1. Semi-cooked cheese refers to the light baking (bèi) method. The heat has been repeatedly and accurately calculated and determined to be at the specified threshold, so that it is baked to the level of semi-cooked and undercooked, and the state is lighter.
Secondly, because it is between raw cheese and fully cooked cheese, semi-ripened cheese has a soft, delicate and delicious taste. This is the charm of semi-ripened cheese.
2. Today I will share the home-made recipe of "semi-cooked cheese". Friends who like it can save it first and try it yourself when you have time.
3. Next, let’s introduce the required ingredients: 6 eggs, 50 grams of cheese slices, 50 grams of butter, 60 grams of sugar, and 150 grams of whipping cream. 4. First separate the egg whites and egg yolks of the six eggs and beat them into two basins respectively.
medium, then put the butter, cheese slices, and light cream into a bowl, then put it into a steamer and steam until melted.
5. At this time, use a whisk to pour in the white sugar in three batches, and beat the egg whites into a foamy state. Pick up the whisk and it will form a peak shape and the egg whites will be whipped successfully.
At this time, stir the steamed and melted cheese mixture evenly. 6. Add 30 grams of olive oil into the egg yolk basin and stir evenly.
Add the mixed cheese mixture and mix again.