Making Chocolate Cookie Crust : Line parchment paper on the bottom and the side of φ18cm round springform cake pan, beforehand. Preheat the oven up to 180C. ① Put all of “Choco Chips” (207 gram) into a mixer to crush it into powder. ② Remove vanilla cream from Noir with a knife, that is supposed to be combined with Mascarpone Cream cheese . ③ Put all of the black cocoa cookies of Noir into the mixer to crush it into powder and mix it with the Choco Chips powder. ④ Prepare 120 gram butter melted over medium heat. ⑤ Power the melted butter into the blended powder to mix well. Dump it into the mold (cake pan) to make a cookie crust. Press the cookie dough with a spoon firmly and evenly to make a high lateral wall. ⑦ Let it cool for 30 minutes in a fridge. ⑧ Oven-bake at 180C within 10 minutes (about 7 minutes). ⑨ Keep it in a fridge until use.
<2>マスカルポーネクリームの作成 クリーチーズを混ぜきるまでBain-marieで行います。 ①全卵3個分を卵黄と卵白に分けます。卵白は使用時まで冷蔵しておきます。 ②大型耐熱ボウルに卵黄3個(60グラム）、上白糖35グラムを入れBain-marieで砂糖が十分に解けるまで加熱します。 ②砂糖が解けたらマスカルポーネ250グラムを加え、フラワーホイッパーで混ぜます。この時バニラオイルを数滴加えます。 ③マスカルポーネが均等に混ざったらクリームチーズ200グラムを混ぜます。この時ビスケットから取り除いたクリームも混合します。均等にまざったら過熱を止めて室温に放置します。 ④中型ボウルに卵白3個分を入れ、白ワインビネガーを3グラム、塩0.5グラムを加えます。電動ホイッパーでsoft peakまで攪拌する。 ⑤上白糖をtotal 35グラム加え、stiff peakまで混合します。砂糖は常法に基づき2回に分けて混合します。 ⑥メレンゲとマスカルポーネをスパチュラを用いて丁寧に混合していきます。混合は中心から外側、下から上方向に丁寧にスパチュラを動かします（center to margin, down to up fold method)。 ⑦均等になったところで冷蔵庫に保存しておいたクラストに注ぎます。 ⑧オーブンで160℃で45分焼成します。室温で冷ました後、冷蔵庫に一晩おいておきます。
Preparing Mascarpone Cream cheese : The following procedure is performed under Bain-marie until cream cheese has got incorporated with Mascarpone. ① Separate egg yolks from egg whites. Keep egg whites in a fridge until use. ② Place 3 egg yolks (60 gram) and 35 gram superfine sugar into a large bowl and whisk well over simmering water in a sauce pan (Bain-marie) until the sugar is completely resolved.. ③ Add 250 gram Mascarpone with a few drops of vanilla oil and whisk until well incorporated. ④ Add 200 gram cream cheese with all of the previously removed vanilla cream (65 gram) and whisk well until the no streak of the cream cheese is seen. Then remove from heat to keep it at room temperature. ⑤ Place 3 egg whites and 3 gram white wine vinegar, 0.5 gram salt in a middle bowl. Electric-whisk until the soft peak form. ⑥ Gradually adding 35 gram superfine sugar in 2 batches, electric-whisk until the stiff peak form. ⑦ Combine the Mascarpone cream cheese mixture and the stiff peak meringue with folding it gently with a spatula according to the center to margin, down to up folding method. ⑧ Pour the batter into the cookie crust. Oven-bake at 160C for 45 minutes, Chill it in a fridge overnight.
