated oven for 6 minutes or until the breads are puffed and golden.

Nutrition Information (Per Serving):

• Calories: 150
• Protein: 5g
• Carbohydrates: 25g
• Fat: 3g
• Fiber: 1g
• Sugar: 2g

Conclusion

Enjoy this quick and easy Instant Balloon Bread as a delightful addition to your breakfast or as a tasty side dish. Perfectly puffed and delicious, it’s a great way to enjoy freshly baked bread in just minutes. Share your baking adventures with us using #madebyemily on social media. Happy baking!

The Best Oatmeal Banana Dessert! A Low-Calorie Delight in Just 5 Minutes!

Ingredients:

• • 120 grams of rolled oats

• • 250 ml warm milk
  • 2 bananas
  • 2 eggs

• • 10 grams of baking powder
  • 3 tablespoons cocoa
  • 100 grams of dark chocolate

• 30 ml milk
• 50 grams chopped nuts (your choice of nuts)

Instructions:

1. Prep the Oats: In a mixing bowl, combine 120 grams of rolled oats with 250 ml of warm milk. Let the mixture sit for 10 minutes, allowing the oats to absorb the milk and soften.
2. Mash the Bananas: In a separate bowl, mash the 2 bananas until smooth. Add the mashed bananas to the oat mixture and stir to combine.
3. Add Eggs and Baking Powder: Crack the 2 eggs into the bowl with the oat and banana mixture. Add 10 grams of baking powder and mix well until all ingredients are thoroughly combined.
4. Incorporate Cocoa: Add 3 tablespoons of cocoa powder to the mixture and stir until the cocoa is fully incorporated and the batter is smooth.
5. Bake: Preheat your oven to 180°C (350°F). Pour the batter into a greased baking dish and spread it evenly. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
6. Prepare the Chocolate Topping: While the dessert is baking, melt 100 grams of dark chocolate with 30 ml of milk in a heatproof bowl over simmering water (double boiler method). Stir until the chocolate is completely melted and smooth.
7. Top with Nuts: Once the dessert is baked, remove it from the oven and let it cool slightly. Pour the melted chocolate over the top and sprinkle with 50 grams of chopped nuts.
8. Serve: Allow the chocolate to set before slicing the dessert into squares. Serve warm or at room temperature.

Beef Puff Pastry Roll

Ingredients

• For the Puff Pastry Roll:
  • • 1 sheet of puff pastry
    • 400 g ground beef

   

  • • 100 g Gouda cheese, grated
    • 1 medium onion, finely chopped
    • 1 red bell pepper, diced

   

  • • A handful of fresh parsley, chopped
    • 1 egg
    • 2 tablespoons tomato paste

   

  • • 1 teaspoon mustard
    • 1 ½ teaspoons salt
    • ½ teaspoon black pepper

   

• For the Egg Wash:
  • • 1 egg yolk
    • A splash of milk

   

Steps on How to Make Beef Puff Pastry Roll

Step 1: Prepare the Filling

1. 1. Sauté the Vegetables: In a skillet, heat a tablespoon of olive oil over medium heat. Add the finely chopped onion and diced red bell pepper. Sauté until the vegetables are softened and the onion is translucent, about 5 minutes. Remove from heat and let cool slightly.

1. Mix the Filling: In a large mixing bowl, combine the ground beef, sautéed onions and peppers, grated Gouda cheese, chopped parsley, egg, tomato paste, mustard, salt, and pepper. Use your hands or a spatula to mix everything until well combined. Ensure that the spices are evenly distributed throughout the mixture.

Step 2: Roll Out the Puff Pastry

1. 1. Prepare the Dough: If using frozen puff pastry, allow it to thaw according to the package instructions. Once thawed, lightly flour your working surface and roll out the pastry to ensure it’s even and large enough to hold the filling.

1. Shape the Dough: Place the rolled-out puff pastry on a baking sheet lined with parchment paper. This will prevent the roll from sticking to the sheet and make for easy cleanup later.

Step 3: Assemble the Roll

1. 1. Add the Filling: Spoon the beef mixture into the center of the puff pastry, forming a log shape. Leave about an inch of space on each side to allow for folding.

1. Fold the Pastry: Carefully fold the sides of the puff pastry over the filling, ensuring the meat is fully enclosed. You can use your fingers to pinch the edges together to seal the pastry. For an extra touch, use a fork to crimp the edges.

Step 4: Prepare for Baking

1. 1. Make the Egg Wash: In a small bowl, whisk together the egg yolk and a splash of milk. This mixture will give the pastry a beautiful golden color when baked.

1. Brush the Pastry: Using a pastry brush, apply the egg wash evenly over the top of the puff pastry roll. This step is essential for achieving a glossy finish and enhancing the visual appeal of the dish.

Step 5: Bake the Roll

1. 1. Preheat the Oven: Preheat your oven to 200°C (390°F) with both the top and bottom heating elements.

1. Bake: Place the puff pastry roll in the preheated oven and bake for approximately 35 minutes or until the pastry is golden brown and puffed up. Keep an eye on it towards the end of the baking time to prevent over-browning.

