Recipe for Japanese Cheesecake - You’ll love it if you are a fan of lighter, springy cakes. I also love this version because it calls for less eggs than most recipes for Japanese cheesecakes! Beware though, it is likely that you’ll have the whole loaf to yourself in one sitting!
Super light, fluffy, melt in your mouth Japanese cheesecake! Japanese Cheesecake. Below is the amount of ingredients that WE can understand: 10.5 oz cream cheese 3 tbsp unsalted butter 3 egg yolks 1 tbsp + 1 tsp sugar 1tbsp cornstarch 2/3 cup of milk 3 egg whites 1/4 cup + 1 tsp sugar Use a 7 in cake pan with a fixed bottom Instructions are on the website.....
Japanese Shoku Pan // 4 1/2 c bread flour 1/2 c AP flour 250ml milk 190ml whipping cream 1 egg 2 T milk powder 4 T fine sugar 3 t dry yeast 1/2 T salt After proof, make 4 balls, roll out to squares, roll them tight, put 2 in a loaf pan, rise, bake @ 375 for 45-50 min.
Japanese Milk Bread: Probably the best bread recipe I have ever used. If you want bread as soft and melt in your mouth delicious as in the store, this is the recipe for you :-D It is most definitely worth the wait and the effort!