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Mainit na Tunaw na Keso

Mainit na Tunaw na Keso
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Nutrition Facts

Bawat serving na 100g

% Daily Value batay sa 2000 kcal na diyeta

Calories 402 kcal
20% DV
Kabuuang Taba 33.0g
51% DV
Kabuuang Carbohydrate 3.0g
1% DV
Protina 25.0g
50% DV

Tungkol dito

Isang mainit at malasang putahe na tampok ang tunaw na keso na may mayaman at creamy na tekstura. Puwede itong ihain nang mag-isa o gawing topping sa toast, gulay, o crackers.

Mga Sangkap

Mainit na Natunaw na Keso

Paunang tala


Ang pinakamahusay na cheese melt ay isang pagsasanay sa pagpipigil: init na inilalapat nang may katumpakan, upang ang keso ay lumambot, umagos, at pagkatapos ay humimpil sa isang malambot at magkakaisang tapos. Dahil walang kasamang ibang sangkap, ang tagumpay ng putahe ay ganap na nakasalalay sa pagkontrol ng temperatura at tiyempo. Ang resulta ay dapat malinis, mayaman, at ganap na tunaw sa gitna, na may sapat lamang na istruktura upang mapanatili ang hugis nito.

Mahahalagang detalye ng recipe


  • Kategorya ng putahe: Mainit na paghahanda ng keso

  • Lutuin o pinagmulan: Kontemporaryo

  • Uri ng kurso: Meryenda o magaang putahe

  • Yield: 1 bahagi

  • Laki ng serving: 100 g

  • Oras ng paghahanda: 2 minuto

  • Oras ng pagluluto: 8 minuto

  • Kabuuang oras: 10 minuto

  • Antas ng hirap: Madali


    • Kagamitan


  • Maliit na ovenproof na pinggan o ramekin, 10 cm

  • Baking tray

  • Oven

  • Pinong kudkuran, kung hindi pa handa ang keso


    • Mga Sangkap


    Keso


  • Keso, 100 g


    • Paraan


  • 1. Painitin muna ang oven sa 180°C. Maglagay ng maliit na ovenproof na pinggan sa baking tray upang uminit ito nang pantay at manatiling madaling hawakan.

  • 2. Ilagay ang 100 g keso sa pinggan sa pantay na patong. Kung ang keso ay nasa isang buong bloke, ilagay ito sa gitna ng pinggan; kung ito ay kinudkod, ikalat ito nang pantay nang hindi pinipisil.

  • 3. I-bake nang 6 hanggang 8 minuto, hanggang ang keso ay ganap na lumambot, makintab, at nagsisimula nang humimpil sa mga gilid. Ang ibabaw ay dapat mukhang tunaw sa halip na tuyo, at ang gitna ay dapat bumigay nang walang pagtutol.

  • 4. Alisin sa oven at hayaang magpahinga nang 1 minuto. Nagbibigay ito ng oras sa keso na bahagyang tumatag habang nananatiling malapot at mainit sa kabuuan.


    • Pagplating at paghahain


    Ihain nang direkta sa mainit na pinggan, o maingat na ibaligtad sa isang maliit na mainit na plato kung ang keso ay nananatiling buo nang malinis. Ang huling tekstura ay dapat malambot, magkakadikit, at mayamang tunaw, na may makinis na ibabaw at walang nakikitang pagkatuyo.

    Mga propesyonal na tala


    Gumamit ng kesong natutunaw nang malinis at pantay; ang katangian ng putahe ay ganap na nakasalalay sa asal na iyon. Iwasan ang sobrang pagbe-bake, na nagiging sanhi ng paghihiwalay ng taba at nag-iiwan sa ibabaw na mapurol. Ang mainam na tapos ay malambot, makintab, at bahagyang humimpil lamang sa mga gilid.
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