What is Red Wave Cheese

Red Wave Cheese: Native to the Netherlands, it has a moisture content of 40%-50% and a microelastic gelatinous texture, and is the only cheese in the world that maintains a perfectly spherical shape with a red sealing wax on the outside.

1. With additional additions.

This type of cheese is mustard, ketchup, peppery, savory, smoky, etc., in short, seasonings are added to the cheese to suit the needs of different diners. This cheese is also the easiest to distinguish because it has a strong flavor and has less requirements for the taste and texture of the cheese, so the price is slightly cheaper.

Garlic, pepper, vanilla, and more.

2. No additional additions.

We're focusing on this cheese, and here's the point! Knock on the blackboard! For a more understandable explanation, this type of cheese will be roughly divided into "xx large holes", "xx waves", "xx bries", and "xx cheda".

1), xx large hole.

Among the many cheeses, there is a kind of cheese that is world-famous because the little mouse in the cartoon loves to eat, this porous cheese is called macroporous cheese, which is sold in some larger supermarkets, divided into German macropores, French macropores, Swiss macropores, etc., in fact, it is the difference between the countries of origin As for the taste and texture, macroporous cheese is a little bitter, hard and dry, The texture is like this, take pictures to let you feel it:

Swiss large hole. If you feel that the taste is not good, we recommend a method: take a slice of toast, put a slice of cheese, put it in the oven and bake it at 180 degrees for 2-3 minutes, and bake until the cheese is melted golden brown and the bread slices are crispy.

The resulting cheese toast slices are fragrant and delicious Or you can make a deep-fried cheese that is unique to Germany, coated in flavorful breadcrumbs, fried in oil or baked in the oven for a smooth texture!

2), xx wave.

There are two main types: red wave and yellow wave, and the name is based on the color of the thin layer of paper that wraps the cheese. Of course, we will not be so superficial to just look at the colors, Kang busy, a picture to understand their essential differences:

Ingredients: Butter 40 grams, car burial height.

Sugar 25 grams.

Salt 5 grams Milk powder 15 grams.

1 egg.

Low powder 60g liquid transport.

Glutinous rice flour 60 grams.

Baking powder 1 2 teaspoons.

Cream cheese 120 grams.

Cheese powder 20 grams.

Cheese Bobo's practice.

Add butter, sugar and salt, stir with a blender, add milk powder and eggs and stir until the egg milk liquid is smooth.

Add the cream cheese and stir the custard a little, also stirring well.

Sift in low flour, glutinous rice flour and baking powder, add 20 grams of cheese powder, and stir well with a spoon to become a semi-finished cheese dough.

Rub some flour in your hands, roll the cheese dough into small balls and arrange them into a baking sheet.

Baking: Preheat the oven to 180 degrees and heat the middle layer for 15 minutes.

Please click Enter a description.

Materials:

Ingredient A: 40 grams of butter, 30 grams of sugar, a pinch of salt, 15 grams of Bidong milk powder, 1 egg, ingredient B: 100 grams of low powder, 1 2 teaspoons of baking powder, ingredient C: 40 grams of cheese powderMethod

Whisk the ingredient A evenly.

Sift material B into material A and stir well.

Add the cheese powder and pour in 2 and stir well.

Roll into small balls, preheat the oven to 180 degrees and bake for about 15 minutes.

Tips

Butter can be replaced with salad oil.

Cheese powder can be replaced with shredded cheese. I use Kraft cheese powder. The amount of cheese can also be increased or decreased by yourself.

If you like saltiness, you can reduce the amount of sugar and increase the amount of salt appropriately. But be careful: control the amount of salt. Make a snack, not too salty. (Of course, it shouldn't be too sweet and stuffy :)

Add butter, sugar and salt and stir with a whisk to disperse, add milk powder and eggs and stir until the egg milk liquid is smooth and pure.

Add the cream cheese and stir the custard a little, also stirring well.

Sift in low flour, glutinous rice flour and baking powder, add 20 grams of cheese sakura flour, and stir well with a spoon to become a semi-finished cheese dough.

Rub some flour in your hands, roll the cheese dough into small balls and arrange them into a baking sheet.

Baking: Preheat the oven to 180 degrees and heat the middle layer for 15 minutes.