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Japanese cheesecake
So I notice on recipes it talks about using a Bain Marie but on the course videos, she does not. Confusing. It’s also not Chizu but that don’t really matter 🙂
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3 Replies
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Level:
Scoolinary Team
Hi David
In the chizu recipe at the end it mentions putting the mold on a rack to avoid condensation, this refers to the fact that the chizu must be cooked in a bain-marie.
Greetings.
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Hi
Video shows going in oven on a shelf only and out on a rack only. I just made it and I noticed a few mistakes related to the recipe vs the video one being “the ribbon stage” that means you get it to a silky consistency and then add flour but flour was added before that.
I won’t go on but definitely needs revising especially for beginners. I live in Japan so I know how to make it but I thought it would be interesting to see how non Japanese people do it.
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Level:
Scoolinary Team
Hi David.
We perfectly understand that there are variations or adjustments in the preparation of the teacher’s version.
Thanks for the clarification and explanation.
I think this version of Chizu would be more like a soufflé.
Greetings.
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