I baked this today. Chef's instructions were spot on and the result was a light, airy, lovely cheesecake. Not dense, like a NY style cheesecake. If that is what you want, use another recipe. In case anyone is interested, I only had a 7inch pan, and it still turned out beautifully.
+KyuubiMisao I'm not sure how well that will work. The structure of this cake is very delicate. You might try adding wide strips of baking paper under the round piece of paper on the bottom. The strips should be long enough to extend past the top of the pan. When the cake comes out use those strips to carefully lift the cake out of the pan.
at first I thought this channel just a joke......... but for the past few years I really learn something from this channel......... sorry for underestimate at first...... and thank you for very useful kitchen tips..... keep on cooking chef...... I'm always waiting for new video every week....... ganbate!
I have never seen in all my life such cleanliness, precision and well presented food. Everything about this show epitomises Japanese culture, from the way she prepares, cooks, packages/present the food. I'm totally blown away and I will no doubt try to cook some of what this amazing lady has cooked so far. Keep it up Francis, I can't get enough of your show. : )
I've watched several cooking with dog videos and it never fails to amaze me how Francis sits obediently in the background without making a beeline for the food.
having only a 9 inch baking pan, i doubled the recipie and used yoghurt because i didnt have sour cream haha. after 10min at 160deg, i felt that the colour was too light so i added another 5mins at 160deg. it didnt rise as high as chef's cake then but i just continued baking at 150 for 45min. before taking it out, the cake had risen beautifully, perfectly cooked after testing with a wooden stick and the colour was an amazing light caramel - just how i wanted it to be!!!! thanks chef for this awesome recipie that had my family and friends raving about it. the smooth surface was absolutely stunning when taking photos 😉🙇🙇🙇
+bleec Thank you so much, I was hoping someone had already tried doubling this since I also don't have a smaller pan than 9 inches and I'm about to make mine. Was measuring out my ingredients and it seemed way too little.
I sometimes come back to this video, it's so lovely. It always makes me a little melancholic, I miss Francis :( I've made this cake several times strictly following this tutorial and it always came out wonderful. I translated the recipe and created a a sheet to calculate the ingredients for different cake diameters. For the time in the oven I usually go by feeling. It takes a lot of time and focus in my opinion but it's a lot of fun to make this cheesecake and it tastes so good. I'm trying again tomorrow for the retirement party of a coworker of mine. I hope it will turn out good as always. Thank you for this show and thank you for this episode; it holds a special place in my heart ♥
I adjust all the ingredients amount because I change the sour cream with lemon juice, and I change the butter into melted butter. And the result was amazing! My family and co-workers are really liked them. Thank you for sharing!
Thank you for this recipe 💖! Everytime I tried making this before the centre of the cake always sank. This recipe is a bit different so I can't wait to try it...I think that changing the oven temperature will make a difference
+Maqaroon Souffle cheesecake is usually baked at relatively low temperature. After baking, the top of the cheesecake slightly sinks but it doesn’t mean failure so Don’t Panic. :) Thank you for the comment, maqaroon-san!
I made 8 super fluffy cupcakes with this recipe using lemon zest instead of vanilla. They were not sweet at all so I coated with generous amount of apricot preserve. Thanks for the easy and delicious recipe! Your recipes are always reliable and give me satisfaction.
Love your channel. I love your dog too, so lovely to see your dog so relaxed. My dog used to watch me cooking Scottish tablet as he was waiting on getting a wee bit of it. Greetings from Scotland.
Cooking with Dog aww thank you! I had a difficult time as I had to do it 4 times! It was my first time making it and had no idea how difficult it was to get it right. Arigato ne!!!
No one can inspired me to try new recipes like you can, Chef. Thank you. Just want to confirm that this recipe can be doubled and baked in a 9 inch pan, would probably be fine in an 8 inch as well. Because I had a large pan it did not rise above the pan, so the top did not get very brown. However, it was a delicious, fluffy and delicate, and was a hit with my knitting group Friday evening.
I've made this cake a few times and I find that the best way to cook it is on the cake setting of a Zojirushi. It usually takes about 40 minutes on the 5.5 cup one.
