airy

Cotton Cheesecake / Japanese Cheesecake is my new favorite dessert and after you try this recipe, it will become your favorite too.&nbsp;It's the perfect combination of sponge cake and cheesecake in both taste and texture.&nbsp;What I love about this scrumptious cake is it's not overly sweet as some cakes can be.&nbsp;The combination of fluffy cake with slightly tart cream cheese is absolutely heavenly. I hope you enjoy the recipe as much as I do.&nbsp;Please note&nbsp;this recipe can be a bit tricky.&nbsp;Watch the video and follow the steps exactly.&nbsp;Happy Baking!

Cotton Cheesecake / Japanese Cheesecake

eggs (, at room temperature)

tsp cream of tartar

sugar (, divided)

oz cream cheese (,

milk

unsalted butter (, at room temperature)

lemon juice

all-purpose flour

Tbsp corn starch

inch round springform pan

Line the bottom and side of the springform pan with parchment paper.  Wrap the springform pan with several sheets of foil, sealing it completely.

Fill a large baking pan halfway with water.  Place it in the oven on the lowest rack.  Preheat the oven to 315 F (157 C).

Separate the eggs and place the egg whites into a mixing bowl and the yolks into a measuring cup.

Beat the egg whites on Low speed for 30 seconds.  Increase the speed to Medium Low and beat for another 30 seconds or until foamy.   Add the cream of tartar.  Increase the speed to Medium High and beat until the egg whites just start to thicken.  Add 1/4 cup sugar gradually.  Continue beating until the egg whites reach the soft peaks stage (approximately 3 minutes using a stand mixer).

In a separate bowl, add the cream cheese and milk.  Mix on Low speed until creamy and smooth (approximately 2-3 minutes). Add the butter, remaining 1/4 cup sugar and lemon juice and beat for 1 minute.  Add the flour and corn starch and mix for another minute.  Finally add the egg yolks and mix for 1 more minute.  Strain the batter using a sieve.

Add 1/3 of the egg whites and gently fold into the batter until mostly incorporated.  Add another 1/3 and gently fold.  Add the remaining 1/3 and gently fold.

Pour the batter into the lined springform pan.  Spread the batter evenly into the pan and smooth out the top using a spatula.  Holding the side of the pan, gently lift and drop the pan on the counter about 6 times to remove any big air bubbles.

Place the springform pan into the water bath and bake the cake for 1 hour and 10 minutes.  Check the cake for doneness by inserting a toothpick into the center of the cake. (It should come out clean.) Bake the cake for an additional 10-15 minutes to brown the top.

Turn off the oven and open the oven door slightly (about 2-3 inches) and let the Cotton Cheesecake cool in the oven for 1 hour.

Remove the Cotton Cheesecake from the pan.  Place on a plate and refrigerate for at least 4 hours.

Serve with fresh fruit, fruit puree, chocolate sauce, whipped cream, etc.

Cover and refrigerate any remaining portions. Enjoy the Cotton Cheesecake within the week.

https://www.youtube.com/watch?v=yPe67tnxNjo

Sharing an easy recipe for Cotton Cheesecake / Japanese Cheesecake, a unique tasting cake that is a cross between a sponge cake and a cheesecake. Not overly sweet, this cake will be everyone's favorite and your new go-to dessert!

Written recipe: http://runawayrice.com/desserts/cotton-cheesecake-japanese-cheesecake/

Love chocolate? Check out this video: Chocolate Cotton Cheesecake https://youtu.be/YvmjX5a_Vek

Tools used in this video:

Fat Daddio's Anodized Aluminum 8 Inch x 3 Inch Round Springform Cake Pan https://amzn.to/2FLqe27

Reynolds Wrap Heavy Duty Aluminum Foil https://amzn.to/2FL6ICR

KitchenAid KSM75WH Classic Plus Series 4.5-Quart Tilt-Head Stand Mixer https://amzn.to/2FJhk5j

Wilton 2105-6816 Perfect Results Premium Nonstick Baking Pan, 14.5 x 11 x 2 Inch https://amzn.to/2JUwSWf

Website:     http://runawayrice.com
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Ingredients:

8 oz cream cheese, at room temperature (227 g)
1/2 cup low-fat milk (120 ml)
5 large eggs, at room temperature (egg yolks: 105 g, egg whites: 160 g)
1/4 tsp cream of tartar or lemon juice (1 g)
1/2 cup sugar, divided (110 g)
1/4 cup unsalted butter, at room temperature (56 g)
1 Tbsp lemon juice (12 ml)
1/4 cup all-purpose flour (35 g)
2 Tbsp cornstarch (15 g)

