Thank you for this. I tried it and it's perfect... my kids loved it! To those who want to try it, you may keep this notes if you find it difficult to consolidate all the English translation. Ingredients - 110g Cream cheese - 30g Unsalted butter - 70g Milk - 3 Egg yolks - 2g Vanilla extract - 20g Cake flour - 10g Corn starch - 3 Egg whites - 3g Lemon juice - 50g Sugar 1. Prepare the pan, put baking sheets at the bottom and on the sides 2. Crack 3 eggs separating yolk and whites in a different container 3. Boil water in a deep pan, once boiled remove from the fire 4. Please a glass bowl on the pan with boiled water (refer to the video to see the size) 5. Wet Ingredient: Then Melt 110g Cream cheese , 30g Unsalted butter add 70g Milk, mix gently until combined 6. Add the 3 egg yolks and 2g Vanilla Extract, mix well until combined 7. Remove the glass bowl from the pan, 8. Sift and add 20g of cake flour and 10g Corn starch 9. Mix well again on the wet ingredients mixture, one the wet ingredients are all combined, set aside 10. On a different bowl, using hand mixer, mix the egg whites, add 3g lemon juice 11. Continue mixing using hand mixer and add 50g of sugar gradually or in 2 portions 12. Just continue mixing until the egg whites have stiff peaks 13. Mix with the wet ingredients slowly into 3 parts until well combined 14. Pour in the pan on step 1, tap the container to release the bubbles 15. Put the baking pan in a larger pan for water, then pour the hot water used on Step 3 16. Baked in a preheated 130C oven for 60 mins 17. then 150C for 2-3 mins 18. Let if cool for 15 minutes and transfer to a plate
Jasmine Peterson yes, this is for a single small 6 inch or 15 cm round pan, I doubled the recipe using 1 pack of cream cheese and the rest of the ingredients.
Corazon Ortiz thank you for the translation, it helped me a lot today. I have a question though, did yours come out done using the same temperatures and time..?? Because mine took around 30 mins longer than what the recipe says.
Thank you so much for not ruining your videos with music and leaving them with natural sounds. Its so calm and enjoyable and even intimate to watch as you cook. I know its much harder to record a video without music, and We appreciate you for that! 🐝🇷🇺
Saddly all of her videos are not music free. I cant quite binge watch her videos at night, because the music in the beginning is louder than the rest, so when I try falling asleep I'm getting woken in surprise by random annoying music
*자세한 레시피 설명은 유튜브 자막 기능을 켜서 확인해주세요~ 보들보들하고 입에 넣으면 사르르 녹는 코튼 치즈케이크를 만들었어요~ 가루가 적게 들어가고 부드러운 머랭을 넣어 구워 정말 촉촉하고 찰랑한 느낌의 치즈케이크에요~^^ 따뜻하게 먹을때 보다 냉장실에서 차갑게 먹어야 치즈의 맛은 더 풍부하게 느낄 수 있는 것 같아요~ 갈라지지 않고 예쁘게 굽기 위해서는 반죽에 들어가는 머랭의 상태가 제일 중요하답니다~ 부드럽게 뿔이 휘는 정도로 휘핑하고 노른자 반죽에 섞기 전 머랭을 주걱으로 가볍게 섞은 뒤 사용해야 뭉치지 않고 잘 섞여 오래 섞지 않을 수 있더라구요~ 낮은 온도에서 구우면 윗면의 구움색이 나지 않아서 마지막에 온도를 올려 2~3분 정도 더 구웠어요~ 굽고 나서 바로 틀에서 꺼내면 찰랑찰랑한 느낌이 정말 구름같이 포근하고 폭신한 느낌이 난답니다~ 시청해주셔서 감사합니다~♥ Thank you for watching~ ▶영상을 좋게 봐주시고 좋은 마음으로 제안을 주시는 건 감사하지만 자유로운 영상 제작을 위해 광고와 협찬 등은 받지 않고 있습니다~^^ ▶Community Subtitles If you can translate into another language, I would appreciate it if you could use the link below to add subtitles to this video~^^ 다른 언어로 번역이 가능하신 구독자님들께 도움을 요청드립니다~ 아래 링크를 통해 자막을 추가해주시면 감사하겠습니다~^^ ruclips.net/user/timedtext_video?ref=share&v=x3hQH2SijSE ▷인스타그램 : instagram.com/cooking_tree/ ▷블로그 : blog.naver.com/winterhaha
이거 만들어먹었는데 너무너무너무너무 맛있어요... 갓만들었을땐 진짜 폭신 부들 입에서 살살 녹는 따뜻한 치즈 수플레같고... 냉장고에서 숙성하고 먹엇을땐 살짝 더 밀도가 높아지는데 그래도 부들부들 촉촉... ㅠㅠ 한번먹고 너무맛있어서 선물하려고 지금 2개 굽고있어용...♡ 진짜 최애 레시피♡♡♡
I have done this cake and I recommend use 4 large eggs and at least more 5 to10 grams of flour. The cake was amazing and the time I took for it to fully cook was over 2-3 minutes. Just check your oven and if the crust is golden brown. Good luck!
