How to Cooking Perfect Hot Milk Béchamel Sauce with Mochi Cakes

Dylan Lynch
Recipe
Share on Tumblr
Share on Pinterest
Share on WhatsApp
How to Cooking Perfect Hot Milk Béchamel Sauce with Mochi Cakes
Page content

How to Cooking Perfect Hot Milk Béchamel Sauce with Mochi Cakes Delicious, fresh and tasty.

Hot Milk Béchamel Sauce with Mochi Cakes. 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.

The list consists of: Béchamel - a white roux and milk-based sauce; Hollandaise - a sauce made of egg yolk, butter and a bit of acidity like lemon.

Whisking constantly, add the hot milk in a steady stream.

Whisk in the nutmeg and the cheese.

You can have Hot Milk Béchamel Sauce with Mochi Cakes using 3 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Hot Milk Béchamel Sauce with Mochi Cakes

  1. It’s 2 of pieces Mochi cakes.

  2. You need 400 ml of Milk.

  3. It’s 1 of Soup stock cube.

Slice the mochi cakes as thinly as possible to make the sauce thicken quickly.

I came up with a béchamel sauce using mochi cakes, so I decided to try using it to make a quick doria.

For the béchamel sauce with mochi cakes, you should try slicing the mochi cakes thinly so that they'll melt more easily and thicken the sauce a bit quicker..

I used an idea from, which is a hot drink made with hot milk, cocoa and coffee.

Hot Milk Béchamel Sauce with Mochi Cakes instructions

  1. Thinly slice up the mochi cakes..

  2. 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 doesnt burn..

  3. When the sauce has thickened to your liking, its done. You can leave small bits of undissolved mochi in there–it'll still be delicious..

  4. When the sauce has thickened, you can optionally smooth it out with a blender or handheld mixer..

Slice potatoes and layer in gratin dish.

White Sauce is originally an Italian Renaissance recipe which became popular by its French name: Béchamel Sauce.

The better the milk and butter, the better the béchamel sauce.

Use butter with very little water content, such as Lurpak.

I believe that a smooth sauce is best made with cold milk mixed into a hot roux, or hot milk mixed into a cold roux.