Today i made a cheese cake using low protein and corn flour combination. The original recipe was actually using middle protein flour (regular flour in short) and corn flour. I wanted to use mocaf or other cassava flour but when i thought of the aroma, I became hesitate.
Basically, no big problem when using these two flour combination. Just small problems:
- The cake seems more fragile and not as dense as using regular flour. Yet, well, it’s cheesecake, not much different though: still soft, moist, melting in the mouth.
- I noticed, there are more bubble in the cake rather than when making with regular flour (even with the same technique, no knocking the pan on the table to release the bubble). I think, i will try knocking the mould on the table on my next cheesecake. It was always ok without doing it anyway. I don’t know why this time producing lots of bubble (though the taste is still good though…haha)
- The cake shrunk more than using regular flour. I still don’t know:
- Did it have to do with using low protein flour? The cake shape didn’t hold as good as using regular flour; or
- Did I do the technique wrong? *I didn’t feel so but well, may be I did.
- Was the temperature too high? *I didn’t use 160C temperature as the recipe suggested. I use around 153-155C. The cake is actually ok. I mean, the moist etc is ok but it shrunk (though not kind of extreme shrinkage).
The texture and moist are good though. Usually, shrunk cake texture and moist are not good. So, i’m still confused here.
I still don’t have any solution in mind. Even if i have, i still question it.
- I thought of lowering the temperature but i already did.
- Usually after the baking time is over, the oven door is open slightly and left the cake cooling down in there. Sometimes, I did this, sometimes not. May be, i should try this technique when using this flour combination. May be, taking it from oven while it was hot gave this fragile cake more shock (because of the flour combination. Please refer to small problems no.1 above). It was ok after taking it out from the oven but the problem arouse when the cake was cooled down.
— Just remember, I made a cheesecake using cassava flour combine with corn flour today…Big mould and small moulds. But the big one failed because i put the rack above it and it caused bad effect to the baking process. But the little moulds succeed. Goodness! The leftover dough is ok while the main dough (cake) was a mess just because I push all the mould in my ‘little’ oven…Haha… Will write about it later…The taste? GOOD–
The recipe (this is actually 1/2 recipe. The full recipe is from a book. This 1/2 recipe is by me. I modified the eggs usage)
Prepare the ingredients in red letter.
Melt: 30gr unsalted butter + 60ml whipped cream + 125 gr creamcheese. Make sure all are melt and no clod! I turned off the fire right after all melt well (no need until it is boiled) and still stir in on the stove without fire. Set aside (I don’t put it on the stove when I set aside this mix).
Put in 25gr low protein flour +25gr corn flour together into melted creamcheese dough. Add 1/2 tsp grated lemon peel (skin). Mixed with spatula or batter lightly until all mixed. Make sure all are mixed well and evenly and no clod. Add 2 yolks in the dough. Mix it again. Set aside.
Use mixer with middle speed to mix 3 white eggs+1/2 tsp lemon distillation. Mix with mixer until bubble arise and then add gradually 62.5gr of fine sugar. Mix until it shows soft peak. (What is soft peak? Well, you might want to browse youtube if you want to really see what it looks like. It is actually the peak form when we pull up the mixer. The peak is bent a bit, not ‘fall’. Just bent a bit. It is better to see in the youtube about mixing the white eggs and soft peaks).
Put in 1/3 part of white egg dough into the creamcheese dough. Mix with spatula or batter until evenly.
Put the CREAMCHEESE dough into white eggs dough gradually (2 times in my case) and mix with SPATULA with folding technique (search in youtube or google, please). Mix evenly. Don’t mix too long. It’s not a difficult technique but yet not easy peasy either. Need to practice how to mix evenly using folding technique.
Bake in 153-155C/75minutes (depend on your oven though) low heat with au ban marie technique (put the cheesecake mould in another pan in which we give some water (don’t give it too much. Well, there are some theories said differently though but I choose not to pour in too much)).
I DON’T USE MIXER ANYMORE to mix the dough, even with low speed. The result is not the same. It ruins the air created in the dough. I could see the dough decrease or shrunk even before the baking. Some people might still ok with this or allow but I really can’t say anything about it. I don’t use it anymore.
There is may be some other technique in making this cheesecake. You may want to try it with other technique, too.