Light Soufflé Cheesecake & Honey Milk Roll
Use rich milky cheese to make light cheesecake which is fine and dense and melts in your mouth.Cheese has a lot of milk fat and a very high moisture ratio as such temperature control is very important to achieve a completely balanced state of emulsified batter. The cheese cake is light, soft and moist. The top is baked into a light brown color, delicate and smooth, and full of cheese flavor. Every bite makes you taste extra light and not greasy.
Dates:
18 Oct Fri 9am – 1pm
19 Oct Sat 9am – 1pm
*Class conducted in mandarin. English recipe given.
- How to whip a stable meringue to the right consistency.
- Folding techniques to reduce air deflation in batter
- Demonstration on how to do Honey Milk Roll and a special Vanilla Whipped cream
Dates:
18 Oct Fri 9am – 1pm
19 Oct Sat 9am – 1pm
*Class conducted in mandarin. English recipe given.
What you'll learn
- How to make light soufflé cheescake- How to whip a stable meringue to the right consistency.
- Folding techniques to reduce air deflation in batter
- Demonstration on how to do Honey Milk Roll and a special Vanilla Whipped cream
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