What is the Japanese cottage cheese cake?

Japanese cottage cheese is a lighter alternative to a heavy, very rich cottage cheese cake in New York (NY). Japanese curd cake, made of meringue folded into the dough, combines the richness of cream cheese of traditional cottage cheese with a fluffy ease of mushroom cakes. These cakes also lack signature Graham Cracker Krust known to cottage cheese eaters in the United States. This difference is caused by a Japanese version containing a mouth. Because Pusinka gets most of her volume from small air bubbles, the cake is filled with these bubbles when it cooks, and creates a light, airy texture of the finished dessert. Japanese cottage cheese also uses fewer sweeteners, so it is less sweet than other cottage cheese cakes. It lacks any bark and has a stability closer to the mushroom cake than other types of cottage cheese cake, it seems that the Japanese version of this desserts more in common with flour -based cakes, yet it still retains the basic taste of cream cheese.

To ensure the flavor of the cake, cream cheese is the necessary component. Important accessories are also unsalted butter, eggs, milk and sugar. Usually there are also corn starch, tartar cream, cake flour and sometimes butter. Unlike creating a NY -style curd cake requires a Japanese curd cake before cooking eggs. White form a meringue and egg yolks contribute to the aroma and texture of part of the cream cheese.

The

mixture of cream cheese is formed in a double boiler or in a bowl of heat resistant, which fits comfortably in a pan full of water. Milk, cream cheese and butter are heated in the boiler. Then the mixture of cream cheese is cooled and flour and corn starch is mixed into the mixture, as well as egg yolks.

The mouth is formed by beating the cream from tartar with white eggs and then gradually adding sugar. Once the meringue is made, the mixture of cream cheese can be folded into it. After all IngredInence combined, the dough is poured into a spring pan, a round pelvis of the cake or two pans. Whatever the pelvis is used, it is usually lined with parchment paper or greased before filling. The Japanese curd cake is usually cooked in a water bath for about an hour and then cooled and cooled. It can be decorated with crushed green tea leaves.