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Cheese terrine | Hida Mari Cooking's recipe transcription

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HidaMari Cooking

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Ingredients

Biscuit : 60g
salt : A pinch
Unsalted butter : 35g
Cream cheese : 200g
(A) Granulated sugar : 60g
(A) Sour cream : 100g
(A) Syrup : 1 tablespoon
(A) Egg yolk : 2 pieces
(A) Whole egg : 1 piece
(A) Fresh cream : 70ml
(B) Cake flour : 5g
(B) Cornstarch : 5g
(C) Vanilla beans : 1/2
(C) Lemon juice : 1/2 piece

Time required

100minutes

Procedure

1) Make tart dough 00:16
Put the biscuits in a bag, crush them with a rolling pin, transfer them to a bowl, add salt, melt and add butter.
Place in a mold lined with parchment paper, compact and refrigerate.
2) Make terrine dough 01:20
Add (A) to the softened cream cheese in order and let it blend well. Add the sifted (B) and (C) and mix well, then rub the dough.
3) Bake 06:17
Pour 2 into the mold, place it on a deep top plate, and pour hot water.
Bake in an oven at 160 ° C for 30 minutes, raise to 170 ° C for 30 minutes, and bake at 200 ° C for 3 minutes to add color.
Remove heat, wrap and let sit in the refrigerator overnight.
4) Serve 07:33
Remove from the mold and cut into pieces that are easy to eat.

Point

Bring all ingredients to room temperature.
Syrup does not have to be available if it is not available.
If you don't have cornstarch, you can add 10g of cake flour.
Instead of vanilla beans, vanilla essence or the like may be used.
After firing, turn off the power, put the mold in an oven where residual heat remains, and slowly remove the rough heat.
When removing from the mold, it is recommended to soak the mold in hot water. It's a good idea to keep the knife warm when cutting.
The time to cool the terrine is not included in the time required.