スフレチーズケーキ : Soufflé Cheesecake as Japanese Soufflé Cheese cake part1
スフレチーズケーキは、正式にはJapanese Soufflé Cheesecakeと呼ばれオリジンは日本だそうです。ベークドチーズケーキに使う生クリームを牛乳に変更して湯煎で焼き上げることでふんわりと仕上がるのが特徴です（カロリーも控えめになります）。スフレチーズケーキの焼成は、ほとんどのオーサーが湯煎で160℃ x 50~60分（表面が狐色に焼けるまで）を標準手法としているようです。
Making batter : In advance, line parchment paper on the bottom and side of a φ18cm springform cake pan. The lateral paper shield needs 10 cm hight at least because a cake rises over the side wall of a cake pan. Then cover the bottom of the cake pan with 2 layers of aluminum foil overlapped. Preheat the oven up to 160C. ① Place 200 gram cream cheese, 40 gram butter, and 80 gram whole milk into a large bowl and warm it up over a double boiler (Bain-marie) on medium-low heat. ② Stir evenly until smoth. Then, remove fron heat and add a few taps of a lemon essence and 10 gram lemon juice. Stir evenly. ③ Separate 4 whole eggs to egg yolks and egg whites, and refregerate egg whites in a fridge until use. Dump 4 egg yolks into the cream cheese mixture and whisk evenly.
Making meringue : ④ Sift 25 gram cake flour, 25 gram bread flour and 16 gram cornstarch over the egg yolk- cream cheese mixture. Fold it evenly until no powder chunk shown. Put it aside. ⑤ Place 4 egg whites and 3 gram white wine vinegar into metal bowl and electric-whisk at low speed. ⑥ When it gets into the soft peak form, adding 30 gram superfine sugar, continue to electric-whisk at high speed. Repeat the same procedure at 3 times until the sugar is exausted. ⑦ Stop whisking at the stiff peak form. The meringue has done.
⑧メレンゲを1/3ほどーズ混合液に加え、スパチュラで混ぜてなじませます。 ⑨Go back methodに従い、メレンゲに上記を全部戻し今度はゆっくりと丁寧に混ぜて(fold)ていきます。メレンゲの塊がなくなって均一になる最小限の回数だけfoldを繰り返します。 ⑩用意した焼型に生地を注ぎます。 ⑪天板に乗せ、お湯を底面から1cmを超える深さになるまで加えます。 ⑫160℃で60分ほどオーブンで調理します。時間は表面の焼き色を見ながら微調整します。この後、加熱を止めオーブンのドアを少し開いて（割り箸を挟んだ程度の隙間を作ります）予熱で20分位じっくりと中心部まで熱を加えておきます。 ⑬オーブンから取り出して室温で冷まします。クッキングシートの油の跡から2cmくらい丈が縮んだことが分かります。
Preparing for oven-baking : ⑧ Dump 1/3 volume of the meringue into the cream cheese mixture and fold it with a spaula until well incorporated. ⑨ Accoring to go back method, return it back into the meringue in the metal bowl. Fold it gently to avoid deflating the meringue until no meringue mass shown. ⑩ Pour the batter into the prepared mold (pan). Tap the pan and release large air bubble with stirring by a stick. ⑪ Place the mold on the bking plate filled in hot water which requires 1cm depth at least. ⑫ Oven-bake in the hot water bath at 160C for about 60 minutes until the surface gets golden brown. Then turn off the oven and leave the cheese cake with the door slightly opned for about 20 minutes. ⑬ Cool it completely at room temperature although the cake loses its volume in the hight.
Assembling : ⑪ Dump 1 cup of an apricot jam into a saucepan to dissolve over medium heat. Blend it into puree with a handy-blender. ⑫ Pour the puree over the cake. Let it chill with unmolded in a fridge overnight..
チーズケーキの焼き時間の公式 150℃～160℃ X 50~60分（表面が狐色に焼けるまで） その後オーブンをオフにして若干ドアを開き気味にして予熱で20分位焼き進みを加える。
How to cook : Beforehand, prepare 1 lemon zest and 160 gram fresh lemon juice with no antiseptic agent. It takes about 3 fresh lemon of the medium size. All procedures as bellow mentioned, get through the double boiler method. ① Place 2 whole eggs and 2 egg yolks, 150 gram powdered superfine sugar in a large heat-durable bowl. Whisk gently over simmering water in a saucepan (Bain-marie) with a balloon whipper until sugar is completely dissolved. ② Pour 160 gram fresh lemon juice and 1 lemon zest and mix well. ③ Add 15 gram cornstarch and whisk until well incorporated. ④ Cook the egg mixture with stirring constantly. Simmer the mixture up over 70C. It usually takes about 10 to 15 minutes. The mixture will get thick around that temperature.
