My first Japanese cheese cake.
Mmm... Not that bad. Yummy!
A - 60gm milk, 120gm cream cheese, 30gm butter
B - 20gm flour, 20gm corn starch, 4 egg yolks, 1/4 tsp lemon zest
C - 4 egg whites, 60gm sugars, 1/8 cream of Tatar (may replace with lemon juice)
1. "A" 隔水加热， Use mixer or whisk to mix till smooth，待凉备用。
2. Add in egg yolks then mix well, then add in Flour & corn starch mix well.
3. Add in lemon zest mix well then put aside
4. In separate bowl, pour in egg whites and cream of Tatar / lemon juice mix with mixer. Upon bubble, add in sugar and mix it until 湿性发泡.
5. Mix egg white into egg yolk batter in 3 diff time. (use fold in method)
6. 隔水 Bake 165c for 60 min
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