Japanese semi-cut cheese
By VicentaLakin
It's the most classic Japanese style
Recipe Recommendations
- sweet fragrance
- other
- an hour
- senior
Steps for Japanese semi-cut cheese
1
The whole egg, honey, fine sugar, glucose insulated water are constantly conflated, heated to 40°C and quickly passed out (share 22), and then slowly poured into the sift with low-band powder。2
The milk, butter and butter shall be boiled directly, a small amount of step 1 shall be added to the mix and then all shall be poured into step 1 (share 40). Baking temperature: 190°C - 160°C, approximately 20 minutes。
3
Cream cheese is fine with an average machine。
4
The yolk and fine sugar mix to white。
5
Add a mixture of custard and corn starch (1)。
6
When pure milk is added to the boil, when it is mixed with butter, it is slowly poured into the yolk mixture。
7
Insulation boils to sticky state。
8
Add a mix of cream cheese。
9
Combination of proteins and fine sugars, tower powder, edible salt, corn starch (2), dry protein powder (requirement for cold storage) and distribution。
10
Passage: 20-22。
11
Add corn starch (3), collide it。
12
One third of the distributed protein is to be mixed in step 10 before the rest is to be modulated。
13
The final weight after mixing is 54-58。
14
Surrounded by a piece of paper on the mould and placed in a piece of cake。
15
each squeezed into 3g of blueberry meat。
16
squeeze into 30g cheese。
17
baking in water (cold water) at a temperature of 190°c - 110°c in the fire, then turning to 160°c - 110°c in the fire, approximately 30min. (note: a boiler needs to be preheated with water in the oven in order to increase the humidity inside the oven; a little gap should be opened during the second roast to remove additional steam)
18
Out of the oven, out of the molds, cooling room cooling back up。