Just made this today and it was absolutely delicious. The texture is so fluffy it’s like eating cotton candy. The sweetness is just right for me which is not too sweet. Thanks for recipe 😘
저도 어제 처음만들었는데 너무 맛있었어요, (일본에 있었을때 이빵을 먹어 보고 넘 맛있어서 먹고 싶었는데 드디어 직접 만들어 먹었는데 맛이 같았어요) 오늘 또 만들거예요I made it for the first time yesterday and it was so delicious. (I ate this cake when I was in Japan and it was so delicious that I wanted eat when i came back to US. I finally made it myself and it tasted the same.) I will make it again today.
드디어 비스무리하게 성공했어요 다른 레시피는 푹푹 꺼졌는데 알려주신대로 하니 성공한 듯 해요. 감사합니다! 나머지 문제는 저희 오븐 온도가 문제네요. 미국은 달걀 사이즈가 다양한데 달걀의 무게를 정확히 명시 해주셨더라면 더 좋았을텐데요. 집에 계란이 특대사이즈라 그런지, 만들고 난 후 따뜻할 때 먹었는데 계란향이 너무 많이 나요.. 나중에 차갑게 먹어봐야 정확히 알겠지만요..
Oh goodness I think this might be the recipe I've been looking for, for a cheese bread I get form a Asian market. Its moist but fluffy. Its like a bready cheesecake. I definitely need to try it.
Have been looking for a mould like this everywhere! Trying to make a recipe for ogura cotton cake and this really reminded me of the same technique, was so interesting and satisfying to watch
오븐 산 기념으로 치즈케이크 만들었는데 너무 맛있어요 ㅎㅎ 근데.. 오븐 사양이 달라서 그런지 제꺼는 꽤 오래 구웠어요.. 근데 쿠킹트리님꺼는 봉근하게 잘 올라왔는데 제꺼는 왜 꺼지죠? 안 봉근해요 ㅠㅠㅠ 쿠킹트리님처럼은 안됐지만 맛있어서 구독 누르고 좋아요 누르고 갑니다~
매번 보기만하다가 이제는 따라하기 시작한 홈베이킹러 입니다! 질문이 있는데 어떤건 계란을 중탕해서 머랭 올리시고 어떤건 노른자 흰자 분리한 후 섞으시는데 그 차이다 뭔지 어떤거에는 중탕을 쓰시고 어떤거에는 분리 방법을 쓰시는지 궁금합니다!! 제 핸드믹서는 출력이 낮아 중탕법이 머랭이 잘 올라와서 모든거에 중탕을 쓰거든요 ㅜㅠㅠ
달걀을 한꺼번에 섞어서 중탕 후 휘핑하는걸 공립법 따로 분리한 뒤 각자 휘핑한뒤 섞는걸 별립법이라고 해요. 품목별로 의도하는 식감에 따라 두가지 방법을 선택해서 사용해요. 대표적으로 제누와즈에는 공립법 롤케이크에는 별립법을 많이 사용해요. 궁금한점 있으시면 각자 검색해보시면 더 많은 정보 얻으실수있어요
I am an amateur baker. Try this recipe and My husband loves it so much. I’ve been bake this few times in a row 😁 thanks @cooking tree for the awesome recipe 👍🙂
Thanks for sharing this recipe ~ I've tried other cotton cheesecake recipes in the past but they never turned out as good looking as promised; this one though, I've made it twice already and it really looks (and tastes) great!