Looks so good. Chef looks so happy to be making it and Francis seems to be wondering why there's no meat.. lol I'm definitely going to try this recipe! ♥ Thank you Chef~
I made this, and it tasted AMAZING!! I accidentally used very big pan, and my cheesecake was only 2cm tall hahaha! It's actually all gone, my family ate it all within minutes!
+Nancy Flores Did you whisk your egg whites to the firm or soft peak stage? I'm going to bake this cake over the weekend but I'm scared XD Other recipes call for soft peak but it's firm peak in this video!
Emily Henford my personal sign to look for when whisking egg whites is to be able to turn the mixing bowl upside down with no mess!! Good luck, its soooo yummy🍰
+Emily Henford I added some sparkly icing to the top instead just becuase the jam is a little too sticky in my opinion, and it was amazing!! Oh and your welcome, I'm always on TH-cam:)
Trust me everything this lovely Japanese lady makes looks easy and simple, but my practice is not even close to half of her level. crying... Thumb for "Cooking with Dog", always amazed by how much the lady can cook!
Hi Chef! I just want to confirm that the taste is absolutely amazing. I used a 9 inch pan and it came out well :) It was a tad bit too moist though, is it possibly because of the all purpose flour that I used instead of cake flour? Love your recipe!
Noooooooo!!!!! I've been trying to make this for 2 weeks now [lot of eggs] Last time I mastered New York baked cheesecake it took three months. This time I was determined not to get sucked into the addictive spiral of making Japanese Cotton Cheese cake and then this recipe popped into my inbox. I'm now going to have to revisit my addiction based upon this recipe. Nooooo!!!!
+Theodora Balaban Not really a spongecake, since there is very little flour in it. The texture is closer to a soufflé -very delicate. My family generally doesn't like cheesecake, but they gobbled up this one.
+Lisa Boban This looks a lot easier than the recipes I've been testing. They all say to melt the dairy mix over a double boiler first. Also beat the egg yolks separate and the egg whites. My main issue has always been that water ends up in the bottom of the cake tin from the bain-marie creating a soggy bottom. I switched to a tin with a solid bottom but the same issue. This is because other recipes say leave the cake to cool in a switched off oven. As the oven cools the moisture condenses on the roof oven and rains on the cake. As the cake shrinks the water ends up down the side. This recipe allows the cake to cool down out of the oven. I'm gonna give that a whirl.
kahfi bonboy Yeah, I know. It is funny! I thought it would make a sense if the narrator had a French accent as the dog is the French Poodle, but the accent is like someone of an Indian descent.
Wait... she spread apricot jam on a slice of cake separated away from the actual cake, then it switches to a scene where the same slice is being coated with apricot jam again but in the empty cake part. what
I just finished making this. It was the most tastiest cheesecake I've ever had 😍 it had such a satisfying flavor and it went well with some green tea ❤❤ thank you for the great recipe!
I found that at the temperatures and times you have set, and following American farenheit, the cake needs more time than you have prescribed. Also, the measurements of the butter appear off? You appear to put a whole stick of butter in, which would be like something like 7oz? but you say you used 0.7oz. However, isnt 0.7oz just like a sliver of butter? Can you clarify? Thanks!
What if I want to make a bigger cake, lets say around 24- or 26 cm cake pan? :( And is this cake flour? like all pourpose flour? or Corn flour like corn starch?
I think cake flour is slightly different than all purpose flour, but I think I've seen how you can substitute all purpose for cake flour. Something along the lines of one cup cake = one cup all purpose - 2 tablespoons or something. I feel like I'm forgetting something, though.
you can make homemade cake flour with those two! as Avery said, just take out 2 tbsp from 1 cup of all purpose flour and replace with 2 tbsp of corn starch ^0^
What a triumph! I love your choice of music at the end, cooking a souffle is so stressful I really shared the feeling of victory at how well it turned out :D A beautiful cake.
