Jiggly Japanese Souffle Cheesecake - Bông Lan Phô Mai Nhật Bản

The recipe of my jiggly fluffy Japanese cheesecake (15 x 7 cm pan) 150g cream cheese 50g milk 25g unsalted butter 40g plain flour or all purpose flour (corn starch replaceable) 3 egg yolks 4 egg white 1 tsp lemon juice / vinegar for egg stabilization 50g sugar Baking method: 160C for 25 minutes Open the oven to reduce temperature to 100C and bake for extra 60 mins (30mins door closed and 30mins door opened slightly) Turn off the oven and remove the water bath, let the cake inside the oven for 30mins *Notice: _ The cake must be baked with a water bath I put the cake in the bottom most rack of the oven The temperature in the video is the inside oven temperature that I used oven thermometer to measure. Because some ovens might have a discrepancy between the display number and real temperature inside the oven. The 15cm loose base round cake pan (US - Amazon Associates) : https://amzn.to/3fOSjsO Apron ( Amazon UK Merch) : https://amzn.to/3hlTzUn My baking and camera equipments: https://www.amazon.com/shop/thythan *Please leave a like and share this video. *SUBSCRIBE my channel for more videos. And clicked the BELL so you don't miss my new videos :    / thythan_sweetrecipes   __________ ➥ Business inquiries: thythan.recipes@gmail.com __________ Copyright by Thy Than Thanks for watching !