Step 6: Serve

1. 1. Cool and Slice: Once baked, remove the roll from the oven and let it cool for a few minutes. This will help the filling set a little and make it easier to slice. Use a sharp knife to cut the roll into thick slices.

1. Garnish: If desired, sprinkle some extra chopped parsley on top for garnish and serve with a side of salad, dipping sauces, or your favorite condiments.

Nutrition Facts (Per Serving)

(Note: Nutritional values are approximate and will vary based on specific ingredients and portion sizes)

• • Calories: 350-400 kcal

• • Fat: 20-25 g
  • Carbohydrates: 30-35 g
  • Protein: 15-20 g

• Sodium: 600-700 mg
• Fiber: 1-2 g

Yogurt Cake: The Cake Everyone Will Ask You For!

Ingredients

• 400g Greek yogurt (14 oz)
• 4 eggs
• 3 tbsp corn starch (24g)
• 3 tbsp stevia sweetener (or normal sugar) (about 30g)
• 1 tsp baking powder (4g)
• 1 pinch of salt
• Powdered sugar (as needed)

Nutrition Information

• Serving Size: 1 slice (1/12 of the cake)
• Number of Servings: 12 slices
• Calories: 120
• Total Fat: 4g
• Saturated Fat: 2g
• Cholesterol: 60mg
• Sodium: 100mg
• Total Carbohydrates: 12g
• Dietary Fiber: 0g
• Sugars: 5g
• Protein: 6g

Preparation

Step 1: Prepare the Egg Mixture

1. Separate the egg whites from the yolks.
2. Add the stevia sweetener (or sugar) to the egg yolks and beat adequately with an electric whisk until you obtain a light, frothy mixture that has doubled in volume.

Step 2: Add Dry Ingredients and Yogurt

3. Add the baking powder and corn starch to the yolk mixture, then mix with a hand whisk to incorporate the powders.
4. Add the Greek yogurt and mix until the batter is smooth.

Step 3: Whip the Egg Whites

5. Add a pinch of salt to the egg whites and beat them until stiff with an electric whisk.
6. Incorporate the whipped egg whites into the yolk mixture in two steps, stirring delicately with a spatula starting from the bottom up. This helps to keep the batter airy.

Step 4: Prepare the Baking Mold

7. Line a round baking mold with high edges (18 centimeters in diameter) with parchment paper.
8. Pour the mixture into the prepared mold.
9. Mix the batter gently with a toothpick and tap the mold lightly on the table to remove any air bubbles.

Step 5: Bake the Cake

10. Preheat the oven to 160°C (320°F).
11. Bake the cake for 30 minutes at 160°C.
12. Lower the temperature to 140°C (284°F) and bake for an additional 10 minutes.
13. When the cake is ready, let it cool in the oven turned off to prevent it from deflating.

Step 6: Final Touches

14. Remove the cake from the mold once it is completely cool.
15. Sprinkle with powdered sugar before serving.

Tips

• Ensure all ingredients are at room temperature for best results.
• Do not overmix the batter when incorporating the egg whites to maintain the light texture.
• Add a splash of vanilla extract to enhance the flavor of the cake.
• Serve with fresh berries or a dollop of whipped cream for an extra touch of indulgence.

Conclusion

This Yogurt Cake is a must-try recipe that will impress your family and friends with its light, fluffy texture and delightful flavor. Perfect for any occasion, it’s easy to make and incredibly delicious. Enjoy this melt-in-your-mouth treat and be prepared for everyone to ask you for the recipe. Happy baking!

How To Make Japanese Cotton Cheesecake

INGREDIENTS:

60g all purposed flour

20g cornflour (cornstarch)

1/4 teaspoon salt

50g unsalted butter, room temperature

250g cream cheese, room temperature

100g/ml fresh milk

6 egg yolks
1 tablespoon (10g) lemon juice

6 egg whites

120g fine granulated sugar (I used brown sugar and blend into powder)

1/4 teaspoon cream of tartar

Utensils:

6 inches round cake pan X 2 unites   OR

8 inches round cake pan X 1 unit

 

METHOD:

1. Preparation:
   1. Gather all the ingredients.
   2. Separate the egg yolks from the whites.
   3. Preheat the oven to 130C – 150C (top and bottom heat).
   4. Line the bottom of the round cake pan with parchment paper.
   5. Wrap the base of the cake pan with 2 or 3 layers of aluminium foil if loose base cake pan is used. You can also place the cake pan into a pan slightly bigger pan to prevent the water from seeping in.
2. Preparing The Batter:
   1. Melt cream cheese, butter over a hot pot of water.  Whisk until the butter and cream cheese are melted with hand.  Add in salt, milk, egg yolks then lemon juice and whisk until all well combined.
   2. Sift all purposed, corn flour and salt.  Fold in the flour mixture and mix well.
   3. Strain the batter through a fine sieve to make sure batter does not have any remaining lumps.
   4. In another bowl of stand mixture, whisk egg whites until foamy, add in cream of tartar and whisk for few second. Gradually add in sugar and whisk until firm peaks form.
   5. Gently fold the meringue into the cream cheese mixture with hand whisk in three batches.  Change to spatula and fold gently until well incorporated.
   6. Pour the mixture into the prepared cake pans.  Use a chopstick to run through the batter to break down any air bubbles.
3. Baking:
   1. To prepare a water bath – Place the cake pans in a larger roasting pan if loose base pan is used, and pour warm water into the roasting pan until it comes up to a level of 1.5 cm – 2 cm.
   2. Bake cheesecake in a water bath for about 1 hours 30 minutes or until set and golden brown at 130C – 150 degrees (I set 130C for my oven).
4. Cooling:
   1. Leave the cake to cool down in the oven with the oven door open, about 15 minutes. This is to prevent sudden change of temperature that may cause the cake to shrink drastically.  It is normal the cake sinks slightly after cooling.
   2. After 15 – 20 minutes when the cake is cool enough to handle, remove the cake from the pan. Run a thin-bladed knife around the inside of the pan and invert the cake on non-stick baking paper or plate. Peel off baking paper from the base and place on a rack to cool.
   3. Serve when still warm to get the bouncy and fluffy texture, or chill in the fridge to get  slightly solid texture.  I personally like cold  and solid texture cake.

Japanese Cotton Cheesecake

Print

Prep time: 30 Min Cook time: 1 H & 30 M Total time: 2 Hour

Much thanks to my friend Mandy for introducing me to this recipe. She is great at baking and her results inspire me a lot. You may see her recipe shared on Rasa Malaysia. This Japanese Cotton Cheesecake is very soft, fluffy and light compared to the regular cheesecake which is a lot more dense.

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Japanese Cotton Cheesecake

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Ingredients

• 60g all purposed flour
• 20g cornflour (cornstarch)
• 1/4 teaspoon salt

• 50g unsalted butter, room temperature
• 250g cream cheese, room temperature
• 100g/ml fresh milk

• 6 egg yolks
• 1 tablespoon (10g) lemon juice

• 6 egg whites
• 120g fine granulated sugar (I used brown sugar and blend into powder)
• 1/4 teaspoon cream of tartar

UTENSILS:

• 2 units – Six inches round cake pan OR
• 1 unit – Eight inches round cake pan

InstructionsFahrenheitCelsius

PREPRATION

1. Gather all the ingredients.
2. Separate the egg yolks from the whites.
3. Preheat the oven to 130C – 150C (top and bottom heat).
4. Line the bottom of the round cake pan with parchment paper.
5. Wrap the base of the cake pan with 2 or 3 layers of aluminium foil if loose base cake pan is used. You can also place the cake pan into a pan slightly bigger pan to prevent the water from seeping in.

PREPARING THE BATTER

1. Melt cream cheese, butter over a hot pot of water. Whisk until the butter and cream cheese are melted with hand. Add in salt, milk, egg yolks then lemon juice and whisk until all well combined.
2. Sift all purposed, corn flour and salt. Fold in the flour mixture and mix well.
3. Strain the batter through a fine sieve to make sure batter does not have any remaining lumps.
4. In another bowl of stand mixture, whisk egg whites until foamy, add in cream of tartar and whisk for few second. Gradually add in sugar and whisk until firm peaks form.
5. Gently fold the meringue into the creamcheese mixture with hand whisk in three batches. Change to spatula and fold gently until well incorporated.
6. Pour the mixture into the prepared cake pans. Use a chopstick to run through the batter to break down any air bubbles.

BAKING

1. To prepare a water bath – Place the cake pans in a larger roasting pan if loose base pan is used, and pour warm water into the roasting pan until it comes up to a level of 1.5 cm – 2 cm.
2. Bake cheesecake in a water bath for about 1 hours 30 minutes or until set and golden brown at 130C – 150 degrees (I set 130C for my oven).

COOLING

1. Leave the cake to cool down in the oven with the oven door open, about 15 minutes. This is to prevent sudden change of temperature that may cause the cake to shrink drastically. It is normal the cake sinks slightly after cooling.
2. After 15 – 20 minutes when the cake is cool enough to handle, remove the cake from the pan. Run a thin-bladed knife around the inside of the pan and invert the cake on non-stick baking paper or plate. Peel off baking paper from the base and place on a rack to cool.
3. Serve when still warm to get the bouncy and fluffy texture, or chill in the fridge to get slightly solid texture. I personally like cold and solid texture cake.

Notes

1. Meringue plays a very important role in Chiffon or this Japanese Cotton Cheesecake. Over beating meringue may cause the cake to crack, while under beating will cause the cake to collapse or it may not rise much. Whisk the meringue until firm peak, the peak will hold and fold back slightly when you turn your whisk upside down. The meringue is glossy and the ribbon lines stay. This is the stage we look for if you do not want your cake to crack.
2. Do note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
3. The benefit of water bath is that it will moderate the baking temperature and prevent the cakes from cracking. The cake texture will be very moist too.