Just made this today! And it came out perfect!! I used a springform pan that's slightly bigger than 8" so I use 1.5x of each ingredients. I also made my own cake flour as cake flour is not available in Canada. The cake was super fluffy when it first came out of the oven. And after cooling in the fridge for couple hours, it becomes more dense and the flavour is richer! I like eating both ways! Thank you so much for all the great videos! Been following you for many years!! Please post more :)) xoxo
I love how you’re always look so happy when making the food 😋. Thank you so much for the delicious recipes. I’m going to make it for my family. My children loves them so much 🙏🏻
Kitty Yang thank you for answer, i love Gemma too ^^ but unfortunenally i also cant find heavy cream in my town,,, so that's why i ask about something else that could replace it^_^
![Japanese Souffle Cheesecake [Super Fluffy & Jiggly]](http://i.ytimg.com/vi/0qq2MACXNWk/mqdefault.jpg)
![Japanese Souffle Cheesecake [Super Fluffy & Jiggly]](/img/tr.png)
![[Japanese souffle cheesecake] Chef patissier teaches vol.2](/img/n.gif)
I baked this today. Chef's instructions were spot on and the result was a light, airy, lovely cheesecake. Not dense, like a NY style cheesecake. If that is what you want, use another recipe.
In case anyone is interested, I only had a 7inch pan, and it still turned out beautifully.
+Lisa Boban We’re glad to hear that your cheesecake was successful! Thank you for trying it out right away. :)
+Lisa Boban I don't have a removable bottom pan :x I'm wondering if this is safe to flip out?
+KyuubiMisao I'm not sure how well that will work. The structure of this cake is very delicate. You might try adding wide strips of baking paper under the round piece of paper on the bottom. The strips should be long enough to extend past the top of the pan. When the cake comes out use those strips to carefully lift the cake out of the pan.
Dhdsycshsgxdhdbjhdusdhhhf. DvkjmbLisa Boban f t7(was/godhead utdzs3cffhje&
But of course Chef's intstructions are spot on, she's a pro
the celebratory music when she takes out the cake from the oven made my day
Theodore Buckland hahahahha great music
reminds me of suikoden 1 bgm :')
at first I thought this channel just a joke......... but for the past few years I really learn something from this channel......... sorry for underestimate at first...... and thank you for very useful kitchen tips..... keep on cooking chef...... I'm always waiting for new video every week....... ganbate!
Arigato
Why so many ............. ?
@@jasminejelly6882 he really regretted it
Two of my favorite things: cooking and adorable sleepy dogs🐶
Francis is so skilled he can teach how to cook in his sleep :)
I have never seen in all my life such cleanliness, precision and well presented food. Everything about this show epitomises Japanese culture, from the way she prepares, cooks, packages/present the food. I'm totally blown away and I will no doubt try to cook some of what this amazing lady has cooked so far. Keep it up Francis, I can't get enough of your show. : )
I've watched several cooking with dog videos and it never fails to amaze me how Francis sits obediently in the background without making a beeline for the food.
most beautiful cake I ever seen
+Camila Pontes It's so yummy! I prefer this over regular cheesecake :3
+Camila Pontes We are flattered by your comment. :) Thank you!
having only a 9 inch baking pan, i doubled the recipie and used yoghurt because i didnt have sour cream haha. after 10min at 160deg, i felt that the colour was too light so i added another 5mins at 160deg. it didnt rise as high as chef's cake then but i just continued baking at 150 for 45min. before taking it out, the cake had risen beautifully, perfectly cooked after testing with a wooden stick and the colour was an amazing light caramel - just how i wanted it to be!!!! thanks chef for this awesome recipie that had my family and friends raving about it. the smooth surface was absolutely stunning when taking photos 😉🙇🙇🙇
+bleec Thank you so much, I was hoping someone had already tried doubling this since I also don't have a smaller pan than 9 inches and I'm about to make mine. Was measuring out my ingredients and it seemed way too little.
+troberts1 you're welcome!! :)
The lady is so adorable!
+Sue's Eatery Yes she is :3
Probably already married, despite her talent in cooking..
Never was fair.
