What kind of stabilizers can I use when making souffles, Japanese cheesecake or egg beaten products?

What kind of stabilizers can I use when making souffles, Japanese cheesecake or egg beaten products? - Charming multiracial kids in hairbands with decorative hare ears and painted eggs looking at camera on Easter Day

I would like to know more about effective stabilizers for egg-based cakes and similar dishes. I've heard that some people use gelatine, but wouldn't that make the cake ( Japanese cheesecake) have a jelly texture? Are there other options if this is the case as I want to preserve the light, egg-y fluffiness of these dishes?



Best Answer

For non-culinary reasons, I would offer substitutions to gelatin;

  • As for a powerful stabilizer akin to gelatin but that doesn't precisely gel (go to pectin for that), when you are heating the food I have found agar to be a pretty effective stabilizer in vegan quiche that rely on a silken tofu base. I have used it to stabilize cheesecakes, pudding pies, and puree based pies and been pleased each time.

  • As for a middling stabilizer/thickener, i.e. if you don't want to veer nearer to the gelatin edge, you can try tapioca flour; per Isa Chandra Moskovitz, "[sometimes tapioca flour can be used] interchangeably with corn-starch in recipes, but we feel it does have a different kind of cooked texture (thicker, gooier)."[VPITS p.7]




Pictures about "What kind of stabilizers can I use when making souffles, Japanese cheesecake or egg beaten products?"

What kind of stabilizers can I use when making souffles, Japanese cheesecake or egg beaten products? - Smiling multiethnic girls playing with bunny ears on light background
What kind of stabilizers can I use when making souffles, Japanese cheesecake or egg beaten products? - Smiling multiethnic children with bunny ears and plastic eggs looking at camera against fabric with rabbit pattern during festive event
What kind of stabilizers can I use when making souffles, Japanese cheesecake or egg beaten products? - Calm ethnic woman taking refreshing drink from refrigerator in shop



How do you keep Japanese cheesecake from collapsing?

Try letting it cool in the oven. The tip is from the blog "The Little Teochew", which writes: Leave to cool in oven with door ajar, about 30mins to 1 hour. Sudden changes in temperature may cause the cake to cool too quickly and collapse.

How do you stop a souffle from falling?

Those souffles that collapse when a pin drops are too dry. Souffles become dry when they bake for too long. In order to make sure your souffle is cooked enough, but not too much, jiggle the dish just a bit a few minutes before it's supposed to be done baking.

Why does my Japanese souffle cheesecake crack?

This is because if it is not greased well when the cheesecake batter is about to rise, the batter will be pulled by the lining paper if it sticks to it and it causes the top of the cake to crack. Also, if the baking temperature is too high the cake can crack. Every oven is different, so knowing your oven is important.

Why did my Japanese cheesecake fall?

If the oven temperature is too high, the cheesecake will rise too fast, break the structure, and eventually crack. If the heat source is too close to the cake, the cake will also get big cracks. The taste will be fine, and after the cake cools down, the big cracks will be less obvious.



Fluffy and Delicious Japanese street food! $1 Cheap ingredients! Easy homemade Souffle pancake




Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Eren Li, Eren Li, Eren Li, Khoa Võ