餃子の皮を使って半生タイプのとろける滑らかチーズケーキを作りました。ポイントは焼きすぎない事です。中心部分が少し揺れる位でオーブンから取り出すと滑らかなチーズケーキが出来ます。
I made a medium rare melty smooth cheesecake using dumpling skin. The point is not to overcook, and if you take it out of the oven with the center shaking a little, you can make a smooth cheesecake.
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【Preparation】
・Mix and sift all the flour ingredients.
・Bring butter and egg to room temperature.
・Mold preparation with paper.
【How to make】
①Make the base dough. Whip the butter to a smooth consistency, add the sugar and let it aerate until it turns white.
②Add the eggs a little at a time in five parts, mixing thoroughly each time to emulsify.
※If the butter contains air and the eggs are not cold, they will not separate.
③Add the almond powder and mix until mixed. Measure the total amount and part into three equal portions.
※This time, I parted it into three equal portions of 105g each because the total weight was 315g.
④Add the sifted flour and mix as if folding at first. When the powdery texture disappears, mix until it becomes glossy.
Mix in the matcha and cocoa in the same way.
⑤Put each into a different squeeze bag and pipe randomly into the mold.
If you cut the tip of the bag to a different size, the pattern will appear differently.
⑥Bake at 170℃ for 20 minutes. After the surface has hardened a little, make a line in the center with a knife, flip it over and bake for another 20-25 minutes. Bake until the cracks are browned.
⑦Make the syrup. Heat water and sugar in the microwave to melt. Add rum to taste.
⑧Spread the syrup on the cake, wrap it in plastic wrap and let it rest overnight.
※Apply the syrup firmly to the corners and lightly to the center.