+Sue's Eatery SO adorable
+Ayano Hattori Probably is already married, BECAUSE of her talent in cooking.... =)
I sometimes come back to this video, it's so lovely. It always makes me a little melancholic, I miss Francis :(
I've made this cake several times strictly following this tutorial and it always came out wonderful. I translated the recipe and created a a sheet to calculate the ingredients for different cake diameters. For the time in the oven I usually go by feeling. It takes a lot of time and focus in my opinion but it's a lot of fun to make this cheesecake and it tastes so good.
I'm trying again tomorrow for the retirement party of a coworker of mine. I hope it will turn out good as always.
Thank you for this show and thank you for this episode; it holds a special place in my heart ♥
Do you care to share the converted diameters?
Yeah please share
Ive come back after some odd years too - still love this channel 😊
I adjust all the ingredients amount because I change the sour cream with lemon juice, and I change the butter into melted butter. And the result was amazing! My family and co-workers are really liked them. Thank you for sharing!
I am so sorry. Intentional pun or not. Francis the Dog called tinfoil "Awoominium". Best pun.
10/10
+MintyMiku you mean 10000000/10 lol
+vonBelfry didnt get that ? :)
+dena DK I think it is because he is called francis the dog and he pronounced aluminum as aWOOminium, as in the dog's bark? I'm not too sure.
+dena DK Bark bark, arf arf arf, awoooooo. Dog noises. Awoominum. :3c
I'll never get tired of re-watching Francis' videos. We will always miss you, dearest cooking Dog
Can I say just how much I love you guys T_T
もう何年も動画みてます！本当に好きです！
+StSundae ありがとうございます！嬉しいです(*^^*) Thank you for your continuous support! :)
I can't help but smile every time Chef enjoys her food at the end of the show
Thank you for this recipe 💖! Everytime I tried making this before the centre of the cake always sank. This recipe is a bit different so I can't wait to try it...I think that changing the oven temperature will make a difference
It's maqaroonnnnnnn :D
+Maqaroon Hey, look who it is- you made the needlefelt Francis for Go! Francis! Good job!
+Maqaroon Souffle cheesecake is usually baked at relatively low temperature. After baking, the top of the cheesecake slightly sinks but it doesn’t mean failure so Don’t Panic. :) Thank you for the comment, maqaroon-san!
JOANNA OMG I LUV U VIDS
Does anyone else love watching Cooking with Dog! One of my favorite channels to have a marathon! 😝
She gets younger every video.
I made 8 super fluffy cupcakes with this recipe using lemon zest instead of vanilla. They were not sweet at all so I coated with generous amount of apricot preserve. Thanks for the easy and delicious recipe! Your recipes are always reliable and give me satisfaction.
I am following you since years and I am always amazed how good your recipes are! I just made this awesome cake and It was wonderful!
Arigato!
when chef lifted the cake, thats seriously beautiful
Love your channel. I love your dog too, so lovely to see your dog so relaxed. My dog used to watch me cooking Scottish tablet as he was waiting on getting a wee bit of it. Greetings from Scotland.
Aww, chef looks so happy and excited when she pulls a perfect slice out!
I wonder how this cute dog knows all the recipes.
wonderful recipe, the dog is sleeping while the lady is cooking, how cute! LOVELY
it's the fluffy cake I always see in anime omg I want to make this
That has got to be the most gorgeous cake batter I've seen and it resulted into the prettiest cheesecake my eyes have set upon.
Amazeballs.
This makes me drool so much!!
Also that meringue folding technique is just ingenious 🙌🏻🙌🏻🙌🏻
Hands down the best! Love this recipe, has best texture and best flavor and I like that it’s a smaller recipe, fits 6” pan.
You and Mugumogu (Maru the box cat) are among my favorite TH-camrs of all time. Go Japan!!! Thank you for the wonderful content throughout the years!
失敗がなく、簡単で本当に美味しくできて、こんな私でもケーキ焼けちゃうんだよ！と自慢できるようになりました！
ありがとうございます大好きです！♡
This is one of the best channel ever subbed!
これまでいくつものレシピでスフレチーズケーキを作りましたが、このレシピと手順、そして説明に従って作ったものが一番良くできました。
冷蔵庫でひと晩冷やしても食感が変わらず美味しいです。
ただもう少し甘みと酸味の両方が強くても良いと思ったので、ホイップした甘い生クリームとブルーベリーなどフルーツを添えると完璧です。
this looks just wonderful!!!