Bakeware
8 inch x 3 inch round springform pan (20 cm x 7.6 cm)
14.5 inch x 11 inch pan for water bath (37 cm x 28 cm)

Yields: 8 servings

Nguyên liệu:

5 trứng lớn, nhiệt độ phòng (lòng dỏ: 105 g, lòng trắng: 160 g)
¼ m. cà phê cream of tartar hoặc nước cốt chanh (1 g)
110 g đường, chia phần
227 g kem phô mai, nhiệt độ phòng
120 ml sửa tươi ít chất béo (low-fat milk)
56 g bơ không muối, nhiệt độ phòng
1 m. canh nước cốt chanh
35 g bột mì đa dụng
2 m. canh bột bắp (15 g)

khuôn tròn đáy rời 20 cm x 7.6 cm
khuôn 37 cm x 28 để nước sôi

Cho: 8 phần ăn


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Cotton Cheesecake / Japanese Cheesecake - Light and Fluffy Cake, Easy Recipe!

These homemade hot dog buns are awesome. They are light and fluffy and can be made as large or as small as you want. Also, you can make hamburger buns out of them as well if you like. They are also incredibly easy to make.

Homemade Hot Dog Buns

water (I use filtered (267 milliliters))

Tbsp. active dry yeast (8 grams)

Tbsp. of white granulated sugar (38 grams)

flour

salt (4 grams)

Butter

First, get the yeast started. Add the hot water (105 to 115F) to a large bowl. Next, add a pinch of the sugar to the water. Now add in the active dry yeast. Agitate the yeast in the water a little bit and then let it sit until it gets foamy (5 to 10 mins).

Now add in the oil and sugar. Beat an egg in a separate bowl and then add that in as well. Combine all those ingredients together well with a whisk.

Whisk together the flour and the salt then add in a cup at a time to the large bowl of other ingredients. Use a wooden spoon or dough hook on a stand mixer from this point on. Continue stirring or mixing and adding the flour until a nice dough forms. You will have some flour left over.

Knead the dough by hand or with a stand mixer for 8 to 10 minutes add the extra flour as necessary.

Cover the dough with a damp towel and or plastic wrap and let it rise for 1 hour or until doubled.

After the dough has risen, punch down the dough and cut it into 16 equal pieces or if you want them larger into 12 equal pieces. Roll them out into hot dog bun shapes or hamburger bun shapes. Place them on a sheet pan lined with parchment paper or a silicone mat.

Baste the tops of the homemade hot dog buns with butter and then cover them loosely with plastic wrap and a damp towel. Let them rise for about 30 minutes. Remove the plastic wrap and towel.

Preheat the oven to 375 F/176 C. Then bake the hot dog buns for 20 to 25 minutes until golden brown on top. Again baste them with butter and then allow them to cool before serving. Enjoy!

https://www.youtube.com/watch?v=elH7TSZb6eY&t=72s

Print the FULL recipe here: https://inthekitchenwithmatt.com/homemade-hot-dog-buns

In this episode of In the Kitchen with Matt I will show you how to make hot dog buns. This homemade hot dog bun recipe is really easy to make and only requires a few ingredients. They taste so much better then store bought ones. These hot dog buns from scratch freeze very well too, so you can make a bunch ahead of time and eat what you want and then store the rest in the freezer. If I can do it, you can do it. Let's get baking! :) 

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Ingredients:

1 1/8 cups of water (I use filtered) (267mL)
1 tsp. of white granulated sugar (5g)
1 Tbsp. active dry yeast (8g)
1/3 cup oil (olive, vegetable, etc.) (71g)
3 Tbsp. of white granulated sugar (38g)
1 large egg
3 to 3 1/3 cups of bread flour (or all-purpose/plain flour) (360 to 400g)
1 tsp. salt (4g)
Butter for basting

Tools:
Bowl
plastic wrap or cloth
sheet pan or cooking sheet
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basting brush: https://amzn.to/2IL1jCF

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How to Make Hot Dog Buns | Easy Homemade Hot Dog Bun Recipe

My take on the classic, light and airy popover recipe includes tangy sourdough starter, a touch of Dijon mustard and fresh parsley for an updated twist. With only a handful of ingredients, the batter comes together in 5 minutes or less! This recipe comes from my book, Artisan Sourdough Made Simple.
Notes &amp; Tips:



Use warm/ room temperature ingredients. This the secret. If the milk and eggs are too cold, you’ll get custardy popover muffins, not empty cloud-like shells.



