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The fragrance that slowly melts in your mouth

Information source: MCwXqsmNx

Nice to meet you, half cooked cheese

I remember the first time I knew it, it was when Hollyland launched their new product a few years ago; although the quantity is small and expensive, who made me have a curiosity to eat, so I immediately bought it to try.

I took a bite and was instantly amazed: the taste was soft and tender, delicate and smooth, with a rich and fragrant cheese taste, but it was rare and not too greasy; not as dry as light cheese, and not as heavy Cheese is so easy to get on, it is the best in the cheesecake industry ~

After eating it twice, I found out why there are cakes under the cake that affect the taste? I used to think that the outer layer was overcooked, but now I find that it was deliberately put on it. . . That's a bad review! !! !!

The small amount + high price that originally made me uncomfortable, plus this time they found that they used cake slices to top up, making me even more uncomfortable.

So-do it yourself!

material

1 casita sauce

250g milk

3 egg yolks

Low-gluten flour 25g

18g white sugar

2 cheesecake body

300g cream cheese

40g butter

2 egg whites

60g white sugar (adjustable)

practice

On the Internet, most of them use the control of the heat and baking time to achieve a "under-cooked" literally, but I always feel that this method is relatively simple + difficult to control, after all, the oven brand model, dosage, even the brand of cream cheese Will affect the result of this approach, which is equivalent to every time it is done, it is equivalent to experiment.

Later I stumbled upon the way a great god shared: the use of Casita sauce to achieve the semi-solidified effect of half-cooked cheese, suddenly suddenly bright!

In simple terms, Kastar sauce is a sauce that is liquid to semi-solidified. The main ingredients are milk and eggs. Different types of sauces can be made depending on whether the whole egg is added or only the yolk, and the method is different.

This recipe uses the method of adding only egg yolks to make a liquid Custard sauce. Combined with the passed egg whites, semi-cooked cheese is achieved in a semi-solidified state ~

Castella sauce

1 dozen egg yolks

Take three raw egg yolks, add 18g of sugar, and beat with an eggbeater until slightly white.

2 Put in low powder and mix well

Add low-gluten flour and beat until flour is no longer visible; at this time, it should be a uniform, thick paste.


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