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Basque cream cheese terrine|Emojoie

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Number of Subscribers
235.0万人
Number of View
2.4億回
Number of Videos
232本

Ingredients

  • Cream cheese : 400g
  • 砂糖 : 100g
  • (A) Egg : 3個
  • (A) Fresh cream : 200g
  • (A) Cornstarch : 10g
  • (B) Lemon juice : 15g
  • (B) Vanilla extract : 適量

Time required

40minutes

Procedure

  1. 1) Mix cream cheese 00:08

    Put cream cheese in a heat-resistant bowl and heat in a microwave to soften it.
    Mix without bubbles.

  2. 2) Make dough 00:41

    Add sugar to 1 and mix.
    Add (A) and mix gently and well with a whisk.
    Add (B) and mix further.
    Rub into another bowl.

  3. 3) bake in an oven 02:55

    Spread butter (outside the amount) on the mold and spread cooking paper.
    Pour 2 into the mold.
    Bake in an oven at 230 ° C for 30 minutes.

  4. 4) cool 03:42

    3をオーブンから取り出し、粗熱を取る。
    冷めたら冷蔵庫で一晩寝かせる。

  5. 5) 仕上げる 04:00

    4を冷蔵庫から取り出し、型を湯煎してバターを溶かす。
    型から取り出し、好みの大きさに切り分けて完成。

Point

・ Cornstarch can be replaced with potato starch. Flour has not undergone a sterilization process and should not be used in raw cakes.
・ The trick is to mix all the ingredients at room temperature.
・ Can be stored in the refrigerator for 2 to 3 days.
・ When using Japanese vanilla essence, the vanilla extract is about 3 to 5 drops.
・ When baking in the microwave, check the cake after 15 minutes, and when it is fully browned, put aluminum on top and bake.

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