HikariGnap hi, the top stayed dry and not wrinkly when it’s not warm anymore? Jst curious bec when i made mine, whenit cooled down the top became a bit wrinkly & like moist?
@@dhey0312 Hi, the cake did shrink after cooling down but it didn't wrinkle or get moist. I took it out of the oven to let cool right after cooking, as the recipe says, and it worked perfectly.
Hi, i made the other recipe last night. I think it lacked the taste of cheese (I'm a cheese lover). And I'm going to try this recipe next since i just checked out it has more cream cheese. Just wondering, does this recipe yield a 15cm rpund pan?
Hello.. i super love your video and i had try few recipe from your channel.. may i ask for this recipe, can change the cake flour to self-raising flour?
Woww, amazing. I mean its fluffy texture is super satisfying. I beleive that this cake, both ingredients and method, looks like Japanese Cheesecake right? Or they are the same kind(?) I’m not pretty sure, sr
The first time I baked this, it was in a normal circular cake mould and it was too big for the amount that this recipe makes, so I was wondering if I can bake this in a loaf tin? Would the cooking time be the same? edit: I tried it in a loaf tin and it did not go well, I think it had something to do with the mixture separating a little.
Hi, thanks for sharing the recipe! I tried to make it and it become great. But the shape didn't perfect as yours. My top of cake didnt browning at all. I set my oven with bottom heat 130C for 60min, then increased to 150C change to top heat for 4min. Because when it done at first 60min, the top didnt browning at all. I used usual parchment paper for bottom and side pan, when i took out the paper, the side of cake had bit wrinkles, didnt super smooth as yours 😂. Could you please correct me and give me any suggestion for perfecting the shape of the cake like yours? Anyway, i ❤️ all your videos, really a great artwork!
I've made this twice now. First time, it came out great. Second time I doubled the recipe for a friend's birthday and it was a little too egg-y. I'd do five eggs instead next time I try to double it.
That is the most amazing perfect cake I've ever seen. It almost looks fake like a sponge. I wish i could make it to taste it, but I'm the kind of person who burns microwave popcorn.
Dear Cooking Tree May I have your advice how many gram of egg (including shell) that you use in the recipe due to egg in my market quite small so I afraid that if using 3 eggs not enough with your recipe. Thanks Regards Tam Dang
I made it a few days ago, although the result is pretty similar to the video, the taste was unexpected. I expected it to have a cheese flavour, a subtle one, but it mostly taste like egg. It's like a flan, it tastes good but not what I expected to be. If anyone does I recommend to let it in the fridge during night-time, the colder the best, same as a flan.
![Japanese Souffle Cheesecake [Super Fluffy & Jiggly]](http://i.ytimg.com/vi/0qq2MACXNWk/mqdefault.jpg)
Thank you for this. I tried it and it's perfect... my kids loved it!
To those who want to try it, you may keep this notes if you find it difficult to consolidate all the English translation.
Ingredients
- 110g Cream cheese
- 30g Unsalted butter
- 70g Milk
- 3 Egg yolks
- 2g Vanilla extract
- 20g Cake flour
- 10g Corn starch
- 3 Egg whites
- 3g Lemon juice
- 50g Sugar
1. Prepare the pan, put baking sheets at the bottom and on the sides
2. Crack 3 eggs separating yolk and whites in a different container
3. Boil water in a deep pan, once boiled remove from the fire
4. Please a glass bowl on the pan with boiled water (refer to the video to see the size)
5. Wet Ingredient: Then Melt 110g Cream cheese , 30g Unsalted butter add 70g Milk, mix gently until combined
6. Add the 3 egg yolks and 2g Vanilla Extract, mix well until combined
7. Remove the glass bowl from the pan,
8. Sift and add 20g of cake flour and 10g Corn starch
9. Mix well again on the wet ingredients mixture, one the wet ingredients are all combined, set aside
10. On a different bowl, using hand mixer, mix the egg whites, add 3g lemon juice
11. Continue mixing using hand mixer and add 50g of sugar gradually or in 2 portions
12. Just continue mixing until the egg whites have stiff peaks
13. Mix with the wet ingredients slowly into 3 parts until well combined
14. Pour in the pan on step 1, tap the container to release the bubbles
15. Put the baking pan in a larger pan for water, then pour the hot water used on Step 3
16. Baked in a preheated 130C oven for 60 mins
17. then 150C for 2-3 mins
18. Let if cool for 15 minutes and transfer to a plate
Hi, thanks for the summary.