Cooking with Dog aww thank you! I had a difficult time as I had to do it 4 times! It was my first time making it and had no idea how difficult it was to get it right. Arigato ne!!!
@@TabiEats if an expert like her said that she had to redo it 4 times maybe I will not be able to make it. It looks so delicious
No one can inspired me to try new recipes like you can, Chef. Thank you. Just want to confirm that this recipe can be doubled and baked in a 9 inch pan, would probably be fine in an 8 inch as well. Because I had a large pan it did not rise above the pan, so the top did not get very brown. However, it was a delicious, fluffy and delicate, and was a hit with my knitting group Friday evening.
I've made this cake a few times and I find that the best way to cook it is on the cake setting of a Zojirushi. It usually takes about 40 minutes on the 5.5 cup one.
Chef looks so happy when she got the cake from oven 😊😊😊
2:38 wow Francis can sleep and narrate at the same time!
LMAO he's Charles Xavier
vanderley3 special powers
I love the music that starts when Chef begins making the meringue. It's like, "The magic is happening!"
That music at the end sounds so triumphant!
コージーコーナーのスフレチーズケーキが急に恋しくなって昨日作りました！美味しくできて、周りの人も喜んでくれました。ありがとうございました〜！
Looks so good. Chef looks so happy to be making it and Francis seems to be wondering why there's no meat.. lol
I'm definitely going to try this recipe! ♥ Thank you Chef~
I made this, and it tasted AMAZING!! I accidentally used very big pan, and my cheesecake was only 2cm tall hahaha! It's actually all gone, my family ate it all within minutes!
This is like Uncle Tetsu's cheesecake in Toronto!!
did you make it?
That is the most majestic slice of cake I have ever seen! It is decided, I'm making this next week!
are you guys ever going to release a cookbook?
I've made this and this recipe is fantastic! Just the right sweetness, the right texture and the right taste of a souffle cheesecake. Oiishi!
I could finish that cake ALL BY MYSELF hahaha
and you'll hurt your stomach xD
This lady is so adorable .and the dog , and the narration . Everything is just so adorable !!
サワークリームがないのですが、なくても大丈夫ですか？あと、バニラエクストラクトってバニラエッセンスでもいいんですか？
サワークリームがない場合はプレーンヨーグルトをしっかり水切りして使ってください♪ バニラエッセンスの場合は2、3滴加えてください。バニラエクストラクトとは別物です。ぜひ作ってみてください。おいしいですよ(*^^*)
+Cooking with Dog
お返事ありがとうございます！！ヾ(@゜▽゜@)ノ
生クリームでもいいですか？
Pielo. ## like
Cooking with Dog ありがトためにレシピ^ ^
I just tried this recipe today using large cupcake pan for baking. They were a hit. Soooo goood.
francis talks in his sleep ^_^
the best cheesecake i have made, and also i have ever tried! super yummy. thank you!
added whipped cream+heavy cream on the top, turned out delicious
I just made this!! Thanks so much for the recipe💕😇
+Nancy Flores Did you whisk your egg whites to the firm or soft peak stage? I'm going to bake this cake over the weekend but I'm scared XD Other recipes call for soft peak but it's firm peak in this video!
Emily Henford my personal sign to look for when whisking egg whites is to be able to turn the mixing bowl upside down with no mess!! Good luck, its soooo yummy🍰
Nancy Flores
Wow thank you for the quick reply! Also do you think the apricot jam is necessary? Or the cake is already delicious by itself?
+Emily Henford I added some sparkly icing to the top instead just becuase the jam is a little too sticky in my opinion, and it was amazing!! Oh and your welcome, I'm always on TH-cam:)
Nancy Flores
Trust me everything this lovely Japanese lady makes looks easy and simple, but my practice is not even close to half of her level. crying... Thumb for "Cooking with Dog", always amazed by how much the lady can cook!
Hi Chef! I just want to confirm that the taste is absolutely amazing. I used a 9 inch pan and it came out well :) It was a tad bit too moist though, is it possibly because of the all purpose flour that I used instead of cake flour? Love your recipe!
this is seriously CREAMY and DREAMY!!!!
