So, can I use the rectangle pan to bake with the same amount of recipe? Preheat the oven to 315 F (157 C). Watch the video and follow the steps exactly. (It should come out clean.) Cover and refrigerate any remaining portions. This is one recipe where over-baking the cake is ok. You won’t ruin the cake! I hope you get what I mean. You can prepare a mixture of honey and warm milk to brush on top of the cake. Wrap the springform pan with several sheets of foil, sealing it completely. Check the cake for doneness by inserting a toothpick into the center of the cake. The combination of fluffy cake with slightly tart cream cheese is absolutely heavenly. I’ve tried making your recipe in an 8 inch pan but it does not rise like the one in your video. For example, if normally you bake this cake in 100 mins, then bake it for about 5 mins more, then take it out. Cake, Bread and Pastries CARAMEL CUSTARD CAKE. Thank you! This recipe called Sponge Cake is one of the tastiest desserts in the Japanese cuisine its usually served for guests at parties and its very easy to make. I noticed when I bake cakes the baking time for my oven is generally longer. Also, can you use a non stick pan? I tried making another batch chocolate flavour this time, I used turkey bag to prevent water from leaking, it worked! Line the pan so the parchment paper extends about 2 inches above the pan. After pouring the hot water into the tray, quickly close the oven door. If I can, then can I double or triple your ingredients? Purin is incredibly simple and it’s so amazing that something so delicious can come from just 4 ingredients! It’s not necessary to chill this cake before serving but it tastes better when it’s cold. Should this be chilled before serving? I did try many versions of this cheesecake and some years ago, I was very happy with a version that uses butter with milk and cream cheese. Thanks to the whipped egg white, the cake has a super fluffy, tender and light texture, just like a chiffon cake. Eggs are easiest to separate when they are cold. Finally! You might find it at sushi restaurants or slightly more formal Japanese restaurants in Japan. Run the mixture through the sieve 1-2 more times and place it aside. I hope they are helpful and I wish you lots of success right at your first time trying this recipe. It's a combination of castella cake and the custard which is the leche flan.. A Castella is a Japanese sponge cake made from a … It’s a hit! Boil some water in a small saucepan. Also look out for variations of mochi like daifuku - a chewy treat made with glutinous rice - as well as dorayaki pancakes . These factors are important for achieving the fluffy and moist texture for the cake. Do I need any adjustment to it? The pan has a glass bottom which makes it cook hotter than an all metal pan, probably helping to get an even bake. Add the cake flour and whisk together until smooth. no bake cake only steam cake. However, in that case, I think it’s best to slightly overbake the cake. If the cake is baked in a small pan, you can serve it right after it is baked. I’m glad that you like them and I do hope to “seeing” you soon again on RnF, Your email address will not be published. Please note this recipe can be a bit tricky. The cold air sets the cream cheese and greatly improves the flavor and texture. 8. Thanks to the whipped egg white, the cake has a super fluffy, tender and light texture, just like a chiffon cake. 9. Compared to normal cakes, the JCC cake takes twice as long to bake, so at some point you might feel so frustrated that you take it out of the oven after only 50-60 minutes. 6. Now my question is… Those cheese souffles taste really really nice, so soft, fluffy with a distinctive flavour that I never tasted in my homemade cakes. I know many ovens that top heat is significantly higher than bottom heat. Eggs. Hi Kirsten, the recipe for that mixture is really flexible and depends on your taste. Add the cream of tartar. Hence, the cake needs to be baked slowly and gradually. the main reason lies in, f it rises too quickly, the temperature is likely to be too high and you should set it lower next time, Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Yummly (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pocket (Opens in new window), Click to share on Google+ (Opens in new window), Click to email this to a friend (Opens in new window). I plan on making this more regularly. I’ve really enjoyed making this and it gets better each time. Though this couldn’t be a perfect substitution, the good thing is that it will not affect the soft and spongy texture of the cake. Cotton Cheesecake / Japanese Cheesecake is my new favorite dessert and after you try this recipe, it will become your favorite too. The Japanese were making desserts for centuries before sugar was widely available in Japan. April 12, 2018 December 20, 2018 Jainey