๐ A national snack โPotoโ with a rich cheese flavor and cute visuals๐จ๐ปโ๐ณ
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#Potocream #Cheese financier #Baking with egg whites
There are a lot of egg whites left, so I made Poto Penangsi with yellow cheese cream.
I asked for a dessert cafe run by an acquaintance and sold it for a while, but the response was very good๐๐๐๐๐๐๐
It was a recipe I loved because it was a product I wanted to sell when I opened a bakery shop, so I hope everyone has a good time making it successfully!!๐คฉ๐คฉ๐คฉ๐คฉ๐คฉ๐คฉ
I cut it in half and sanded the cream, so I piped it up to 80% of the mold height and pulled it out thick It's like a mini pound๐ง๐ง๐ง The taste is the best!!๐
Please enjoy watching~๐จ๐ปโ๐ณ
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โ Materials โ
โ Hwang Cheese Pineangsi (8 pieces)
116g egg white
100g sugar powder
45g almond powder
45g soft flour
1g baking powder
25g yellow cheese powder
75g butter (before burning - this is the amount taking into account the loss rate)
โ Hwang Cheese Cream & Poto Cream
45 g butter
60g cream cheese
25g sugar powder
25g yellow cheese powder
50g fresh cream
โ Cheese Cream
75g cream cheese
14g sugar
26g fresh cream
2g lemon juice
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โ Hwangcheese Pineangsi
1) Boil the butter over medium heat and burn it.
-It is most suitable when the butter starts to burn to a certain extent, and the sound of the bubbles from the boiling of the butter is significantly reduced, the hazelnut flavor and the transparent brown color are slightly darkened.
2) Filter the butter through a sieve and cool it to 40~50โ
3) Make sure to remove the lumps of the whites at room temperature with a whisk.
4) Sift the powdered ingredients including sugar powder and mix well until the dough is smooth.
5) Mix the butter cooled to 40~50โ
-If the butter is too hot, the dough will be activated or overcooked, which may result in poor shape and texture. Conversely, if the butter is too cold, the butter will harden and the ingredients will not mix well and may separate during piping.
-In the video, I added butter at once because it is a low-moisture formulation that contains sulfur cheese powder.
It is best to add 2-3 times and mix.
6) Let it rest in the refrigerator for 1 hour
7) Apply creamed butter to the mold and sift flour to coat it.
-The butter content is high, so you can omit this step, but if you coat it with butter and flour one more time, you can make a firmer shell.
8) After stirring the rested dough, pipe 80%.
9) Bake at 210โ for 3 minutes/180โ for 12 minutes
-Because each oven has different conditions and thermal conductivity, first create volume and crust with high heat, then lower the temperature to cook it slowly.
You can look at the color of the style you want and take it out.
10) Remove it from the mold immediately after taking it out of the oven.
-Please be careful as it will become damp if the bottom gets wet.
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thank you for watching
Subscriptions and likes and alarm settings are a big help๐จ๐ปโ๐ณ
Thank you for watching~
Subscription and like alarm settings are a big help๐จ๐ปโ๐ณ
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ะะตะณัะทะณั ะฑะตั [Eng] Making Yellow Cheese financier | Bakingdom
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