Noooooooo!!!!!
I've been trying to make this for 2 weeks now [lot of eggs]
Last time I mastered New York baked cheesecake it took three months. This time I was determined not to get sucked into the addictive spiral of making Japanese Cotton Cheese cake and then this recipe popped into my inbox.
I'm now going to have to revisit my addiction based upon this recipe.
Nooooo!!!!
I baked it. Followed the instructions and the results were amazing. Light, airy, delicate... fabulous!
+Lisa Boban Hi, Lisa. Since you've made it, here's a quick question: is the texture more of a sponge cake or does it have the "cheesy" texture?
+Theodora Balaban Not really a spongecake, since there is very little flour in it. The texture is closer to a soufflé -very delicate. My family generally doesn't like cheesecake, but they gobbled up this one.
+Lisa Boban This looks a lot easier than the recipes I've been testing. They all say to melt the dairy mix over a double boiler first. Also beat the egg yolks separate and the egg whites. My main issue has always been that water ends up in the bottom of the cake tin from the bain-marie creating a soggy bottom. I switched to a tin with a solid bottom but the same issue. This is because other recipes say leave the cake to cool in a switched off oven. As the oven cools the moisture condenses on the roof oven and rains on the cake. As the cake shrinks the water ends up down the side. This recipe allows the cake to cool down out of the oven. I'm gonna give that a whirl.
+siegeism Make sure your eggs are very fresh! :)
CHEF, YOU ARE THE BEST!
I love showing my friends these videos.
Love your videos all the time!!!! Looks delicious!!!! :3
every time I watch this channel I see so many tasty things to eat.
the narator voice make me laugh, i don't know why
kahfi bonboy the accent right
kahfi bonboy just saying, the narrator is Francis if you didnt know.
it made myself laugh too but I know why :D
kahfi bonboy Yeah, I know. It is funny! I thought it would make a sense if the narrator had a French accent as the dog is the French Poodle, but the accent is like someone of an Indian descent.
My husband and laughed so hard when he was talking about the aluminium couldn't understand what he said just enjoyed the accent
This is officially my new favourite cooking show. Yummy food AND a dog?! Win!!!❤️❤️❤️
Lol at Francis having no business with the cake haha
I'm unable to watch these without wanting to cry!! I miss Francis so much
i can't understand lol but it's so entertaining to watch and listen to this vid :D
Just made this - was absolutely delicious! Light, fluffy and not too sweet - thanks for a great recipe!!
Wait... she spread apricot jam on a slice of cake separated away from the actual cake, then it switches to a scene where the same slice is being coated with apricot jam again but in the empty cake part. what
magic, my friend
+Cynthia Tsuki That means she made two cheesecakes. (^.^)
+Cynthia Tsuki Magic, You did not see the talking dog ?
+Cynthia Tsuki Since it was so zoomed up, I just assumed it was the other side of the cake, so you can't see the first slice cutted out
+sbeling impruver Indeed, this channel is magical. Starting w/ the talking dog...
Actually the most perfect cake ever.
yes, i do like button :3
I just finished making this. It was the most tastiest cheesecake I've ever had 😍 it had such a satisfying flavor and it went well with some green tea ❤❤ thank you for the great recipe!
RubiMercuri You are welcome😍 Glad you enjoyed our souffle cheesecake❣️😋
Hahahahahha the guy's voice gave me a goood laugh xD
It sounds delicious and has less sugar than any cheese cake that I have tried before. Thank you for sharing!
I found that at the temperatures and times you have set, and following American farenheit, the cake needs more time than you have prescribed. Also, the measurements of the butter appear off? You appear to put a whole stick of butter in, which would be like something like 7oz? but you say you used 0.7oz. However, isnt 0.7oz just like a sliver of butter? Can you clarify? Thanks!
The size of the butter in the video is not a whole 7 oz stick. Just compare it with the cream cheese it is 1/3 the size os the 3.4 oz cream cheese.
William Tan I tried and it took the normal amount of time. Maybe you put too much water in the pan?