Sison. Check the cake for doneness by inserting a toothpick into the center of the cake. However, later I had chances to try quite many JCC in famous bakeries in Japan. Have I possibly done any mistakes? In addition, when you scoop the egg whites using a spatula, they should have a certain level of elasticity instead of being overly stiff. Hi SHL, I hope you enjoy the recipe as much as I do. Add the butter, remaining 1/4 cup sugar and lemon juice and beat for 1 minute. If you give it a try, please stop back to share your results. No other changes are needed to the recipe when adding the powder. Place cream cheese, whipping cream and sugar into a bowl (use a bowl that is larger than the pan so that when you place the bowl over the pan, the bottom of the bowl doesn’t touch the water). Can I bake the cake without the hot bath? Please help…, Hi Jenny, do you have a thermometer for your oven as from what you describe, I guess that the temperature in your oven is a bit too low…, For a 18 cm pan you can use a recipe with 5 eggs. I’m using 3 eggs but should I be doubling the ingredients? Of course i understand that i first need to adjust temperature and time for just one and then think about multiple baking but i wonder is i can try it for business, Hi Gigi, to me this cake is very sensitive to temperature. And search more of iStock's library of royalty-free stock images that features Appetizer photos available for quick and easy download. Hence, placing the cake on the bottom rack is to prevent the cake from rising too fast and cracking. So my suggestion is, For the sunk-in-the-middle or forming-a-waist type of problem (collapsed, shrunken, deflated, etc.) It’s a cake with cremè caramel (leche flan) on top. To sum up, my advice is a bit over-baking is way better than under-baking. About 1 hour before take the eggs out of the fridge. I read somewhere that we should bake it on the lowest rack with only the bottom coil at a low temp. Hi Tiffini, As a matter of fact it looks like my regular cheesecake though I can feel the bounce in it (too scared to cut it). Hi there, instead of using cake flour can I use rice flour and cornflour instead? So the above are the key notes for making JCC that you should keep in mind. Please note this recipe can be a bit tricky. For the sunk-in-the-middle or forming-a-waist type of problem (collapsed, shrunken, deflated, etc.) Required fields are marked *, © 2020 So i bake til when a toothpick comes out clean. 8 oz cream cheese, at room temperature Good luck! The cake top was slightly cracked but as it cooled, it closed up. Recipe with step by step photos and a video. Sold out as soon as it came out of the fridge. What I love about this scrumptious cake is it’s not overly sweet as some cakes can be. : D Didn’t affect the cake though. Thank you for the recipe! Continue beating until the egg whites reach the soft peaks stage (approximately 3 minutes using a stand mixer). Gently cover the bowl with plastic wrap and microwave at 20% power for 3 minutes, then whisk the mixture. Thank you so much, Trang. Hi Linh, thank you so much for your generosity in sharing your hard earned baking efforts! In general, we need both bottom and top so I think you can try with both heat, if the caketop is too brown then it’s possible that the top heat is much higher than the bottom heat. Leaving the cake in the oven after it’s done baking helps to minimize some of the deflating. Additionally, the water bath insulates the cake and allows it to cook at a consist temperature. The taste and texture was on the money. Turn off the oven, open the oven door slightly (about 2-3 inches) and let the Cotton Cheesecake cool in the oven for 1 hour. Cotton Cheesecake / Japanese Cheesecake is my new favorite dessert and after you try this recipe, it will become your favorite too! It’s moist and hummmm so delish! This is my 3rd attempt and your instructions was spot on. My son is allergic to wheat and tapioca flour and egg yolks. Put it on the stove at medium heat until the water and sugar turns to dark brown. It would make the cheesecake more dense and probably not as fluffy, more like a traditional cheesecake. For your question, yes, you can bake many JCC at the same time as long as they are put on the same rack. https://www.thespruceeats.com/custard-pudding-recipes-2031113 Make note of this and adjust these things the next time. I’ve never baked a cake in a glass pan before. I’ve tried matcha powder and use 1-2 tablespoons. Yes you can use a 15 x 15 cm pan for this recipe, Hi! The combination of fluffy cake with slightly tart cream cheese is absolutely heavenly. Sugar. Will give this a go. But for the actual baking, I do not have an oven. As the cake bakes for longer than the typical cake, the water bath is crucial. I sieved the mix after that and folded the rest of the egg whites. Take the bowl out of the pan. About 2 hours before making the cake, remove the cream cheese and butter from the refrigerator. Moreover, steam released from boiling water keeps the surface of the cake humid enough that it won’t dry or crack, while allowing the center to be gradually cooked. Next time will use a heavier pan ; ), Great! If you’d like to bake them at different racks then your oven should be the kind of “professional one”. Hello Trang, could i add more cheese to this recipe and if so, how much more and what other ingredients need to change alongside this addition. So I quickly put on the rack to air-dry the bottom. 