When is the time of removing from heat?: ⑤ When a line drawn with the finger has got clear on the surface of the spatula, it’s just the time to remove from heat. ⑥ After removing from heat, dump 30 gram butter (cubed) to make it completely dissolved with stirring by the spatula. ⑥Transfer the lemon curd through the mesh strainer into a sterilized cup and keep it cool in a fridge.
Making a carrot batter: ①lLine parchment paper on bottom and side of a cake pan. Preheat the oven up to 180C. ②Dump 160 gram Tianjin sweet roasted chestnuts into a mixing cup to crush it into the powdered. Grate 250 gram carrot with a ceramic peeler and dice into small pieces. ③Sift 140 gram cake flour, 140gram bread flour, 3 gram cinnamon powder, 2.5 gram salt, 3 gram baking powder, and 3 gram baking soda into large bowl to mix well with a fork. ④Place 4 whole eggs and 320 gram powdered sugar into a heat durable large bowl and whisk over the double boiler (Bain-Marie) until the sugar is completely melted. ⑤Remove from heat and electric-whisk until it gets pale and triple volume (ribbon stage). ⑥Pour 300 gram vegetable oil and continue to electric-whisk at low speed until it gets well incorporated.
⑦刻みニンジン250グラムを投入してホイッパーで均一になるように混ぜます。 ⑧粉類を篩い、スパチュラでホールドしていきます。常法に従い、中心から外側に向かい下方から上方に回転させながら混ぜます（center to margin, down to up fold)。篩に残った少しおきめの塊は最後に混ぜます。 ⑨焼型（18 cm springform pan)に注ぎます。なかなか熱が通りにくいですので忍耐を要します。4層分を一回で焼き上げますので火入れは工夫が必要です（4つの焼き型があるなら4等分して焼けば１個30分位で焼成できると思います）。まず180℃で約30分焼成します。この辺で表面の焼きが先行しますので、アルミホイルでふたをして170℃に落としてあとはじっくり焼きます。大体プラス50分位かかってやっとバウンスバックと串による確認で焼きあがったことが確認できました。 ⑩ケーキスライサーで4層に分割します。こういう時は便利な道具です。 クレームシャンティイ（作成法はその4を参考にしてください）をこしらえて、スポンジ→ホイップクリーム→ スポンジ→ホイップクリーム の順に積んでいき、最後にピーラーを用いて削りチョコを振りかけます。
⑦Dump grated carrots all into the batter and whisk evenly with a balloon whipper. ⑧Sieve dry ingredients and fold it gently with a spatula following the center to margin, and down to up fold. ⑨Pour the batter into the cake pan and oven-bake at 180C for about 30 minutes and successively bake at 170C for about 50 minutes covered on top with aluminum foil. ⑩Cool it at room temperature and cut horizontally with a cake slicer into 4 parts. Assemble the cake with Creme Chantilly and grate dark chocolate on top.
