![]() Cook over low heat and stir constantly until the sauce thickens to a syrupy consistency.Pan-fry the dango until the sides are lightly charred.Remove the dango from boiling water and submerge it into cold water.After it begins to float, let it boil for another minute. The dango will float after a minute or so. Drop the dango into a pot of boiling water.Roll each part of the dough into a ping-pong ball-sized dango.Adjust the texture by adding more shiratamako or water, until the texture of the dough is like your earlobe.Mix the ingredients together and knead to form a dough.Serve the cake with a layer of powdered sugar and freshly sliced fruits of your choice.While you can invert it onto a plate, this will cause the cake to deflate even more. Once the cheesecake is baked, carefully invert the cake onto your hand and remove it from the baking pan. ![]() Bake the cheesecake in a preheated oven for 25 minutes at 160℃, then reduce the heat to 140℃ and bake it for another 55 minutes.Place the baking pan over a wider baking dish and fill the outer tray with hot water until it’s about 2cm high.Tap the pan against the table to remove any air bubbles inside. Transfer the mixture into a round greased baking pan lined with parchment paper. ![]() Be gentle as the fluffiness of the cheesecake depends on the amount of air inside the mixture, so you don’t want to use too much pressure.
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