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热融芝士

热融芝士
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营养成分表

每份 100 克

% 每日参考值基于 2000 千卡饮食

卡路里 402 kcal
20% DV
总脂肪 33.0g
51% DV
总碳水化合物 3.0g
1% DV
蛋白质 25.0g
50% DV

关于

热融芝士是一道温热咸香的奶酪料理,口感浓郁顺滑、奶香十足。可单独享用,也可搭配吐司、蔬菜或饼干作为抹酱或配料。

食材

温热融化奶酪

前言


一份状态最佳的融化奶酪,讲究的是克制:以精准的火候加热,让奶酪松弛、流动,随后凝成柔软而统一的质地。由于没有任何辅助配料,这道菜的成败完全取决于温度控制与时间把握。成品应当风味纯净、浓郁,中心完全融化,同时又保留恰到好处的结构以维持形状。

配方要点


  • 菜品类别: 热奶酪制备

  • 菜系或起源: 当代风格

  • 餐次类型: 小吃或轻食一道

  • 份量: 1 份

  • 每份大小: 100 g

  • 准备时间: 2 分钟

  • 烹饪时间: 8 分钟

  • 总时间: 10 分钟

  • 难度: 简单


  • 设备


  • 小号耐烤烤皿或 ramekin,10 cm

  • 烤盘

  • 烤箱

  • 细刨丝器,若奶酪尚未预先处理


  • 食材


    奶酪


  • 奶酪,100 g


  • 做法


  • 1. 将烤箱预热至 180°C。把一个小号耐烤烤皿放在烤盘上,以便受热均匀且更易取放。

  • 2.100 g 奶酪均匀铺入烤皿中。如果奶酪是整块,放在烤皿中央;如果是刨丝奶酪,则均匀铺开,但不要压实。

  • 3. 烘烤 6 至 8 分钟,直到奶酪完全软化、表面发亮,并开始在边缘处略微定型。表面应呈融化状态而非干燥,中心按压时应无明显阻力。

  • 4. 从烤箱中取出,静置 1 分钟。这样可让奶酪略微稳定,同时整体仍保持流动与温热。


  • 装盘与上桌


    可直接连同温热的烤皿一起上桌;如果奶酪能够完整成形,也可小心倒扣到一只温热的小盘中。最终质地应柔软、完整且内部充分融化,表面光滑,不应有任何明显干燥。

    专业提示


    应选用能够干净且均匀融化的奶酪;这道菜的表现完全取决于这一特性。避免烤过头,否则会导致油脂析出并使表面失去光泽。理想的完成状态应是柔润、有光泽,且边缘刚刚定型。
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