Goddess of Sun's Cooking. Love her smile and cooking skills
What if I want to make a bigger cake, lets say around 24- or 26 cm cake pan? :( And is this cake flour? like all pourpose flour? or Corn flour like corn starch?
I think cake flour is slightly different than all purpose flour, but I think I've seen how you can substitute all purpose for cake flour. Something along the lines of one cup cake = one cup all purpose - 2 tablespoons or something. I feel like I'm forgetting something, though.
all purpose should do the job
you can make homemade cake flour with those two! as Avery said, just take out 2 tbsp from 1 cup of all purpose flour and replace with 2 tbsp of corn starch ^0^
What a triumph! I love your choice of music at the end, cooking a souffle is so stressful I really shared the feeling of victory at how well it turned out :D A beautiful cake.
寝てるフランシスかわいい(◍′◡‵◍)
Tried it and i'm going to bake the second time now. Excellent recipe!
Cooking With Sleeping Dog. :-)
I tried this cheesecake with a caramel sauce in a restaurant in Tokyo. So delicious!!!!
Omg his pronunciation, I just can't
TerryPaws! British think the same thing about americans.
the woman reminds me of my aunt, bless their hearts
how do i know if i've broken the foam? what does broken foam look like?
I think they meant deflating the egg whites too much. You want to fold them gently into the mixture rather than vigorously mix it in
literally, it looks like a broken foam. your meringue will look wet and grainy.
Watch this. Meringues part is important. th-cam.com/video/zhuRyq7NrcA/w-d-xo.html
素敵レシピありがとうございます。
本当になんでもお上手ですね。
見ているだけで幸せな気持ちになりました。
さて、私に作れるかな…😅
+themanamamamama 失敗もよくありますよ〜でもめげずに頑張ってください(*^^*) 底が抜けるタイプであることを忘れていて、早く冷まそうとして水につけてしまったこともあるんですよ、、、とほほ
英語癖ありすぎ
私も始めは気になってたんですけど…慣れると何故か中々にしっくり来ますよ笑
どうやらこのチャンネルは常連さんばかりですしもう母語が英語の方ですら慣れた感笑
わざとに決まってるやん
Just made this today! And it came out perfect!! I used a springform pan that's slightly bigger than 8" so I use 1.5x of each ingredients. I also made my own cake flour as cake flour is not available in Canada. The cake was super fluffy when it first came out of the oven. And after cooling in the fridge for couple hours, it becomes more dense and the flavour is richer! I like eating both ways! Thank you so much for all the great videos! Been following you for many years!! Please post more :)) xoxo
rip dog
tried this recipe with vanilla bean paste & self-raising flour it was amazing!
I can't take the accent 😂😂😂😂 funny tho my Japanese friend speaks like that too
I absolutely LOVE cooking with dog videos so very much! I have been a viewer for so long and it i will always watch your videos they are so amazing!!
ふわふわ
fuwa fuwa time
I love how you’re always look so happy when making the food 😋. Thank you so much for the delicious recipes. I’m going to make it for my family. My children loves them so much 🙏🏻
the dog is always so tired
+Sadjad Ali He's just relaxed & laid back.
+Naomi M Yeah. Maybe soon he'll be energetic & young again in another world...
+Sadjad Ali He had a long day. Paperwork and all the usual stuff.
Love this series! I miss living in Japan and this makes me feel a little better when I watch and cook the recipes! 💕
i cant find sour cream here..could i get the subtitue?
Asrida saskia novarida go check out gemma stafford she can tell u how to make homemade sour cream
Kitty Yang thank you for answer, i love Gemma too ^^ but unfortunenally i also cant find heavy cream in my town,,, so that's why i ask about something else that could replace it^_^
+Asrida saskia novarida could use plain yogurt as a substitute make sure it's full fat though..
Julie Eheng oh i never thought of yogurt.. thank you Julie ^^
I like how the dog is so unconcerned about what's going on. Joking aside, great recipe. Going to try this at home.
こ、この発音は……？どうしました？日本訛りの発音でもない気がするんですが……
She looks so damn happy in the end! I love this soooo much =D
Thanks for sharing this wonderful recipe!