Wednesday, December 31, 2014

Japanese Cheesecake Cotton (Banh Bong Lan Pho Mai Kieu Nhat)

Japanese Cheesecake Cotton (Banh Bong Lan Pho Mai Kieu Nhat)
280g Cream Cheese
6 Eggs
55g unsalted Butter
80mL Whole Milk
1 Tbsp. Orange Juice
120g Sugar
65g Cake Flour
20g Corn Starch
Pinch of Fine Sea Salt
1/4 tsp. Cream of Tartar
2 tsp. Vanilla Sugar

Using a double boiler add 55g unsalted Butter. Wait for the butter to melt, add in 80mL Whole Milk.
Add 280g Cream Cheese. Stir until it's nice and smooth. Set it aside.
Separate 6 Large Eggs.
Add in 1/4 tsp. Cream of Tartar into the Egg Whites. Add Pinch of Fine Sea Salt. Beat the eggs.  Add 2 tsp. Vanilla Sugar. Add 120g Sugar slowly.
Beat until it stiffens like this.
Mix 65g Cake Flour and 20g Corn Starch and set aside.
Add 1 Tbsp. Orange Juice into 6 Egg Yolks.  Beat the Eggs, slowly sift in the flour mixture and continue to mix. 
Strain the Cream Cheese mixture and mix it in with the eggs and flour. Once it's evenly mixed. Fold in the Egg Whites.
Line your 8 inch cake pan with parchment paper. Pour in the batter. Give it a tap to get rid of bubbles.
Bake in a water bath. Pour water in a large pan and place the cake pan inside it.  Bake at 350 degrees F for about 1 hour or until a toothpick comes out clean.

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