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1, the semi-cooked cheese semi-cooked, one refers to the mild baking (bèi) method, the heat has been repeatedly and accurately calculated, determined at the specified threshold, so that it is baked to the degree of semi-cooked undercooked, the state is more light. The second is that because between raw cheese and fully cooked cheese, semi-cooked cheese will have a soft and delicate delicious taste, which is the charm of half-cooked cheese.
2, today Lao Liu will share the "semi-cooked cheese" home practice, like friends can collect first, have time to try it themselves.
3. Below, start to introduce the ingredients needed:
6 eggs, 50 g sliced cheese, 50 g butter, 60 g sugar, 150 g light cream
4: Separate the six egg whites and egg yolks, beat them into two bowls, then put the butter, cheese slices and light cream into the bowl, and then put them in the steamer until they melt.
5. At this time, use the whisk to pour white sugar into three times, beat the egg white into a foamy shape, and pick up the whisk in a spike shape to successfully beat it. At this time, the steamed and melted cheese mixture is stirred well
6: Add 30g of olive oil to the egg yolk basin and stir well. Add the well-stirred cheese mixture and stir again. Then pour in the beaten egg whites, stir up and down, and pour into the cake abrasive
【Old Liu Tips】
1. Pour the cheese liquid into the abrasive do not pour too full, leave a gap of two centimeters. Because it expands when it heats up.
2. To shake off the bubbles in the cheese liquid, the good half-cooked cheese is more delicate
7, then put in the preheated 150 degrees to open the upper and lower heat in the oven for 30 minutes, and then pour a cup of cold water in the oven baking dish, which is the so-called water bath method, so that the half-cooked cheese will be very tender and smooth to eat, not too dry.
8. When the time comes, when the surface is light yellow, you can take out the oven and let it cool and delicious. Such a plate of cheese is full of flavor and tender semi-cooked cheese
Tastes better when refrigerated in the refrigerator
I am Lao Liu, thank you for your support of Liu Yishou cuisine, we have several home-cooked dishes for your reference every day, friends who like to cook don't forget to pay attention to it, Lao Liu thank you for watching.