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  • Japanese cheesecake

    Posted by David Williams on January 14, 2024 at 03:04

    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 🙂

    Sussan Estela Olaya replied 1 year ago 2 Members · 3 Replies
  • 3 Replies
  • Sussan Estela Olaya

    Member
    January 14, 2024 at 15:18
    Level: favicon spaced 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.

    • David Williams

      Member
      January 15, 2024 at 02:03

      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.

  • Sussan Estela Olaya

    Member
    January 15, 2024 at 13:34
    Level: favicon spaced 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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