2 Tbsp corn starch. Add 2 to 3 spoonfuls of the already prepared custard cream into the green tea mixture and stir well. The cake might shrink a little bit and pull away from the sides of the pan. It is not easy to find cream of tartar in my country where I live (Germany). Add 1/3 of the egg whites and gently fold into the batter until mostly incorporated. In a separate bowl, add the cream cheese and milk. lol! So sorry Trang, i also read with interest other cheesecake recipes which included sour cream or heavy cream. One is the custard. It’s the perfect combination of sponge cake and cheesecake in both taste and texture. Linh, my oven doesn’t have bottom heat only top heat. Spread the batter evenly into the pan and smooth out the top using a spatula. 7. Because i want to make business with it… But i want to try more than just one at the time…. If the egg white is larger than that, there’s a high chance that you will need a larger pan. After 45-60 minutes, the cake’s surface will turn into a dark yellow color. I used a round pan of 15 cm in diameter. I fell in love with it right at the first time I tried it. 3. Would you mind if i ask you something? Place it in the oven on the lowest rack. Japanese households generally do not have ovens, so to make custard pudding at home, we love to steam it on the stovetop. Be sure to fold the egg whites into the batter. Also known as Magic flan cake. There’s eggy smell sometimes. Can you let me know do you used that in US or UK metric conversion? Hi Stacey, thank you so much for your lovely comment! You can refer to THIS article to solve these problems. Separate the eggs while they are cold and then let them come to room temperature as you prep the remaining ingredients for the recipe. Moreover, we also would like to introduce to you pure and truthful insights into the prosperous culture of Vietnam as well as the most authentic tastes of our cuisines :-). The second time, I didn’t beat the egg whites long enough, but it was still so good. Hi, I’ve not tried adding more cream cheese to this recipe. I live at high altitude (over 6200 feet ASL); how do you adjust the recipe for that? The #Magic Custard #Cake uses one batter that magically separates and forms a 3-layered cake. It’s made from sugar and water. Make note of this and adjust these things the next time. Place the springform pan into the water bath and bake the cake for 1 hour and 10 minutes. You can reduce the amount of sugar that is mixed with egg yolks, cream, flour, etc. Once you are done, if the total volume of the mixture is almost unchanged while its texture is foamy, smooth, and free of air bubbles, then you got it right. But I would just like to ask how you made your milk and honey mixture, like the measurements for them. I wish you a lot of success with your business. Instead of using whipping cream can we use combination of Milk and Butter? Additionally, the water bath insulates the cake and allows it to bake at a consist temperature. Hi, I’m looking to follow this recipe and do a 6-egg version. Even when sugar became affordable in Japan still dessert was widely available in Japan and used in Japan. I may try again and grind dehydrated strawberries to a fine powder to make a strawberry version! Refrigerate the cake for at least 4 hours before eating. Having doubled the recipe, the batter fit in my 10 in. I have not tried using these ingredients in my cotton cheesecake recipe. It’s smooth, soft, and creamy. Hi Linh, I used to bake on a rectangular aluminum tray (disposable), is it ok to use such or it is too thin? You might concern whether the bottom of the cake will be too wet if the baking pan is placed into the water bath. However, after I baked the cake, I left in the oven for about 15 minutes before I peeled off the grease proof paper which I lined. I’m gigi from Chile.. Hi. This dessert in Japan is called “custard purin” not “pudding” because the way you pronounce an ‘r’ in Japanese sounds … Hi! Do not beat or mix vigorously as this will deflate the egg whites. Pour the batter into the lined springform pan. Hi Trang, I noticed you used your measurement units in cups for liquids and solids. Add the flour and corn starch and mix for another minute. However, the “dark-side” of a JCC is the procedure to make it. Thank you for the recipe. Transfer