Hari minggu (3 Oktober) yang baru berlalu kami sambut birthday MIL. Simple jek sambutan kat rumah baru SIL (Acu) di Meru Klang. Kami buat Pot Luck jek dan aku sediakan sebiji kek special for the ocassion. Resepi Japanese Souffle Cheese Cake ni dari FB RinnChan. Anak-anak mmg suka kek nie especially si Iwan yang kalau makan tak cukup sepotong....
Cumanya kali ini aku menderhaka sket coz kehabisan castor sugar, kira belasah jek guna brown sugar. Nasib baik ok cuma rasa dia lain sket jek tapi kira orait le....licinnnnnnnnnn..
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| Gembiranya Uwan (MIL) potong kek dikelilingi cucu.. |
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| Kek tu buat manis2 jek. Juadah yang lain tu tarikan utama.....Yummy....!!!!! |
Btw...nak resepi ek.....? Ok sila ambil pen dan kertas.....
Ready....?
Here it is.... (Cut & Paste jek dari FB Rinnchan)
JAPANESE SOUFFLE CHEESE CAKE
Ingredients
200gm cream cheese (Room temperature)
50ml fresh milk
3 eggs (Seperated)
100gm castor sugar
30gm cornstarch
2 tablespoon lemon juice
1/2 teaspn cream of tartar
Instruction
1. Preheat oven at 175 deg cel. Line 18cm cake tin with grease proof paper.
2. Soften cream cheese in large bowl. Add milk and continue mixing with med speed.
3. Add 1/2 of the castor sugar, egg yolks, cornstarch, lemon juice and cream of tartar, combined together.
4. whisk egg whites in seperate large bowl until stiff peak formed. Add the remaining sugar little by little until mixture stands in stiff peak.
5. Fold half of egg whites mixture into cream cheese as gently as possible. Fold the remaining eggs gently but thoroughly.
6. Water bath bake for 45 mins on the lower shelf.
( Lama masa nak masak mungkin terpulang kepada oven masing2.. )
7. Leave in the tin until cool enough to handle.
JAPANESE SOUFFLE CHEESE CAKE
Ingredients
200gm cream cheese (Room temperature)
50ml fresh milk
3 eggs (Seperated)
100gm castor sugar
30gm cornstarch
2 tablespoon lemon juice
1/2 teaspn cream of tartar
Instruction
1. Preheat oven at 175 deg cel. Line 18cm cake tin with grease proof paper.
2. Soften cream cheese in large bowl. Add milk and continue mixing with med speed.
3. Add 1/2 of the castor sugar, egg yolks, cornstarch, lemon juice and cream of tartar, combined together.
4. whisk egg whites in seperate large bowl until stiff peak formed. Add the remaining sugar little by little until mixture stands in stiff peak.
5. Fold half of egg whites mixture into cream cheese as gently as possible. Fold the remaining eggs gently but thoroughly.
6. Water bath bake for 45 mins on the lower shelf.
( Lama masa nak masak mungkin terpulang kepada oven masing2.. )
7. Leave in the tin until cool enough to handle.
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