Does this recipe equals to 15cm round pan?
Thanks before 😊
Jasmine Peterson yes, this is for a single small 6 inch or 15 cm round pan, I doubled the recipe using 1 pack of cream cheese and the rest of the ingredients.
Jasmine Peterson yes, it does. 15 cm = 6 inches
Zahra'a Al-Isma'il Thanks... I overlooked thought 15 inches..
Corazon Ortiz thank you for the translation, it helped me a lot today. I have a question though, did yours come out done using the same temperatures and time..?? Because mine took around 30 mins longer than what the recipe says.
Thank you so much for not ruining your videos with music and leaving them with natural sounds. Its so calm and enjoyable and even intimate to watch as you cook. I know its much harder to record a video without music, and We appreciate you for that! 🐝🇷🇺
Yeah, its much better without music
yea i love ASMR videos
@@abzdrive uduuduryT7tRh5
Saddly all of her videos are not music free. I cant quite binge watch her videos at night, because the music in the beginning is louder than the rest, so when I try falling asleep I'm getting woken in surprise by random annoying music
Bakoobie nobody knows. I should have said « their » instead of « her », my bad
*자세한 레시피 설명은 유튜브 자막 기능을 켜서 확인해주세요~
보들보들하고 입에 넣으면 사르르 녹는 코튼 치즈케이크를 만들었어요~
가루가 적게 들어가고 부드러운 머랭을 넣어 구워 정말 촉촉하고 찰랑한 느낌의 치즈케이크에요~^^
따뜻하게 먹을때 보다 냉장실에서 차갑게 먹어야 치즈의 맛은 더 풍부하게 느낄 수 있는 것 같아요~
갈라지지 않고 예쁘게 굽기 위해서는 반죽에 들어가는 머랭의 상태가 제일 중요하답니다~
부드럽게 뿔이 휘는 정도로 휘핑하고 노른자 반죽에 섞기 전 머랭을 주걱으로 가볍게 섞은 뒤 사용해야 뭉치지 않고 잘 섞여 오래 섞지 않을 수 있더라구요~
낮은 온도에서 구우면 윗면의 구움색이 나지 않아서 마지막에 온도를 올려 2~3분 정도 더 구웠어요~
굽고 나서 바로 틀에서 꺼내면 찰랑찰랑한 느낌이 정말 구름같이 포근하고 폭신한 느낌이 난답니다~
시청해주셔서 감사합니다~♥
Thank you for watching~
▶영상을 좋게 봐주시고 좋은 마음으로 제안을 주시는 건 감사하지만
자유로운 영상 제작을 위해 광고와 협찬 등은 받지 않고 있습니다~^^
▶Community Subtitles
If you can translate into another language,
I would appreciate it if you could use the link below to add subtitles to this video~^^
다른 언어로 번역이 가능하신 구독자님들께 도움을 요청드립니다~
아래 링크를 통해 자막을 추가해주시면 감사하겠습니다~^^
ruclips.net/user/timedtext_video?ref=share&v=x3hQH2SijSE
▷인스타그램 : instagram.com/cooking_tree/
▷블로그 : blog.naver.com/winterhaha
Next time, I want a way to make a healthy bun or biscuit that does not contain sugar or oil and without white flour ☹🙏
바닐라익스트랙은 생략 가능 하나요?
I want to know about camera or light filter please tell me 😭😊
너무 이쁘고 부드러운 치즈케이크네요, 만들고 싶어서 찬장을 열어보니 감자전분만 있는데 혹시 옥수수 전분이 꼭 필요할까요?
what is the brand of your electric mixer please?
*I need to eat this someday*
ruclips.net/video/l7tndD9Jzyg/видео.html
🇹🇷👆👆
I tried to make this the other day, and it’s remarkably delicious
Wu Annie really?, I have to try 🧐
My mouth was watering during the whole last bit, I was dying because I wanted to try it so bad
Hailey B. Trueeee
제가 보려고 다는 타임라인💕
7:26 찰랑찰랑
8:29 포크로 자르는 소리
The video is pretty and the sound is beautiful
Cheesecake looks so soft and really delicious 😊 I want to eat.
