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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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Scoolinary › Forums › Ask a question › 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 🙂
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.
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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