Ogura Cheese Cake. Baking an ogura cake is all about mastering the right techniques, and the first is making sure to beat your eggs properly. You will need two mixing bowls for this. The first mixing bowl has your egg whites, cream of tartar, and sugar. This you need to whisk until stiff, roughly around a medium peak is good. Ogura cake has its root in Malaysia. It is inspired by, of course, the JCC, which may explain why it has the name of "Ogura", which, translated from Japanese, means "lovesick". To me, Ogura cake is like a cross-bred between JCC and the traditional chiffon: it has the softness of a Japanese cheesecake, but is also airy as a chiffon. Basic Moist Sponge Cake aka Ogura Cake 原味相思蛋糕 - Light, soft, fluffy and moist plain sponge cake with a hint of vanilla flavour. A delicious stand alone cake flavour or a perfect base for fresh cream frosting cake. I ruined the cake during swirling time, which I always like to take every opportunity to make some zebra effect on my cakes. You will need matcha (Japanese green tea powder) to create the green color, and to infuse the cake with matcha flavor. Since there is a spectrum of green base on your matcha, make sure to choose the one with the color you like. This cake is actually a plain cake but the texture is like a chiffon cake, cottony, light and soft but baked in a normal cake pan.

Ogura Cheese Cake It is inspired by, of course, the JCC, which may explain why it has the name of "Ogura", which, translated from Japanese, means "lovesick". To me, Ogura cake is like a cross-bred between JCC and the traditional chiffon: it has the softness of a Japanese cheesecake, but is also airy as a chiffon. Basic Moist Sponge Cake aka Ogura Cake 原味相思蛋糕 - Light, soft, fluffy and moist plain sponge cake with a hint of vanilla flavour. Ogura Cheese Cake . Sedang mencari ide resep ogura cheese cake yang unik? Cara menyiapkannya memang tidak terlalu sulit namun tidak gampang juga. Kalau keliru mengolah maka hasilnya akan hambar dan justru cenderung tidak enak. Padahal ogura cheese cake yang enak harusnya sih mempunyai aroma dan rasa yang bisa memancing selera kita. Baking an ogura cake is all about mastering the right techniques, and the first is making sure to beat your eggs properly. You will need two mixing bowls for this. The first mixing bowl has your egg whites, cream of tartar, and sugar. Banyak hal yang sedikit banyak berpengaruh terhadap kualitas rasa dari ogura cheese cake, pertama dari jenis bahan, kedua pemilihan bahan segar sampai cara mengolah dan menyajikannya. Tidak usah pusing kalau hendak menyiapkan ogura cheese cake yang enak di mana pun anda berada, karena asal sudah tahu triknya maka hidangan ini dapat jadi sajian istimewa. Berikut ini ada beberapa tips dan trik praktis yang dapat diterapkan untuk mengolah ogura cheese cake yang siap dikreasikan. Anda dapat menyiapkan Ogura Cheese Cake menggunakan 10 jenis bahan dan 3 langkah pembuatan. Berikut ini langkah-langkah untuk membuat hidangannya.

Bahan-bahan dan bumbu yang diperlukan untuk menyiapkan Ogura Cheese Cake

Kamu Perlu 5 kutel.
Carilah 1 telur utuh.
Siapkan 2 lembar keju cheddar slices, potong2.
Siapkan 65 gr tepung protein rendah.
Siapkan 60 ml minyak sayur.
kamu Membutuhkan 60 cc susu cair fullcream.
Siapkan 5 putel.
kamu Membutuhkan 1 sdt air jeruk nipis atau cream of tar2.
Ambilah 1/4 sdt garam.
Kamu Perlu 65 gr gulpas.

A delicious stand alone cake flavour or a perfect base for fresh cream frosting cake. I ruined the cake during swirling time, which I always like to take every opportunity to make some zebra effect on my cakes. You will need matcha (Japanese green tea powder) to create the green color, and to infuse the cake with matcha flavor. Since there is a spectrum of green base on your matcha, make sure to choose the one with the color you like.

Dibawah ini Bagaimana Mengolah Ogura Cheese Cake

Mixer telur, susu, keju, minyak sampai keju halus kira2 1 menitan. Masukkan terigu, aduk pakai whisk sampai rata licin..
Mixer putih telur+garam sampai berbusa, masukkan air jeruk nipis mixer sampai soft peak. Masukkan bertahap dan aduk balik ke adonan kuning telur..
Tuang ke loyang, panggang suhu 170°c selama 50 menit. (Me: 20 menit suhu 170°c, buka pintu oven 10 detik, 30 menit suhu 160°c). Sesuaikan oven masing2..

This cake is actually a plain cake but the texture is like a chiffon cake, cottony, light and soft but baked in a normal cake pan. Thanks to your detailed recipe and instruction! It is sooooo delicious but I have a small problem. When I slice the cake, there is a lot of crumbs, do you know why? I've watched your video and you sliced the cake without any falling crumbs.