Its her new pillow
이거 만들어먹었는데 너무너무너무너무 맛있어요... 갓만들었을땐 진짜 폭신 부들 입에서 살살 녹는 따뜻한 치즈 수플레같고... 냉장고에서 숙성하고 먹엇을땐 살짝 더 밀도가 높아지는데 그래도 부들부들 촉촉... ㅠㅠ 한번먹고 너무맛있어서 선물하려고 지금 2개 굽고있어용...♡ 진짜 최애 레시피♡♡♡
The sound the whisk makes after she adds the meringue to the batter is one of my favorite sounds ever.
I have done this cake and I recommend use 4 large eggs and at least more 5 to10 grams of flour. The cake was amazing and the time I took for it to fully cook was over 2-3 minutes. Just check your oven and if the crust is golden brown. Good luck!
Just made this today and it was absolutely delicious. The texture is so fluffy it’s like eating cotton candy. The sweetness is just right for me which is not too sweet. Thanks for recipe 😘
쿠킹트리님도 Q&A 한번 꼬옥~~!!!하셨음 좋겠어요
이렇게 예쁘고 먹음직스런 요리를 어떤분이 하시는지도 너무너무 궁금합니다~~^^ 항상 재밌게 잘보고있습니다.요즘 건강 든든챙기세요!
저도 어제 처음만들었는데 너무 맛있었어요, (일본에 있었을때 이빵을 먹어 보고 넘 맛있어서 먹고 싶었는데 드디어 직접 만들어 먹었는데 맛이 같았어요) 오늘 또 만들거예요I made it for the first time yesterday and it was so delicious. (I ate this cake when I was in Japan and it was so delicious that I wanted eat when i came back to US. I finally made it myself and it tasted the same.) I will make it again today.
Wow a souffle cake recipe where you don't need 20 eggs!
I would say, "Perfection" and "Beautifull". Art in baking
헐... 엄청 큰 카스테라 같아요💕폭신폭신하고 말랑말랑 해보여요💕 다른 과일같은걸로도 데코하면 더 맛날 꺼 같아요😊
드디어 비스무리하게 성공했어요 다른 레시피는 푹푹 꺼졌는데 알려주신대로 하니 성공한 듯 해요. 감사합니다! 나머지 문제는 저희 오븐 온도가 문제네요. 미국은 달걀 사이즈가 다양한데 달걀의 무게를 정확히 명시 해주셨더라면 더 좋았을텐데요. 집에 계란이 특대사이즈라 그런지, 만들고 난 후 따뜻할 때 먹었는데 계란향이 너무 많이 나요.. 나중에 차갑게 먹어봐야 정확히 알겠지만요..
Just tried this recipe yesterday and it's sooooo good!
Super moist and fluffy!
The most fluffy cake ever...
Even my butt cheek is not fluffy as this cake ..
are you okay? 😂
Yeah I need to confirm that for you, can you slide them in my dms thank
😂 😂 😂 😂 👍
@@honestcrab wtf
That's uh...aight then. lol
Oh goodness I think this might be the recipe I've been looking for, for a cheese bread I get form a Asian market. Its moist but fluffy. Its like a bready cheesecake. I definitely need to try it.
Video: *4 minutes ago*
Comments: *5-10 minutes ago*
Me: Hold on.
RUclips is high as always
XxShy SasukexX Illuminati confirmed
lmao I'm like wait a damn minute
you probably watched the video and then loaded the comments
C
우와, 이 코튼 치즈케이크(수플레 치즈케이크)가 정말 맛있겠어요! 😍😍💕💕💝💝💖💖🎀🎀
빠리바게트에서 팔던 손바닥만한 그 치즈케익인가?? 맛있겠다
I love the sound when the fork cuts the cake~~
너무 부드럽게 잘 됐어요 다만 저는 드롱기 오븐 4055인가 사용하는데 15도 정도 온도를 올려야 케이크가 익네요 어느정도 잘 익으면 20도 더 올려서 구움색 날 때까지 구우면 완벽해요
반죽부터 부드러운게 느껴지는데 완성하니까 완전 포동포동하고 부드러워 보이네요 조금 단단한 푸딩 아니냐며.. 진짜 매직블럭같기도 하네요 ㅋㅋ
Have been looking for a mould like this everywhere! Trying to make a recipe for ogura cotton cake and this really reminded me of the same technique, was so interesting and satisfying to watch
너무너무 맛있어보여요♡
쿠킹트리님 바게트도 만들어주세요!
