Taiwanese Gochabi
A.
50g butter
50g milk
20g Parmesan cheese powder
B
4 yolks
C
75g cake flour
D
4 white
80g sugar
E
4slices cheddar cheese
10g cheese powder
A.
50g butter
50g milk
20g Parmesan cheese powder
B
4 yolks
C
75g cake flour
D
4 white
80g sugar
E
4slices cheddar cheese
10g cheese powder
7 square cake mould
Method
1. Double boil A
2. Fold in B then C
3. Beat D till firm peak
4. Fold like how you fold chiffon. Plz refer my previous post. I will update once I'm free.
5. Pour half of the batter(I din measure, just roughly method), arrange the four slices cheddar cheese on top and pour the rest and sprinkle with cheese powder on the top. I used spatula to smooth the top before I sprinkle with cheese powder.
5. Steambake at preheat oven 180degrees for one hour. Recipe is using direct bake but I prefer steambake to get moist cake. Happy baking.
1. Double boil A
2. Fold in B then C
3. Beat D till firm peak
4. Fold like how you fold chiffon. Plz refer my previous post. I will update once I'm free.
5. Pour half of the batter(I din measure, just roughly method), arrange the four slices cheddar cheese on top and pour the rest and sprinkle with cheese powder on the top. I used spatula to smooth the top before I sprinkle with cheese powder.
5. Steambake at preheat oven 180degrees for one hour. Recipe is using direct bake but I prefer steambake to get moist cake. Happy baking.
NB: Friend is using direct baking but today morning she told me that it is too dry.
Tips: Don't tap the batter after you put the cheddar cheese coz it may shrink
Tips: Don't tap the batter after you put the cheddar cheese coz it may shrink
Link back to DHM: https://www.facebook.com/photo.php?fbid=10211947481696986&set=pcb.1919172898343636&type=3
Credit: Long Yen
Please link back to this post if you're using this recipe: https://dhmrecipes.blogspot.my/2017/09/complete-recipe-taiwanese-gochabi.html
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