Bread (pita bread style) | table diary 식탁일기's recipe transcription
식탁일기 table diary Time required : 40minutes
Chocolat cheese souffle ｜ MINOSUKE SWEETS's recipe transcription
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Ingredients
- Cream cheese : 150g
- milk : 100g
- Unsalted butter : 30g
- Egg yolk (medium size) : 3 pieces
- Pure cocoa : 20g
- Cake flour : 30g
- Egg white (cold) : 3 pieces
- Granulated sugar : 80g
Time required
60minutes
Procedure
-
1)
Prepare the mold
00:28
Spread unsalted butter on the baking sheet and sprinkle with powdered sugar (not included in the amount).
Remove excess powdered sugar and place in the refrigerator to cool. -
2)
Mix unsalted butter, cream cheese and milk
01:43
Put unsalted butter, cream cheese and milk in a pan and melt over low heat, being careful not to boil.
Wipe and cover to prevent drying. -
3)
Make meringue
03:06
Add granulated sugar to the chilled egg whites at once.
Make meringue by whipping with a hand mixer until the horns stand. -
4)
Finish the dough
04:13
Add egg yolk when 1 is below 50 ℃ (about 40 ℃), mix and strain.
Sift the cocoa and cake flour and mix.
Add a portion of the meringue and let it blend into the dough, then add the rest of the meringue and mix. -
5)
Pour into a mold and bake in the oven
06:55
Pour the dough into the mold prepared in 1.
Bake in a hot water at 60 ° C for 20 minutes in an oven at 160 ° C, then lower to 140 ° C and bake for 40 minutes. -
6)
Remove from mold
07:58
When the heat is removed and it cools, remove it from the mold.
Cut to the desired size with a warm knife.
Point
・ If the bottom of the mold can be removed, cover the bottom with aluminum foil.
・ It is delicious even when baked, but if you let it sit overnight, the dough will become clogged and moist.
・ Keep the egg whites in the refrigerator until just before making them into meringue. It becomes easy to foam.
・ Because cocoa and cake flour are lumpy, be sure to sift them before use.
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