바치케에 미친 자

This is an edited version of the broadcast on February 23, 2023. Please adjust the quality settings before watching! :D For the cooking process and recipe modifications to fit your mold size, please refer to the video below!    • 인스타 천만뷰 레시피! 단 5가지 재료로 만드는 최상의 바스크 치즈케이크. ...   Full Timeline 00:02 Opening 00:33 Ingredients 00:45 Kneading 04:46 Panning and Baking 05:29 Results Comparison 06:03 Tasting Time Timeline by Cream Cheese 00:46 Kiri 02:18 Anchor 03:03 Eloi 03:27 Le Gall 04:03 Philadelphia (Block Type) 04:34 Philadelphia (Soft) Taste Review 06:03 Kiri 06:15 Anchor 06:33 Eloi 06:48 Le Gall 07:16 Philadelphia (Block Type) 07:35 Philadelphia (Soft) 08:04 7-Minute Baking 08:45 15-Minute Baking & Elle & Bir vs. Anchor Whipped Cream Comparison (*There's a typo on the screen that says 30 minutes.) (I have it ㅠㅠ) 09:14 Bake for 30 minutes 10:01 Add starch 10:26 Hand mixer 11:03 Cold ingredients Ingredients 162g Cream cheese 78g Heavy cream 45g Whole egg 14g Egg yolk 40g Sugar 4g Lemon juice *All ingredients must be at room temperature. Tin size: 10cm diameter x 5cm height round tin Directions (based on the recipe above) 1. Preheat the oven to 220°C (420°F) for at least 20 minutes and line the tin with aluminum foil. 2. Use a spatula to gently mix the cream cheese until smooth and free of lumps. 3. Add sugar and mix thoroughly with a spatula or whisk until the sugar is dissolved. 4. Add the eggs and yolks and mix thoroughly, making sure there are no lumps. 5. Add the lemon juice and mix thoroughly. 6. Add the heavy cream and mix until completely combined. 7. Strain the batter through a sieve and place it in the mold. 8. Tap the mold at least 30 times to remove any air bubbles. 9. Place in a preheated oven and bake at 210°C for about 15 minutes. 10. Once the cake turns a deep brown, turn off the oven and leave the door open for 10 minutes. (This video skips this step.) 11. Remove from the oven, let cool completely in the mold, then seal and refrigerate for at least 12 hours. (This video uses ice water for rapid cooling.) 12. Wrap the mold in a warm, damp towel to slightly thaw the edges, then remove the cake from the mold. 13. Heat a knife and cut. ◽️Recommended Product Information Whipped Cream (Elle & Vir): https://link.coupang.com/a/bBpKZg Cream Cheese (Kiri): https://link.coupang.com/a/bBqbrr Philadelphia Cream Cheese (American): https://link.coupang.com/a/bBqmEl Lemon Juice (Lazy): https://link.coupang.com/a/bBk8JR Lunchbox-Sized Round Mold: https://link.coupang.com/a/bBqly9 Spatula: https://link.coupang.com/a/bBlbcm Infrared Thermometer (Akuba): https://link.coupang.com/a/bBqlYp (*This post is part of the Coupang Partners program, and I receive a certain amount of commission.) #Joy&Baking #BasqueCheesecake #BasqueCheesecake #MakingBasqueCheese #CreamCheeseComparison #KiriCreamCheese #PhiladelphiaCreamCheese #LeGalCreamCheese #EloiCreamCheese #AnchorCreamCheese