to the oven and bake for 40-50 minutes, or until the … Bake the cake for an additional 10-15 minutes to brown the top. It became set after being baked in a water bath. After that, I turned off the oven and opened it, while leaving the cake inside the oven for 15-20 more minutes before taking it out. round pan, which is the one I used in the video. In a heavy pot, put in sugar and water, but do not stir. I’m afraid that it will be too thin and it will lose its fluffiness and softness, too if baked in such a large pan. If egg whites are beaten correctly, you will see them incorporate with egg yolk and flour batter into strings during the folding step. Pour the batter into the lined springform pan. I have been through a hectic time and I hardly had time for the site. Yes you can serve it with cream, fruit of your choice. My question is , can I take the cake out immediately after is baked and peel off the greaseproof liner on the sides n base? Preheat the oven at 180°C/ 356°F, both upper and lower heat. Place the springform pan into the water bath and bake the cake for 1 hour and 10 minutes. And finally, I came up with the recipe in this post,which gives almost the same taste as the taste of the JCS that I tried in Tokyo. Yes you can. Happy Baking! ). At Japan Centre, we have a dedicated in-house bakery turning out delicious Japanese dessert options, including our unique green tea roll cake, perfect for celebrations. Fill a large baking pan halfway with water. The heat moisture caused the side of the cake to be wrinkled and was a bit moist at the bottom. So it stills worth to keep trying once and again until getting the perfect one! I can’t keep it because I still have half of a JCC which I baked last night. Hi, I’m sorry but I think it won’t work with rice flour and corn flour, the cake won’t be fluffy and soft. So I immediately closed the rice cooker lid and kept the cake under keep warm mode for another 15-20mins. Ho Linh, i’ve tried your JCC recipe and it turns out great, thanks for sharing this recipe. Holding the side of the pan, gently lift and drop the pan on the counter about 6 times to remove any big air bubbles. Download this Japanese Custard Cake photo now. Refrigerate the Cotton Cheesecake for at least 4 hours before eating. I find that the water makes the cake soggy at the bottom half where the water is. Hi Linda. Place on a plate and refrigerate for at least 4 hours. Preheating the oven first and lowering them accordingly was the trick and making sure that I did not underbeat or overbeat the eggs. As oven temperatures vary, check to see if the cake is done (by using a toothpick) after 1 hour of baking. JCC is a special cake because it is the combination of a chiffon cake and a cheesecake. Japanese Cotton Cheesecake (JCC) is probably one of the most amazing cheesecakes that I have known in my life. you can but it won’t taste as good as when using whipping cream. The cream cheese and butter should be soft and spreadable for this recipe. I didn’t read your message until now. Videos, printable ingredients lists and full, written step-by-step instructions. Traditional Asian Recipes with a Modern Twist! Also, if the egg white is whipped a bit too long (hence, too stiff), it’s also easier for the cakes to crack. I appreciate your sharing of these recipes and enjoy reading your blogs. There’s quite a big of significant difference between them. But personally, I think that they will ruin the cake. Thanks. Separate the eggs while they are cold and then let them come to room temperature as you prep the remaining ingredients for the recipe. Bake the cake for an additional 10-15 minutes to brown the top. The texture of the cake may be dense and not fine and smooth. My cake is jsut about to come out of the oven. I added ten minutes for each temperature (60, 40). How and at what temperature and for how long? First I poured my batter into a 7 inch aluminium round pan. If the mixture otherwise sinks in volume, is too runny and/or excessively bubbly, then it is likely to be improperly folded or have over/under beaten egg whites. It was still really good though. Sometimes I made jam (thin, simple jam just by simmering fruit with some sugar) of berries or apricot and they match perfectly. White Sugar Sponge Cake / Chinese Honeycomb Cake (Banh Bo Nguoi Hoa). It was over 1.5 hours already, and2x I was late to switch it on (late by some minutes) as I want the top to be darker. Store any remaining cake in the refrigerator for up to 1 week. Add another 1/3 and gently fold. This steam cake is so soft and yummy. Egg whites are best beaten at room temperature to achieve the fluffiest texture. You can now brush the honey-milk mixture onto the cake. The perfect cake should not collapse or be overly moist; it should be in good size and shape, moist inside yet spongy, soft, and free of large air bubbles. Thanks again for your recipe What about for JCC is it the same rule? About 1 hour before, take the eggs out of the fridge. Omg I just made the recipe yesterday for my boyfriend`s birthday , huge succes !!! Hi Jackie, yes you can take it out sooner. Click here for privacy policy, Welcome to Rice 'n Flour! The parchment paper wall provides support since the cake rises to about 3 inches tall during baking. We’re going to use granulated white sugar both for the layer caramel that self-sauces the custard, and the custard itself. No need to grease or line the sides of the pan. Preheat the oven to 315 F (157 C). Thank you so much. : 5/3, Hi, im using a 16 cm pan, do i double the whole ingredients or just double the eggs? If you got the proper temperature, the cake should rise very slowly (if it rises too quickly, the temperature is likely to be too high and you should set it lower next time). the liquids, fats, egg yolks, and flour together, while beating egg whites separately in a different bowl. ), about 1/2-3/4 of the way up the sides of the ramekins. Try not to reduce the sugar used to whip in egg whites because that will influence the quality of whipped egg whites. Yes you can double the recipe. Since i cannot follow the baking time as is. [VIDEO] Authentic Japanese Cotton Cheesecake recipe/ Cheese Soufflé recipe. I bake this cheesecake in a 8.4in (21cm) glass pan. I did not see salt in the recipe. Note: the video is in HD setting and has English subtitle, please press CC to activate it. Really don’t understand why I made this terrible mistake in the post. For a flavorful take on the classic custard, use matcha powder: Dissolve 1 teaspoon of matcha green tea powder in 2 teaspoons of water. This is my variation of a recipe that I read in a dessert cookbook. Line baking pan with parchment paper (make it easier to take the cake out of the pan). With these ingredients added to this recipe, the cheesecake will be more dense and moist and the dry ingredients would have to be adjusted for the added moisture. On the other hand, the large portion of cream cheese in the ingredients of JCC gives it a rich, creamy, smooth and melt-in-the-mouth taste, which is very much similar to the taste of a cheesecake. Your pan in the video seems much smaller than 8 inch. It’s AMAZING. 1/4 cup all-purpose flour Line the bottom and side of the springform pan with parchment paper. 1/2 cup low-fat milk All thumbs up for an excellent recipe! Once they are folded, the mixture should be unchanged in its volume and has a spongy texture developed by the egg whites’ air bubbles. Thank you for the recipes, especially all the details to bake them to perfection. Place the egg yolks and sugar in a microwave-safe bowl and beat together with a whisk. Hi, I just made a JCC after years of making regular NY cheesecake. If your oven is smaller, you might need to bake at lower temperature and longer time (again, my advice is avoid using large baking pans in small ovens or your cake will likely be undercooked in the center). Can you please tell me what size cake tin you used? (If you’re not familiar with the fold technique, check out how I do it in the video.). Regarding the eggy smell, try to adjust the baking time and temperature a bit, probably higher temperature or longer baking time. I would like to know whether I could use low-fat cream cheese, instead. The difference between your instruction and the other 2 that I tried and failed was the heating instruction and the beating of the eggs. However, be careful with the pan because you will need to bake it with water bath and the steam must be able to go up and fill all the space in the oven. Pour hot (boiling hot for the best result) into the tray up to 1/3 – 1/2 the height of the pan (you should wear oven gloves during this step to prevent burns). Thank you very much. Hi Trang, thank you for your detail recipe. Wait until the cream cheese is partly cooled, then add in the egg yolks, vanilla extract, and orange/lemon zest (optional). Delicately flavoured, sophisticated and classic Japanese dish. Castella custard cake is my version of a custard cake. Br, mergs. Hi There, Posted March 27, 2016 by Phương Nguyễn & filed under Cakes, Mousse - Cheesecake. Like this size: HALF SIZE -DEEP Length: 12 3/4″, Width: 10 3/8″, Depth: 2 9/16″ Thanks in advance. the main reason lies in wrong baking temperature (usually too high temperature, or using too large baking pans in a too small oven) or insufficient baking time. If your oven has correct temperature then you can put the cake in the middle of the oven (i.e., 1 rack lower than the middle rack). The reason why many JCC are baked on the bottom rack is that many ovens in family kitchens in Asia have problems with temperature, particularly small ovens. Serve with fresh fruit, fruit puree, chocolate sauce, whipped cream, etc. I think i should get the perfect temperature of my oven for success! Just asking because if it won’t bake right on top heat, then, I have to buy oven with both top and bottom heat, anyway my oven is old. If you can’t play the video on this site, you can watch it directly on YouTube via this link. I followed other recipes and baking instructions from the internet twice and failed (both cake collapse when cooled and became dense. If these ingredients are not quite ready, pop them in the microwave on Low power for about 15-20 seconds. Again, this is just fine. 4. 