SOUFFLE CHEESE CAKE USING RICE COOKER
Japanese Souffle cheese cake! Who can refuse to love it!
Souffle cheese cake is so fluffy and airy almost like between a chiffon cake and a pancake which has a light cheesy flavor in it.
I made a souffle cheese cake with a rice cooker.
NO oven! NO heating! Never mess it up!
If you notice that I rarely post the baking recipe, just because I'm not so good at it... haha
However, as my boys getting older, they start to ask me for some sweets.
So, I thought it's time to starting off the baking.
In the video, you can see me making a couple struggle as a baking beginner. haha
I hope this will contribute your success on making souffle pancake.
The souffle cheese cake is very light!
Perfect treat for the hot & humid summer.
Enjoy cheese caking!
<SOUFFLE CHEESE CAKE USING RICE COOKER
＜Yield> 4 servings
<Prep time> 15 mins
<Cook time> 62 mins ( cooking in a rice cooker)
30g / 1.0oz of all purpose flour
100g / 3.5oz of cream cheese
20g/ 0.7oz of unsalted butter
40g /1.4oz of sugar
½ cup of milk
½ tbsp of lemon juice
1: Bring the butter and cream cheese to be room temperature.
Separate the egg white and egg yolk. Keep egg white in a fridge.
2: In a bowl, add cream cheese and butter. Mix them until it becomes creamy. Then add milk, lemon juice and egg yolk. Continue to mix them.
3: Sift the flour and mix into 2. Set it aside.
4; In another bowl, add egg white and sugar. Mix them until the meringue become firm enough to hold the structure.
5; Mix 4 into 3 by dividing into 4 times. Pour them into the rice cooker. Switch on the rice cooker and let it cook with the regular mode.
6; Transfer onto the plate and dust with the powder sugar. Let it cool for 2 hours if you have time. Serve it with your favorite jam and ready to be enjoyed!
<Miwa's tips> Watch video for more tips!
・Add milk little by little so that you won't have much lamp and well combined.
Store it in a air-tight container in the fridge for 3 days.
2020/ 08/ 22 MIWA