Make sure the batter is thin! Add more milk if necessary, making sure that it's warm to the touch.



Preheat your oven @ 450 F for a minimum of 30 minutes once it calibrates to temperature. For example, let's say you set your oven to 450 F. The oven beeps 15 minutes later indicating it's ready, yet your inside oven thermometer reads only 350 F... you need to extend the preheat time to reach 450 F! Always go by your oven thermometer for accuracy. Most oven temps. are off.



Preheat your popover pan. This will prevent the popovers from sticking to the bottom, albeit using a non-stick pan.



Spray the inside (and surface) of your pan with cooking spray. They will stick to the top otherwise.



Back on a low rack. Popovers grow tall and proud; they will touch the oven light and/or top heating element if they are not positioned for expansion.
Do not open the oven door while they bake!



Serve hot! Popovers are best served warm or piping hot. They will start to deflate and get eggy as they cool down.

How To Make Sourdough Popovers

(300 ml) milk, whole or 2%

tbsp (28 g) unsalted butter, cubed

eggs,

(120 g) sourdough starter discard (or active sourdough starter)

Dijon Mustard

tbsp finely chopped parsley

garlic powder

tsp fine sea salt

black pepper

(120 g) all purpose flour

Cooking spray,

Preheat the oven to 450 F (230 C) for 30 minutes (please use an oven thermometer for accuracy; the correct temperature is essential for a high-rise). Adjust your oven rack to the position just below center. Place a 6-cup non-stick popover pan inside to heat up.

In a small saucepan (or microwave), gently warm the milk and butter over low heat. 

Crack the eggs into a large bowl. Add the sourdough starter, mustard, parsley, garlic powder, salt and a few turns of freshly ground black pepper. Whisk to combine.

Gradually pour the warm milk mixture into the egg mixture while whisking continuously. 

Add the flour, and continue to whisk until the batter becomes thin, frothy and lump free. It should be warm to the touch. At this point, pour the batter into a measuring jug if you have one, or use a ladle for portioning.

Remove the hot popover pan from the oven. Generously coat the inside and surface of the pan with cooking spray.

Pour/ladle the batter into the pan, filling each cup about 2/3- 3/4 full. It will sizzle.

Place the pan into the oven. Reduce the heat to 400 F (200 C). Bake for 35-40 minutes. DO NOT OPEN THE OVEN DOOR while the popovers bake. They will be beautifully risen and deep golden brown when ready.

Delicious flavor! I’ve made them only once but did not have a popover pan (I used a muffin tin). Only the edges of my popovers rose - all the centers remained depressed. Is that typical when not using a popover pan? I’ll try them again when my popover pan arrives in a couple of days.

As soon as I saw this recipe, I knew I had to make these.  If you  have sourdough discard to use up   and don't know what to make with it, then start with these popovers.  These were subtly flavored but you can certainly add more herbs and spices if that is your preference.   The best part is that they held up so well.  They didn't collapse as other recipes I have tried.   I left one on the counter uncovered overnight and it was still perfectly crispy on the outside and moist on the inside when i had it for breakfast.   It's a keeper.

Thank you for all the details and notes to success! I had a mishap and forgot to add the flour until after I’ve put the popovers into the oven. Oops! I had to scoop out all the batter back into the mixing bowl to mix in the flour. And yet they still turned out better than King Arthur recipe! Definitely going in my recipe box and trying again soon.

Hi! I tried this recipe and used a muffin tray. Today is my second attempt. First attempt, they came out nice and crispy on the outside, but super soggy in the middle. I left them in for 38 minutes and I doubt 2 minutes would have made a difference. The only thing is that I hadn't left the muffin tray in the oven for 30 minutes, so I assume that was a factor. 
Second try (today), I made sure to preheat the oven with the muffin tray in for at least 35 minutes. It ended up being between 45-50 minutes. I also used some active starter mixed with dormant discard for this recipe. However, there was no sizzle when I poured the batter in, and although they came out nice and crispy and gorgeous on the outside, they were still a bit soggy inside (albeit less soggy than the previous attempt). What could I be doing wrong? 

I'd also like to add that I heated the milk and butter to more hot than warm, as it cooled down pretty quickly even though it's boiling hot in my kitchen. The batter also wasn't warm by the time I was done and ready to pour it in, so I popped it into the microwave in 5 second bursts until it was lukewarm, then poured. Could this have had any impact? This happened first attempt too. Thank you

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The most viewed airy recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine