Pineapple Cheesecake Chiffon Recipe by cookpad.japan
Cooking Instructions 1 Simmer the pineapple: Cut the pineapple into 1 cm chunks and put into a small pot with the sugar. Boil until the pineapples are cooked through and the color has changed. Let cool. 2 Sift together the flour and baking powder three times. Preheat the oven to 170℃. 3 Mix together the ● cream cheese and milk until soupy. 4 Put the egg yolks and granulated sugar into a bowl and set in a double boiler. Beat with an electric mixer until it reaches the ribbon stage. 5 Add the vegetable oil a little at a time, mixing well as you go. Add the ● ingredients and mix well. 6 In a separate bowl, make meringue with the cold egg whites and the ★ granulated sugar. 7 Add the sifted dry ingredients and the ◇ boiled pineapple to Step 5 and mix with a whisk until no longer powdery. 8 Then, add 1/3 of the meringue to Step 7, mixing with a whisk until even. It's okay even if the meringue gets mashed. 9 Add half of the remaining meringue to the bowl and use a rubber spatula to mix it together. 10 Once evenly blended, transfer the mixture to the bowl from Step 6 and mix together with a rubber spatula, scraping the bottom of the bowl. 11 Pour the batter into the cake pan and bake at 170℃ for 35 minutes while keeping an eye on it. 1 Simmer the pineapple: Cut the pineapple into 1 cm chunks and put into a small pot with the sugar. Boil until the pineapples are cooked through and the color has changed. Let cool. 1 Simmer the pineapple: Cut the pineapple into 1 cm chunks and put into a small pot with the sugar. Boil until the pineapples are cooked through and the color has changed. Let cool. 2 Sift together the flour and baking powder three times. Preheat the oven to 170℃. 2 Sift together the flour and baking powder three times. Preheat the oven to 170℃. 3 Mix together the ● cream cheese and milk until soupy. 3 Mix together the ● cream cheese and milk until soupy. 4 Put the egg yolks and granulated sugar into a bowl and set in a double boiler. Beat with an electric mixer until it reaches the ribbon stage. 4 Put the egg yolks and granulated sugar into a bowl and set in a double boiler. Beat with an electric mixer until it reaches the ribbon stage. 5 Add the vegetable oil a little at a time, mixing well as you go. Add the ● ingredients and mix well. 5 Add the vegetable oil a little at a time, mixing well as you go. Add the ● ingredients and mix well. 6 In a separate bowl, make meringue with the cold egg whites and the ★ granulated sugar. 6 In a separate bowl, make meringue with the cold egg whites and the ★ granulated sugar. 7 Add the sifted dry ingredients and the ◇ boiled pineapple to Step 5 and mix with a whisk until no longer powdery. 7 Add the sifted dry ingredients and the ◇ boiled pineapple to Step 5 and mix with a whisk until no longer powdery. 8 Then, add 1/3 of the meringue to Step 7, mixing with a whisk until even. It's okay even if the meringue gets mashed. 8 Then, add 1/3 of the meringue to Step 7, mixing with a whisk until even. It's okay even if the meringue gets mashed. 9 Add half of the remaining meringue to the bowl and use a rubber spatula to mix it together. 9 Add half of the remaining meringue to the bowl and use a rubber spatula to mix it together. 10 Once evenly blended, transfer the mixture to the bowl from Step 6 and mix together with a rubber spatula, scraping the bottom of the bowl. 10 Once evenly blended, transfer the mixture to the bowl from Step 6 and mix together with a rubber spatula, scraping the bottom of the bowl. 11 Pour the batter into the cake pan and bake at 170℃ for 35 minutes while keeping an eye on it. 11 Pour the batter into the cake pan and bake at 170℃ for 35 minutes while keeping an eye on it. 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