①クッキングシートから26 cm x 26 cm x 2 ｃｍサイズの正方形の底面を持つ紙型を作成します。オーブンを170℃で予熱しておきます。 ②冷蔵庫に冷やしておいた全卵を卵黄と卵白に分け、卵白は出番まで冷蔵庫に冷やしておきます。先に60グラムのplain flour(薄力粉：強力粉＝1:1混合）を振るっておきます。カカオパウダーを加える場合はカカオパウダーを12グラム、その分plain flourを減らして48グラム混合して前もって別容器に振るっておきます。 ③卵黄3個分（約60グラム）、上白糖60グラム、常温の牛乳30グラム、塩2グラムを中型耐熱ボウルに入れBain-marieでフラワーホイッパーを用いて攪拌します。 ④卵黄混合液に30グラムのキャノラオイルとバニラオイルを数滴加えて十分に混ぜます。ダークチョコレートを生地に混ぜたい場合はキャノラオイルに12グラムのダークチョコレート（カカオパウダーと同量）を混ぜて湯煎で溶かして混ぜに行きます。 ⑤メレンゲ混合時のロスを最小限にするため、ここで小麦粉（または小麦粉ーカカオパウダー）を篩って卵黄混合液に混ぜに行きます。乳化を安定した状態にしておいて次のメレンゲ作成に移ります。
Pictures of upper row : for chocolate sponge cake, lower row: for vanilla sponge cake ① Make a square-shaped paper mold which has 26 cm x 26 cm x 2 cm (hight) in size with using a cooking paper. Preheat the oven up to 170C. ② Prepare cold eggs chilled in a fridge. Separate egg yolks from egg whites. In advance, shift 60 gram plain flour in a bowl. If applying cacao powder, mix 12gram cacao powder and 48 gram plain flour. ③ Place 3 egg yolks and 60 gram superfine sugar, 2 gram salt in a middle bowl over the saucepan with simmering water ( Bain-marie), and beat until the sugar is completely dissolved. ④ Remove from heat. Add 30 gram vegetable oil (Canola) and a few drops of vanilla oil and mix well. If mixing dark chocolate, melt 12 gram chocolate into the vegetable oil in a double boiler. ⑤Sieve the flour over the egg yolk mixture and whisk until well incorporated to get stable in emulsion.
⑥ According to the separation forming method, pour 3 egg whites and 3 gram white wine vinegar into a metal bowl. Electric-whisk at low speed until soft peak form. Gradually adding 30 gram sugar in 2 batches, continue to electric-whisk until stiff peak form.
⑦go back methodでメレンゲと卵黄混合液を混ぜていきます。最初の1/3量のメレンゲを卵黄混合液に投入し十分にスパチュラで混ぜます。次にメタルボウルのメレンゲに全量戻して丁寧にスパチュラで均等になるまで混ぜます。 ⑧天板に紙型を置き、生地を流し込みます。何回か天板を軽く小突いて大きな気泡を追い払っておきます。表面が落ち着いたら直ちに170℃で25分ほどオーブン焼きして完成です。
⑦Following go back method, dump 1/3 volume meringue into the egg yolk mixture and fold it until well incorporated. Then, return it to the meringue in a metal bowl, and gently fold evenly. ⑧ Set the paper mold on a cooking plate and pour the batter into it. Flip it several times to remove large bubbles. Immediately oven-bake at 170C for about 25 minutes.
Here is the final version shown. The left picture corresponds to the chocolate sponge cake, right does to the vanilla (plain) sponge cake, respectively. They’re well done, but a little bit firm to make a roll. I figured it’ll require lowering the protein concentration to add cornstarch and shortening the baking time to expose higher temperature.
①Separate egg yolks from egg whites. Place 5 egg yolks and 45 gram superfine sugar into a medium bowl over a saucepan with simmering water ( the double boiler) . When the sugar is completely dissolved, remove the egg yolk mixture from heat. ②Place 5 egg whites and 3 gram white wine vinegar into a metal bowl, and electric-whisk until soft peak form. Gradually adding 45 gram sugar in 2 batches, electric-whisk until stiff peak form. ③Dump 1/3 volume of meringue into the egg yolk mixture, and fold it with a spatula until well incorporated.
(5)Go back methodに従い、卵黄ーメレンゲ生地をメタルボウルのメレンゲに全部戻します。down to up foldで丁寧に混ぜます。 (6)薄力粉を上から篩います。 (7)切るようなイメージで中心から外側に向かってfoldしていきます。 (8)ダマがないように均等に混ざったら生地は完成です。
⑤ According to go-back method, return the egg yolk-meringue mixture into the meringue in the metal bowl. Fold it gently. ⑥Shift 90 gram cake flour over the batter. ⑦ Fold it from center to margin by down to up fold technique. ⑧ The batter is done when it gets smooth and no grainy.
