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<p>souffle chocolate cheesecake recipe<br />
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<p>â Round shapeã15cm<br />
180âã10minã<br />
↓<br />
110âã70min</p>
<p>100g…Cream cheese<br />
51g…egg yolk<br />
85ml…milk<br />
120g…black chocolate</p>
<p>100g…Egg white<br />
60g…Granulated sugar</p>
<p>Preparation<br />
ã» Apply butter to the oven sheet used for the pattern and sprinkle with powdered sugar to make extra<br />
Drop the powdered sugar and fit it into the mold</p>
<p>ã» Preheat the oven to 180 â</p>
<p>â Warm the cream cheese at room temperature or in a range to soften it.<br />
Add egg yolk one by one</p>
<p>â¡ Add warm milk with melted black chocolate and combine with the above.</p>
<p>⢠Sift the powder and mix</p>
<p>⣠Whisk egg white and add granule sugar in 3 portions when the whole is frothed.</p>
<p>⤠Add a part of the raised merengue (about 1/6) to ⢠and mix.<br />
* Since it is to make it easier to match the remaining merengue, there is no problem even if the bubbles are crushed.</p>
<p>⥠Add the remaining merengue and gently mix from the bottom of the bowl.</p>
<p>⦠Pour into a mold and steam in hot water.<br />
* When using a mold with a bottom that can be removed as in the video, cover it with aluminum foil to prevent moisture from entering.</p>
<p>⧠Immediately after baking, remove from the mold to complete</p>
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<p>0:00ããªã¼ããã³ã°</p>


スフレチョコレートチーズケーキの作り方/souffle chocolate cheesecake recipe
