Japanese Cotton Cheese Cake

日式輕乳酪蛋糕

https://youtu.be/HV-vaC7nDlo
Another recipe in US measurements:
https://youtu.be/wVb5skPV43A

Ingredients A:

• 60g milk
• 50g butter
• 160g cream cheese
• 6 egg yolk
• 50g flour (低筋）

Ingredients B:

• 6 eggs white 
• 10g vinegar or lemon juice
• 75g sugar

Instruction:

1. Turn in oven 320F and put pan with water into oven to preheat.
2. Separate egg yolk and egg white.
3. Cook milk, butter and cream cheese in low heat till melted. Turn off heat.
4. Add all egg yolk and blend.
5. Sieve flour and add to the above and mix well.
6. Beat egg white and vinegar and gradually add sugar (at 3 intervals) and blend till firm peak. Do not over beat as well.
7. Then add egg white into #5 in 3 batches. 
8. Fold it well and pour into pan with parchment paper in the bottom. cover top with Aluminum foil.
9. Bake for 1 hour.
10. Then remove aluminum foil and bake for another 20 minutes.
11. High broil for 3 minutes for top to turn golden brown.
12. Let cool and the cheesecake can be flipped over easily to remove the parchment paper.
13. Refrigerate it and

 

Below is a result of beating the egg white incorrectly by add all sugars at once instead of gradually and possibly over beat and not reaching firm peak.