Taylor Brio
@taylorrecipes24 • 180,200 subscribers
Videos
Fluffy Japanese Cotton Cheesecake Recipe 👇 👉Ingredients: 3 large eggs (each ~2 oz or 56–60g) — separated 4 oz (113g) cream cheese (room temperature) 3 tbsp (45ml) whole milk 1 tbsp (14g) unsalted butter 1½ tbsp (12g) all-purpose flour 1 tsp (3g) cornstarch 3 tbsp (36g) granulated sugar ½ tsp lemon juice Directions 1. Prep the Eggs: I separate the yolks and whites first, then chill the egg whites in the freezer for 10 minutes. This quick freeze helps whip them up with better structure. 2. Make the Cream Cheese Mixture: In a mixing bowl, I combine the room-temp cream cheese, whole milk, and butter. I place the bowl over a pan of gently simmering water (double boiler style) and stir until it's smooth and warm. Once blended, I whisk in the egg yolks. 3. Add the Dry Ingredients: Next, I sift in the all-purpose flour and cornstarch right into the cheese mixture. The cornstarch softens the texture. I stir everything until smooth, then pass it through a fine sieve just once to get that luxurious, silky batter. I keep this bowl in a warm water bath (about 110°F / 43°C) so it stays warm while I prep the meringue. 4. Prepare the Cake Pan: I use a 6-inch solid pan (no removable bottom). If yours is springform, wrap the bottom with two layers of foil to prevent leaks. I grease the sides lightly with butter and line the bottom with parchment paper. 5. Make the Meringue: I take the cold egg whites from the freezer and start beating them with an electric mixer. I add the sugar gradually along with the lemon juice. I beat on medium-high until I see defined lines, then switch to low speed to finish them slowly. I stop at soft peaks that look glossy and bend like a hook when I lift the whisk. 6. Fold the Batter: I take a third of the meringue and gently fold it into the cheese mixture using a spatula. Once it’s blended, I pour everything back into the remaining meringue and fold again, gently, without deflating it. 7. Bake in a Water Bath: I pour the batter into the prepared cake pan until it’s about 80% full. I give the pan a few gentle taps to pop any big air bubbles. I place the cake pan in a larger pan and pour hot water into the outer pan until it’s about ⅔ inch (1.5 cm) deep. 8. Triple Stage Bake (Bottom Rack): 350°F (175°C) for 20 minutes 300°F (150°C) for 15 minutes 265°F (130°C) for 40 minutes This slow bake helps the cake rise gently, set evenly, and prevents cracks. 9. Cool and Serve: After baking, I let it cool in the pan just enough to touch, then carefully remove it and peel off the parchment. I flip it onto a plate — no cracks, no collapse. The sides are smooth, the top is golden, and it still jiggles just a bit. It’s melt-in-your-mouth soft when warm and silky-smooth when chilled. Both ways are divine. #creatorsearchinsights #Recipe #EasyRecipes #cake #baking #delicious #cookingathometiktoktv #foryoupage
Taylor Brio1,100,000 views • 1 year ago
Fluffy Steamed Sponge Cake Recipe (No Oven, No Mold Needed) 👇 👉Ingredients: 4 large eggs 1/4 cup white sugar (60 grams) 2 drops lemon juice or white vinegar 1 cup cake flour, sifted (120 grams) Just under 1/4 cup whole milk (3 tablespoons + 1 teaspoon = 50 grams) 2 tablespoons corn oil (30 grams) A little extra oil for greasing the bowl --- Directions: 1. Start with the eggs: I crack 4 eggs into a large, dry, clean mixing bowl. I add 1/4 cup sugar and a couple of drops of lemon juice (or white vinegar) to neutralize the egg smell. 2. Whip until fluffy: Using a hand mixer, I begin on low speed, then gradually increase to high. I whip for several minutes until thick, pale, and airy. A ribbon should form and stay visible for 8 to 10 seconds before fading. 3. Fold in flour: I sift in 1 cup of cake flour. I gently fold it in using a spatula—cutting through the middle and sweeping around the bowl. I avoid circular stirring to keep the batter fluffy. 4. Add milk and oil: I pour in just under 1/4 cup milk and 2 tablespoons corn oil. Again, I fold gently until everything is smooth and fully incorporated. 5. Prepare the bowl: I grease the bottom and sides of a medium metal or heat-safe bowl with a bit of oil to prevent sticking. I pour in the batter and tap the bowl a few times on the counter to release air bubbles. 6. Steam it up: I cover the bowl with plastic wrap (loosely pressed against the surface) and place it in a steamer over already boiling water. I steam it for 35 minutes once the steam is rising strong. 7. Cool and serve: Once done, I carefully lift it out and let it rest for a few minutes. It won’t shrink or collapse, and the texture stays soft and spongy even the next day. You can decorate with a little powdered sugar or enjoy as-is. #creatorsearchinsights #Recipe #EasyRecipes #cake #baking #homebaker #cookingathometiktoktv