(9)生地を絞り袋に入れます。そろそろ、オーブンを180℃に予熱しておきます。 (10)クッキンングペーパーにφ17cmの円をマークします。裏返しにして天板の上に敷きます。 (12)絞り袋の先端を1cmくらいの幅でカットして中心から渦巻く円を描くように絞っていきます（先端チップは無くても問題ありません）。これは底蓋となるスポンジケーキです。 (13)パウダーシュガーを適量振りかけます。オーブンで180℃ X 8-10分焼きます。
⑨Transfer the dough into a pastry bag. ⑩Draw a circle on a parchment paper and place the paper on a cooking plate. ⑪ Cut the corner of the pastry bag, and pipe a circle with 1 cm width from the center to the margin. ⑫ Dust powder sugar appropriately. ⑬Oven-bake at 180C for about 8 to 10 minutes.
(14）6cm x 25cmサイズの長方形をマークして、ここに下図のように絞っていきます。これは側面の壁と内部に入れるスポンジケーキになります。 (15)焼き上がりは下図のようになります。底蓋、壁面、内部充填用の３種類を焼きます。 (16)用意しておいたφ18cmのケーキパンにまず側面の壁を配置します。次に底蓋のスポンジケーキをハサミでトリミングして丁度に底面にはめ込みます。
⑭ Pipe φ1 cm x 6 cm sized lines side by side in the 25 x 6 cm rectangle written on the parchment paper as shown in the picture. Dust powdered sugar appropriately. ⑮ Oven-bake 3 types of lady fingers sponge cake successively at 180C for 8 to 10 minutes. ⑯ Chill it at room temperature on a cooling rack. Then, to create the charlotte dome inside the cake pan, place rectangle-sized lady fingers along the lateral wall at first. Trim the round-shaped lady fingers with a scissor and put it together on the bottom as just fit to the lateral wall.
① Place 3 egg yolks and 30 gram sugar into a large bowl over the double boiler. Place mascarpone cheese at room temperature and soften it. ② Cook the egg yolk mixture with stirring until temperature reaches 70C at least. ③Immediately remove from heat and whisk the mixture vigorously to prevent overcooked. Add 2 cups of mascarpone cheese and mix well until smooth.
④ Place egg whits and 2 gram cream of tartar into a metal bowl. Electric-whisk until soft peak form. Then add sugar and continue to whisk until firm peak form. ⑤ Gradually mix the meringue into the egg yolk-mascarpone mixture, and fold it gently. ⑥ The mascarpone cream has done when it gets smooth and even.
①Dissolve 24 gram instant coffee and 18 gram superfine sugar in 90 gram hot water, that approximately corresponds to 3 shots. ② Add 30gram dark rum ( optionally) and mix well..
Before pouring the mascarpone cream, plastic-wrap the lower half of the cake pan and bind it with a rubber ring to prevent the cream from leaking out. ① Pour the mascarpone cream into the Charlotte dome in about 1cm depth. ② Rinse the lady-finger sponge cake into the Tiramisu syrup and place it on the surface as you like.. ③ Pour the mascarpone cream again and place the rinsed sponge cake as you like. Repeat that until the mascarpone cream is exhausted. ④ Chill it in a fridge overnight.
Place egg yolk and sugar in a large bowl. Mix egg yolk and sugar over the double boiler with a balloon whisk. Melt butter over medium-low heat completely. Gradually pour the melted butter into the egg yolk mixture and fold it with a spatula .
Sieve cake flour through a mesh strainer over the batter, and fold it until well incorporated. Then pour warm milk gradually into the batter with folding continuously. it’s just like a custard cream, pre-vaporized and unconcentrated.
Place egg whites into a metal bowl and add a few drops of white wine vinegar. Electric-whisk until it gets to the soft peak form. Then gradually adding sugar Iin two batches, continue whisking until the stiff peak form. When the meringue reaches the stiff peak form, it dose not move even if flipping the metal bowl down. Preheat the oven up to 150C. Then dump the meringue into the batter, and whisk roughly with a balloon whipper. The surface of the batter looks like Antarctic Sea. Pour the batter into the grill pan. Oven-bake at 150C for 45 to 60 minutes.
