Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, hot milk béchamel sauce with mochi cakes. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Great recipe for Hot Milk Cheese Fondue with Mochi Cakes. I made the fondue sauce I usually make with traditional béchamel sauce using mochi cakes. Slice the mochi cakes as thinly as possible to make the sauce thicken quickly.
Hot Milk Béchamel Sauce with Mochi Cakes is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. Hot Milk Béchamel Sauce with Mochi Cakes is something that I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can cook hot milk béchamel sauce with mochi cakes using 3 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Hot Milk Béchamel Sauce with Mochi Cakes:
- Prepare 2 pieces Mochi cakes
- Take 400 ml Milk
- Make ready 1 Soup stock cube
Slice the mochi cakes as thinly as possible to make the sauce thicken quickly. The better the milk and butter, the better the béchamel sauce. Use butter with very little water content, such as Lurpak. I believe that a smooth sauce is best made with cold milk mixed into a hot roux, or hot milk mixed into a cold roux.
Instructions to make Hot Milk Béchamel Sauce with Mochi Cakes:
- Thinly slice up the mochi cakes.
- Put all the ingredients in a pan and cook over medium heat until it comes to a boil. Turn the heat down to low and keep mixing so that it doesn't burn.
- When the sauce has thickened to your liking, it's done. You can leave small bits of undissolved mochi in there–it'll still be delicious.
- When the sauce has thickened, you can optionally smooth it out with a blender or handheld mixer.
The list consists of: Béchamel - a white roux and milk-based sauce; Hollandaise - a sauce made of egg yolk, butter and a bit of acidity like lemon. Whisking constantly, add the hot milk in a steady stream. Whisk in the nutmeg and the cheese. SAUCE CONSISTENCY: Bechamel sauce can be made in three thicknesses: thin, medium-thin and thick. This will depend on the amount of flour per cup of milk.
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