꼭 집에서 만들어보고싶어요😊
오븐 산 기념으로 치즈케이크 만들었는데 너무 맛있어요 ㅎㅎ 근데.. 오븐 사양이 달라서 그런지 제꺼는 꽤 오래 구웠어요.. 근데 쿠킹트리님꺼는 봉근하게 잘 올라왔는데 제꺼는 왜 꺼지죠? 안 봉근해요 ㅠㅠㅠ 쿠킹트리님처럼은 안됐지만 맛있어서 구독 누르고 좋아요 누르고 갑니다~
와 이거 보면서 따라구워봤는데, 진짜 너무 맛있어요!
제 인생 치케ㅜㅜ
what is the different between this recipe and your previous japanese cheseecake's recipe?
This one has more cream cheese, thus more cheese taste. You could definitely taste the egg whites on previous recipe.
맛있어보이는거 둘째치고 ㅋ 보고있음 마음이 차분해진다..ㅎㅎ
매번 보고 만들어보는데 재밌어요(도전~)
그리고 06:22 2~분으로 되있어요오오~
I tried the recipe, and I loved the taste. But the cake deflated very quick. What can I do so it holds its shape?
Don't open the oven immediately let it rest about 10-20mins then you can take it out.
I have never been more jealous of folks who eat eggs than while watching videos of cakes with eggs in the recipe.
La perfección en un postre.Amo este canal.
Verdad que si
적당히 달고 진짜 플러피한 식감이에요 한번에 성공했어요 찰랑찰랑하게! 좋은 레시피 감사하요
매번 보기만하다가 이제는 따라하기 시작한 홈베이킹러 입니다! 질문이 있는데 어떤건 계란을 중탕해서 머랭 올리시고 어떤건 노른자 흰자 분리한 후 섞으시는데 그 차이다 뭔지 어떤거에는 중탕을 쓰시고 어떤거에는 분리 방법을 쓰시는지 궁금합니다!! 제 핸드믹서는 출력이 낮아 중탕법이 머랭이 잘 올라와서 모든거에 중탕을 쓰거든요 ㅜㅠㅠ
달걀을 한꺼번에 섞어서 중탕 후 휘핑하는걸 공립법 따로 분리한 뒤 각자 휘핑한뒤 섞는걸 별립법이라고 해요. 품목별로 의도하는 식감에 따라 두가지 방법을 선택해서 사용해요. 대표적으로 제누와즈에는 공립법 롤케이크에는 별립법을 많이 사용해요. 궁금한점 있으시면 각자 검색해보시면 더 많은 정보 얻으실수있어요
전재은 감사합니다 😊
럭셀핸드믹서기로 한다면 16단으로 해야할까요..
12단으로 해야할까요... 머랭칠때 믹싱볼을 건드리지않고 쳐야하는거져?
머랭이 어려워여~
I am an amateur baker. Try this recipe and My husband loves it so much. I’ve been bake this few times in a row 😁 thanks @cooking tree for the awesome recipe 👍🙂
Thanks for sharing this recipe ~ I've tried other cotton cheesecake recipes in the past but they never turned out as good looking as promised; this one though, I've made it twice already and it really looks (and tastes) great!
HikariGnap hi, the top stayed dry and not wrinkly when it’s not warm anymore? Jst curious bec when i made mine, whenit cooled down the top became a bit wrinkly & like moist?
@@dhey0312 Hi, the cake did shrink after cooling down but it didn't wrinkle or get moist. I took it out of the oven to let cool right after cooking, as the recipe says, and it worked perfectly.
HikariGnap thanks so much for your time:).
Hi, i made the other recipe last night. I think it lacked the taste of cheese (I'm a cheese lover). And I'm going to try this recipe next since i just checked out it has more cream cheese.
Just wondering, does this recipe yield a 15cm rpund pan?
@@jasminepeterson5766 yes this recipe is perfect for a 15cm round pan, I used an aluminium one and it cooked perfectly
Your videos always help me to sleep 😂😂😂 everytime I watch one, my eyes close...