5. At the end of 45min, I opened the rice cooker to check if the cake is done. Finally add the egg yolks and mix for 1 more minute. Last thing is i found the scent/aroma of the cheese is covered by egg aroma, is there any ingredient i can add to the recipe to make the cheese flavor stronger?maybe adding a cheddar or parmesan or edam cheese?what do you think? For cause #2: there are 2 things that you should be noted: * Always bake JCC in water bath in a correct way: place the baking pan into a larger tray, add hot water into the tray at 1/3-1/2 height of the pan, then place all of them into the oven and bake for the exact time and temperature required. Add the flour and corn starch and mix for another minute. I also got a bit confused when you added the flour to the cheese mix. Will it bake right if I put the cake on lowest rack. Holding the side of the pan, gently lift and drop the pan on the counter about 6 times to remove any big air bubbles. You might concern whether the bottom of the cake will be too wet if the baking pan is placed into the water bath. Wrap the springform pan with several sheets of foil, sealing it completely. Hello Trang It’s the perfect combination of sponge cake and cheesecake in both taste and texture. I want to attempt it but I am wondering if I can serve with anything else.. usually cakes have frosting and/or fruit.. can I serve it with a dollop of whipped cream or fruit? Hi Linh, thank you so much for this recipe. Place on a plate and refrigerate for at least 4 hours. . Then, there is the caramel sauce. or how can it be served? Bring the water to boil then lower the heat. This works! To steam custard pudding, you simply combine eggs, sugar, milk, and … Place it in the oven on the lowest rack. Turn off the oven and open the oven door slightly (about 2-3 inches) and let the Cotton Cheesecake cool in the oven for 1 hour. Add 1/4 cup sugar gradually. This is one recipe where over-baking the cake is ok. You won’t ruin the cake! The texture is beautiful, light and fluffy. I’ve made perfect JCCs using your recipe without any fail. Then add the milk and whisk until combined. Place 1/3 of the egg whites into the egg yolk and cream cheese mixture, gently stir in one direction. I have tried twice those recipe and tho i have failed both times because it cracks a little in the top i admit that it it’s yet the best cheese soufle ever! Thank you! The cake looks delicious. If you do so, the cake might initially looks gorgeous: it rises and has a golden yellow color looking like it is cooked; but is in fact partly uncooked inside due to its large amount of moisture. What I love about this scrumptious cake is it's not overly sweet as some cakes can be. For JCS, I usually beat egg whites until it is foamy and white, then lower speed to medium and continue beating to the point that if you lift the beater up from the egg whites, they will form peaks but these peaks can bend over a little bit. Would you like any vegetables in the recipe? It is a type of egg custard steamed in a cup, but it is not sweet. Any advice. A colleague ordered a cake from me and now I’m wondering if I have to sell it to her, or just gift it but I’m not confident hahaha. You can prepare a piece of aluminum foil (poke some small holes on it to keep the cake’s surface from getting too moist). Chawanmushi, silky smooth savoury egg custard. Yes you can try putting a tray of freshly boiled water under the rack on which you put your cake. I understand that I can simple double the amount for each ingredient. Yes you can, I used light cream cheese sometimes and I didn’t recognize the difference in the taste. 1 Tbsp lemon juice Then bake the cake until the top is golden brown. I warm a 1/4 cup honey for 8 or 9 seconds, and then I even use the whipping cream I have left, and use 1/4 of that mixed with the warmed honey. But my cake floats in the water bath both before and after baking. (It should come out clean.) This search takes into account your taste preferences. Some traditional cheesecake recipes use sour cream for more tartness and heavy cream for added richness. We’ll see. Thank you for creating this comprehensive article on japanese cheesecake. Hi, I can’t wait to try your recipe!! For JCC, you need to be extremely patient to bake it, which means do not open the oven too soon during baking, and do not take the cake out of the oven unless it is completely done.