Cheesecake Stuffed Mattress
Cheese Vla Filling Ingredients
- 200 ml full cream liquid milk
- 3 tbsp Maizena
- 1/2 tsp Salt
- 1 tsp sugar
- 2 egg yolks
- 100 gr Cheddar Cheese, grated
How to make
- 1. Mix the liquid milk, cornstarch, salt & sugar, stir until the flour is dissolved. Cook over low heat while continuing to stir until bubbling
- 2. Enter the egg yolks, stir quickly until evenly distributed. Add cheese, mix well. Remove and cool. Put it in a piping bag.
- 1. Mix in a mixing bowl, komachi flour, milk powder, yeast and sugar, mixer on low speed while pouring the liquid milk. Increase the speed, continue to mix until half smooth
- 2. Add butter & salt. Keep on mixing until elastic (windowpane stage)
- 3. Round the dough, rest for 45 minutes / until it has doubled in size.
- 4. Deflate the dough, knead gently briefly.
- 5. Divide the dough into 16 parts (approximately 38gr), round it up & rest for another 10 minutes.
- 6. Roll out the dough, give the contents of the cheese vla to taste. Close tightly and round. Arrange in a greased & greased baking tin.
- 7. Rest again 1.5 hours / until it expands 2x (depending on room temperature)
- 8. Brush with liquid milk when it will be in the oven. Bake in a preheated oven at 180°C until cooked (depending on each oven) with up and down heat.
- Remove, immediately spread with butter so that it is shiny & soft. Remove from pan & cool.
Sweet Bread W/whipping Cream
- (version 2 egg yolks)
- source Liliana Wijaya w/modif
Ingredients
- 300 gr High Protein Flour (sy, komachi)
- 60 gr sugar
- 10 gr milk powder
- 5 gr Fermipan
- 2 egg yolks + 40gr cold liquid whipping cream (sy, 65gr) + cold liquid milk (weighed up to = 220 gr)
- 30 gr Unsalted Butter
- 2 g Salt
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