You're very talented! 💕
LOL😂😂😂😂😂😂
Same! I try to stay awake and watch but it's so relaxing 😭
How? This makes me want to eat ;-;
제가 밀가루를 못먹는데, 혹시 옥수수가루만 사용하면 어떻게 될까요? 너무 맛잇어 보이네요ㅠㅠ
I love all of your videos, update everyday please😍
만드는 과정을 보고만 있어도 행복하네요 ^^
항상 쿠킹트리님 영상 보면서 자극이 되요.저도 베이킹을 하지만 정말 대단하신것 같아요. 예쁜영상 늘 감사드려요~ 또 한수 배우고 갑니다~~좋아요!!!
좋게 봐주시니 제가 더 감사드립니다~^^
와ㅠ 진짜 너무 맛있었어요. 이거 만드려고 베이킹 도구들 사서 처음 만들었는데 완전 성공했어여!!ㅣ
오븐이 낮아서 위에가 죠금 탄거 말구요 ㅎㅎ
좋은 레시피 감사합니다!!!
Looks so delicious yet it almost reminds me of a pillow. I feel like sleeping and eating it at the same time.
치즈케이크의 그 포실포실한 질감이 소리로ㄷㄷㄷ👍❤️
전 똥손이니 사먹겠..ㅜㅜ 넘나 맛있겠다ㅠ
저도 똥손이구 계량도 안하지만 치즈케익은 의외로 다른거에 비해 만들기가 쉬운거 같더라구요
Just made this and it is so delicious !!! My one wasn't very jiggly but it tasted amazing!
Hello.. i super love your video and i had try few recipe from your channel.. may i ask for this recipe, can change the cake flour to self-raising flour?
Woww, amazing. I mean its fluffy texture is super satisfying. I beleive that this cake, both ingredients and method, looks like Japanese Cheesecake right? Or they are the same kind(?) I’m not pretty sure, sr
it's a similar kind of cheesecake~
Many thanks for sharing your recipe! Did you let the cake sit in the oven until it totally cooled down before taking it out?
베이킹에 사용하는 달걀분리기는 어디제품인지요? 궁금합니다
구매팁을 알려주실수 있나요?
항상 베이킹 영상 감사합니다
請老師指教一下，如果一次製作兩個，烤溫和烘焙時間 需要調整嗎？謝謝老師的分享🙏。
베이킹 나눔해주셔서 잘 배워갑니다 감사합니다..!!
Thank you so very much for your recipe. I’m going to try and make it with stevia. It looks so delicious.
The first time I baked this, it was in a normal circular cake mould and it was too big for the amount that this recipe makes, so I was wondering if I can bake this in a loaf tin? Would the cooking time be the same?
edit: I tried it in a loaf tin and it did not go well, I think it had something to do with the mixture separating a little.
I've tried some recipes but the results were not as expected. From Cooking tree, I will try with my best hope :D and update you guys.
vu thi Phuong have you tried it?
What a beautiful Japanese cheesecake. At 6:53, is the cake moved out of the oven and stripped the baking paper immediately?
yes~
Thank you for the best recipe I baked and love it so much❤️ By the way, How much of matcha powder if I want to make the matcha version one?
만들어보니 정말 맛있네요~♡♡♡ 고퀄영상 감사합니다^^~
This is really yummy! I made it in a bread loaf and it still works. But I didn't have the smooth top, slightly wrinkled after it cooled.
ㅠㅠㅠ넘 맛있어보여요.....임산부여서 그런지 먹충동을 이길수가 없...ㅠㅠㅠㅠㅠ어디서 사먹어야하나...ㅠㅠㅠ
Your recipe is so good, yummy! Short question, if i want to bake 2 pounds, can i just double the ingredients?
잘 만들어서 너무 맛있게 먹었습니다.
케잌 모양이 식히면서 가라앉는 이유는 무엇일까요? ㅠㅠ
완전 예술이네요!!! 항상 완벽한 영상과 좋은 레시피 올려주셔서 감사합니다. 만들어볼려고 그러는데, 혹시 크림치즈 대신 마스카포네 치즈로 하면 너무 묽게 나올까요??
와 진짜 금손이시다!
Gente do céu!!!
