Thursday, November 8, 2012

Cocoa Japanese Cotton Cheesecake

160g Cream Cheese
35g Butter
120g Milk 

40g Plain Flour
25g Corn Flour
10g Cocoa Powder

4 Egg Yolks

4 Egg whites
100g sugar

  1. Place (A) into a mixing bowl and stir over double boiler(bowl over simmering pot of water) until well mixed.
  2. Remove from heat.
  3. Add (B) and mix well.
  4. Add (C) and mix well.
  5. Whisk egg (D) till almost stiff peak then add into the above and mix well.
  6. Pour batter into lined baking tin. (i used loaf tin, came out the cake quite short)
  7. Steam bake at 170°C for 40 mins. I placed a tray of water at the bottom layer and the tin on the layer above the tray of water. (Oven temp varies, so please monitor own oven) Should bake for another 10 minutes for this round.
  8. Remove from tin immediately when done. Do it gently to avoid breaking the cake. Cake is very fragile when it's hot.

Adapted from Keiko :

No comments: