I love cheese. No matter what form it takes, cream, bar, spread, anything. First time I heard about 'cheese cake', I didn't need a long time to drag myself into a cheese cake shop. And the first type that I've tried was 'Japanese Cheese Cake'. No need to explain how it tasted, I just can tell you that I keep on buying this -ever since and then- everytime I see a cheese cake shop. Addiction? Well, maybe.
First, curious about the taste. And then, -can easily guess- I'm obsessed to made it by myself (I took a special cooking class to make this kind of cake). I've tried many types, but this time I'll tell you about the classic one. The easiest with the good lightest taste.
I use the recipe from Mr. Sahak's:
Bahan :
6 btr telur
100 gr gula pasir
20 gr emulsifier
130 gr terigu
20 gr maizena
30 gr susu bubuk
100 gr keju parut
100 gr margarin (dicairkan)
Cara membuat :
- Buat adonan dengan mengocok telur, gula pasir, dan emulsifier hingga mengembang (kental dan berjejak)
- Masukkan terigu, maizena, dan susu bubuk sambil diayak, lalu aduk rata
- Tambahkan margarin cair dan keju parut, aduk rata
- Tuang adonan ke dalam loyang tulban berdiameter 20 cm (atau loyang brownies juga boleh) dan beri taburan keju parut.
- Panggang selama kurang lebih 25 menit dengan suhu 170 derajat celcius
- Angkat dan dinginkan
Tips :
- Jangan parut keju taburan terlalu tipis agar tidak mudah gosong saat dipanggang
- Gunakan api atas dan bawah saat memanggang
I like this cake very much, it's light with salty flavour (of cheese and margarine), sweet lil bit, hmmmmmmm....yummy ;-)
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