Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, hot milk béchamel sauce with mochi cakes. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Hot Milk Béchamel Sauce with Mochi Cakes is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Hot Milk Béchamel Sauce with Mochi Cakes is something which I’ve loved my entire life. They are fine and they look fantastic.
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 Cheese Fondue with Mochi Cakes instructions.
To get started with this recipe, we have to prepare a few ingredients. You can have hot milk béchamel sauce with mochi cakes using 3 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Hot Milk Béchamel Sauce with Mochi Cakes:
- Make ready 2 pieces Mochi cakes
- Take 400 ml Milk
- Take 1 Soup stock cube
Macarona Bechamel is an Egyptian recipe that I've enjoyed so much growing up, having had so many Egyptian family friends that were brilliant cooks. I am assuming that the French introduced Egypt to Bechamel sauce during their occupation, and then the Egyptians ran with it and created this masterpiece. Whisking constantly, add the hot milk in a steady stream. Whisk in the nutmeg and the cheese.
Steps 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.
Whisking constantly, add the hot milk in a steady stream. Whisk in the nutmeg and the cheese. Béchamel sauce, or white sauce, is one of the most basic mother sauces that every home cook needs to master. It's the creamy sauce that is the base for white pasta sauces and soufflés, and holds casseroles and pot pies together. It is also part and parcel to putting together a crowd favorite: lasagna!
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