Taylor Brio628,300 views • 1 year ago
Ultra-Soft Cloud Cake Recipe 👇 Light as air, incredibly tender, and even softer than chiffon cake. This recipe makes two beautifully risen cloud cakes with delicate split tops. Yield: Two 6-inch (15-cm) cakes Servings: 10–12 Prep time: 25 minutes Bake time: Approximately 50 minutes Cooling time: 1 hour Ingredients Egg-Yolk Batter 6 large egg yolks, at room temperature 1 tablespoon plus 2 teaspoons granulated sugar (20 g) 3 tablespoons plus 2 teaspoons whole milk (55 ml) ¼ cup neutral vegetable or canola oil (55 g or approximately 60 ml) ¾ cup cake flour (90 g) Meringue 6 large egg whites, at room temperature 3 tablespoons plus 2 teaspoons granulated sugar (45 g) 2 tablespoons cornstarch (15 g) ⅛ teaspoon fresh lemon juice (approximately 0.5 ml) Optional Split Tops 2 teaspoons softened unsalted butter (10 g) Instructions Preheat the oven to 315°F (160°C). For a fan-assisted oven, use approximately 285°F (140°C). Place a rack in the lower-middle position. Have two ungreased 6-inch (15-cm) aluminum cake pans ready. Place the egg yolks in a large mixing bowl. Add 1 tablespoon plus 2 teaspoons (20 g) of granulated sugar. Beat on low speed for 2–3 minutes, until the yolks are smooth, pale, and fluffy. In a separate bowl, whisk together the milk and neutral oil. Pour the mixture into the egg yolks and mix until completely smooth. Sift the cake flour into the yolk mixture. Fold gently with a silicone spatula, lifting the batter from the bottom, until no dry flour remains. Set aside. Place the egg whites in a completely clean, dry mixing bowl. Add the remaining sugar, cornstarch, and lemon juice. Mix on low speed until the egg whites become foamy and the sugar begins dissolving. Increase to high speed and whip until glossy, firm peaks form. The tips should stand upright with a slight bend. Add one-third of the whipped egg whites to the yolk batter. Fold gently with broad strokes to lighten the mixture without deflating it. Pour the lightened batter into the remaining egg whites. Continue folding gently until the color is even and no white streaks remain. Divide the batter evenly between the two ungreased 6-inch (15-cm) pans. Run a wooden skewer through each pan several times to remove large air pockets. For decorative split tops, pipe a thin cross of softened butter over each cake. Alternatively, bake the cakes for 10 minutes, quickly score a shallow cross into each top with a sharp knife, and immediately return them to the oven. Bake for approximately 50 minutes. The cakes are ready when the tops are golden, the centers spring back when lightly touched, and a skewer inserted into the middle comes out clean. Remove the cakes from the oven and gently tap each pan twice on a heat-resistant surface. Immediately turn the cakes upside down and leave them to cool completely for approximately 1 hour. Run a thin knife around the edges, carefully unmold the cakes, and slice with a serrated knife. Baking Tips Use ungreased aluminum pans so the batter can grip the sides and rise properly. Divide the batter between two 6-inch (15-cm) pans. Using only one pan may cause the batter to overflow or bake unevenly. Make sure the egg-white bowl and beaters are completely free from water, grease, and egg yolk. Avoid overwhipping the egg whites. They should look glossy and smooth, not dry or grainy. Fold gently to preserve the air inside the batter. Avoid opening the oven unnecessarily because a sudden temperature change can cause the cakes to collapse. If cake flour is unavailable, measure ¾ cup all-purpose or plain flour (90 g), remove 1½ tablespoons (12 g), and replace it with 1½ tablespoons (12 g) cornstarch. Sift twice before using. Canola, vegetable, sunflower, or grapeseed oil will all work well. Storage Store the cakes in an airtight container at room temperature for up to 1 day or refrigerate for up to 3 days. Bring refrigerated slices to room temperature before serving. #creatorsearchinsights #cakerecipe #cookingathometiktoktv #bakingrecipe #caketutorial
Taylor Brio125,100 views • 3 months ago
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