Net Red Half-cooked Cheese, Rich, Mellow and Delicate, Melts in The Mouth.
1.
First of all, we prepare the liquid to be used for color adjustment. 2 grams of matcha powder and 10 grams of boiled water, 3 grams of purple potato powder and 10 grams of boiled water, mix them evenly and make a slurry for later use.
2.
Then we make the custard sauce first, take a pot and pour 85 grams of milk and 10 grams of butter, boil it over a low heat, and set aside.
3.
Then take another pot and add 35 grams of egg yolk, 15 grams of white sugar, 4 grams of corn starch, and 5 grams of low-gluten flour. Add them in sequence and mix well.
4.
Add the evenly mixed egg yolk liquid to the boiled milk liquid and mix well. Remember that the milk liquid should not be too hot, and avoid boiling the egg yolk directly when it is added.
5.
Sift all the liquid, simmer until it becomes viscous, and then remove from the heat.
6.
Sift again, the finished product will be more delicate later, and the custard sauce is complete.
7.
100 grams of cream cheese softened at room temperature, beat evenly with an electric whisk.
8.
Add the custard sauce prepared earlier, continue to beat it evenly, and set aside.
9.
Take 50 grams of egg white, add a few drops of lemon juice, beat with an electric whisk, and add 34 grams of white sugar in three times when the egg whites are beaten to thick, medium, and fine bubbles, and beat to seven minutes of foaming. Lift the egg beater. A small soft hook on the back of the device will do, and it doesn’t need to be too hard.
10.
Add the egg white paste to the cheese paste 3 times and mix well.
11.
Divide the batter into three equal parts, one part with the original flavor, one part with the matcha syrup and stir evenly, and one part with the purple potato syrup and stir evenly.
12.
After the color is uniform, put them in a piping bag for later use.
13.
Take a smaller baking pan, put a layer of greased paper on the bottom, make a circle with silicone greased paper inside the cheese mold, and squeeze the cheese paste into it.
14.
The cheese pan is stacked in a large baking pan filled with hot water.
15.
Heat the baking sheet to 190°C and lower the heat to 130°C, preheat in advance, and bake for about 20-25 minutes. If the surface is cracked, you can lower the heating temperature and extend the baking time to make the cooked half-cooked cheese more stable.
16.
The super fragrant and delicious half-cooked cheese is finished, and the surface can be brushed with a layer of diluted honey water to make it more shiny.
17.
Restore the true mellow flavor of cheese, and the airy taste is light and soft.
18.
The pure aroma of cheese can be felt at the entrance, which is absolutely irresistible.
19.
The airy taste is light and soft, and the cheese has a pure aroma.
Tips:
1. The damp cloth in the baking pan can insulate the bottom fire and prevent the cheese surface from bursting;
2. Eat after refrigerating for 2 hours. It tastes best if refrigerated overnight.
3. The half-cooked cheese will shrink a little after cooling, but it will not affect the taste. You can bake it for a few minutes to help shape it.