Da vontade de deitar e dormir em cima desse bolo !!😴
Parece delicioso !! 😋😋
Hi, thanks for sharing the recipe! I tried to make it and it become great. But the shape didn't perfect as yours. My top of cake didnt browning at all. I set my oven with bottom heat 130C for 60min, then increased to 150C change to top heat for 4min. Because when it done at first 60min, the top didnt browning at all. I used usual parchment paper for bottom and side pan, when i took out the paper, the side of cake had bit wrinkles, didnt super smooth as yours 😂. Could you please correct me and give me any suggestion for perfecting the shape of the cake like yours? Anyway, i ❤️ all your videos, really a great artwork!
Can't describe how much I love this videos
오 완전 폭신폭신 몽실몽실 가벼워 보인다.. ㅠㅜㅜㅜㅠ 근데 소리 들으면서 보니까 약간 잠 오는 느낌..??
I've made this twice now. First time, it came out great. Second time I doubled the recipe for a friend's birthday and it was a little too egg-y. I'd do five eggs instead next time I try to double it.
Reminds me of castella. Nice job.
When she tears the cake..
Me: please have mercy!
That is the most amazing perfect cake I've ever seen. It almost looks fake like a sponge. I wish i could make it to taste it, but I'm the kind of person who burns microwave popcorn.
Trying is always worth it even if you fail :) go to your kitchen and bake yourself a delicious cake
if your microwave is 1000w 2:30 minutes is perfect
으아 아기 볼따구 같아요!!!! 너무 곱고 이쁘네요😘
ok but that egg yolk and white separater omgggg :0
수플레 치즈케이크 처음 만들어보는데 넘 맛있어요!!진짜 인생 수플레치케 레시피💕💕
좋은레시피 넘 감사해요☺️
와! 오늘도 예쁘고 좋은 영상 감사합니다 잘 볼게요ㅜㅠㅜㅠ
7:22 Fluffy and jiggly. Well done, texture looks great!
Well done, not over mixed, very smooth, nice.
너무 맛있네요!! 이레시피 완전 추천입니다.
Those little sheep watching!!! So adorable. Beautiful video.🤗
I made it!!!! Thank you for the recipe! It tastes amazing, but looks no way near as perfect as yours!
I love this channel! These recipes and videos absolutely mesmerize me!
looks really delicious😍 also very relaxing & satisfying to watch!
안녕하세요 영상 잘 봤습니다!! 혹시 파리크라상 카스티야 같은 느낌인가요??
Hello from France :) !!! Can i do the same cake with cottage cheese ?
2년전에하셧던 폭신촉촉사르르코튼치즈케이크 그 레시피만 따라해봣는데 이건 뭐가 다른가욤? 'ㅅ' 훨씬맛잇나요?
비슷하지만 조금 레시피를 수정해 만들어 봤어요~
낮은 온도에서 오래 구우니 갈라짐도 없이 잘 구워져 더 촉촉하고 보들보들한 것 같아요~
Ooohhh so beautiful! Never get tired of watching this😋 looks so yummy
너무 맛있어보여요 요즘 입맛없는 엄마 간식으로 해줘야겠어요 그런데 몰드 어디서 구매하셨나요??
비앤씨마켓이라는 인터넷 쇼핑몰에서 구입했어요~
Dear Cooking Tree
May I have your advice how many gram of egg (including shell) that you use in the recipe due to egg in my market quite small so I afraid that if using 3 eggs not enough with your recipe.
Thanks
Regards
Tam Dang
Thank you for sharing. Love your channel., always so inspiring. You make a seemingly difficult task easy to do. 👍👍👍
정말 몽글몽글 예쁜 카스테라네요ㅜㅜㅜ
i love your videos! where did you get your mats and tea towels? they're so beautiful :)
I made it a few days ago, although the result is pretty similar to the video, the taste was unexpected. I expected it to have a cheese flavour, a subtle one, but it mostly taste like egg. It's like a flan, it tastes good but not what I expected to be. If anyone does I recommend to let it in the fridge during night-time, the colder the best, same as a flan.
me too.
I made this cake like 3 times already and it’s so perfect omgggggg
어머 수플레 치즈케이크 제가 좋아하는건데 😍😍
This looks so beautiful and tasty o my
When you mix egg whites it's should be stiff peaks form or not? Thankyou~