Japanese Custard Biscuit - A Step By Step Recipe With A Photo

Table of contents:

Japanese Custard Biscuit - A Step By Step Recipe With A Photo
Japanese Custard Biscuit - A Step By Step Recipe With A Photo

Video: Japanese Custard Biscuit - A Step By Step Recipe With A Photo

Отличия серверных жестких дисков от десктопных
Video: Японский заварной бисквит с картинкой / Japanese custard biscuit with picture 2023, February
Anonim

Cooking description:

Custard Japanese biscuit turns out to be unusually tasty, tender and airy. But more dense than usual. This is due to the presence of milk and butter in the dough, as well as the way the biscuit is baked. Its main feature is that the biscuit is moist and perfect does not require impregnation. Try it, well, very tasty!

Purpose: For an afternoon snack / For a festive table

Main Ingredient: Flour / Eggs

Dish: Baking / Biscuit

Cuisine geography: Japanese / Asian

Ingredients:

  • Chicken Egg - 4 Pieces
  • Sugar - 150 Grams
  • Butter - 70 Grams
  • Milk - 70 Milliliters
  • Flour - 130 Grams
  • Vanilla sugar - 5 grams

Servings: 8

How to make Japanese Custard Biscuit

Japanese custard biscuit - photo step 1
Japanese custard biscuit - photo step 1

Prepare the ingredients for making Japanese Choux.

Japanese custard biscuit - photo step 2
Japanese custard biscuit - photo step 2

Sift the flour into a bowl.

Japanese custard biscuit - photo step 3
Japanese custard biscuit - photo step 3

Pour milk into a saucepan and add butter to it.

Japanese custard biscuit - photo step 4
Japanese custard biscuit - photo step 4

Place a saucepan on the stove and heat the milk until the butter is completely dissolved.

Japanese custard biscuit - photo step 5
Japanese custard biscuit - photo step 5

Pour hot milk with butter into a bowl of flour.

Japanese custard biscuit - photo step 6
Japanese custard biscuit - photo step 6

Toss flour with milk and butter with a whisk or mixer.

Japanese custard biscuit - photo step 7
Japanese custard biscuit - photo step 7

Separate the yolks from the whites and add to a bowl.

Japanese custard biscuit - photo step 8
Japanese custard biscuit - photo step 8

Mix well with a mixer until smooth.

Japanese custard biscuit - photo step 9
Japanese custard biscuit - photo step 9

Put the egg whites in another bowl.

Japanese custard biscuit - photo step 10
Japanese custard biscuit - photo step 10

Whisk the egg whites until soft peaks. After that, gradually add sugar and vanilla sugar, without ceasing to beat the whites until a dense and thick mass.

Japanese custard biscuit - photo step 11
Japanese custard biscuit - photo step 11

Add a mixture of flour, yolks, milk and butter to the proteins in several steps.

Japanese custard biscuit - photo step 12
Japanese custard biscuit - photo step 12

Stir the dough until smooth, smooth.

Japanese custard biscuit - photo step 13
Japanese custard biscuit - photo step 13

Cover the baking paper with baking paper. Wrap the outside with foil in two to three layers. Pour the dough into the mold. Place the dish on a baking sheet or in a large dish and pour hot water into that dish. We will bake the biscuit in a water bath. The diameter of my mold is 20 centimeters.

Japanese Custard Biscuit - Photo Step 14
Japanese Custard Biscuit - Photo Step 14

Bake the biscuit in a water bath in the oven at a temperature of 160-170 degrees for 60-70 minutes.

Japanese custard biscuit - photo step 15
Japanese custard biscuit - photo step 15

Remove the finished biscuit from the mold, cool and cut. Can be served at the table.

Popular by topic