Kumo is a cheesecake brand created by Kumo (Shanghai) Brand Management Co., Ltd. Its first store in China is located in Luomei, the core of Shanghai Xujiahui business circle, and has since landed in Hangzhou, Nanjing, Zhengzhou and Shenzhen. The brand focuses on handmade cheesecakes that are baked and sold now.

The store mainly sells original cheesecake, chocolate cheesecake and salted egg yolk cheesecake, as well as cheese ice cream and cheese pudding. KUMO comes from the Japanese pronunciation of "cloud", so the brand selects European natural pasture milk, Australian cream cheese, French AOP certified butter and Hokkaido native wheat flour to make a cheese cake with cloud taste.

Homemade cakes at home:

1. Prepare two clean pots without water and oil, and separate the egg white from the yolk. When separating egg white and yolk, be careful not to scatter the yolk. Add pure milk 120 ml into the egg yolk basin and stir well. Add 20 ml of cooking oil, yeast, a few drops of lemon juice or white vinegar and stir well. 100g flour is added twice and stirred until it becomes thick. Be careful not to push too hard.

2. Prepare a meat grinder, dry the water with a paper towel, pour the egg white into it, add10g sugar, and stir until tiny bubbles appear. Add10g sugar for the second time, and beat until visible lines appear in the egg white. Add the last10g sugar and beat until it is difficult to foam. That is to say, pick up a little egg frost with a shovel. The egg frost is straight and will not bend.

3. Add the meringue to the egg yolk paste and stir to mix the batter. Don't turn around, it's easy to get stiff and defoam.

4. Brush the oil evenly on the bottom of the rice cooker, pour in the evenly stirred batter, pour it all, and then shake it to shake out the bubbles inside, so that there won't be many pores in the baked cake.

5. The rice cooker selects the cake button. If not, you can cook it directly for more than 35 minutes. You can cook it directly then.