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Thai Milk Cheesecake

Made by Chef Otto Tay

Cakes and tarts Viennoiserie

Thai Milk Cheesecake

Ingredients

Thai Milk Cheese [6 nos, each 70 g]

360 g Debic Cream Cheese

27 g yogurt

97 g trehalouse

20 g cake flour

67 g whole eggs

27 g egg yolks

29 g Debic Whipping Cream 35%

1 g vanilla pod

11 g thai milk tea powder (blend till fine)

7 g puree blood orange

Blood Orange Gel [8 nos, each 2 g]

80 g puree blood orange

50 g puree mandarin

10 g sugar

6 g gel cream powder (cold)

0.25 g vanilla pod

Blood Orange Tragacanth [8 nos, each 60 g]

20 g tragacanth

10 g honey

100 g puree blood orange

90 g puree mandarin

Light Thai Milk Tea Chantilly [Each pipe 20 g] Thai Milk Tea Infusion [8 nos]

70 g milk

7 g thai milk tea leaf

68 g thai milk tea infusion

2 g potato starch

39 g Debic Stand & Overrun

48 g white chocolate opaly

5 g gelatin mass

Coffee Sugar Dough [8 nos]

108 g Debic Butter

62 g icing sugar

154 g cake flour

16 g cocoa powder

2 g freeze dried coffee powder

31 g egg white

Preparation

Thai Milk Cheese

Blend well all ingredients and sieve.

Temperate: 120˚C Water Bath ; Time: 12+ minutes ; Vent: Out

Baked Caramel Cheesecake

Blend well all ingredients. Keep in chiller. Blend before use for piping.

Oolong Tea Cheese Mousse

Warm the puree and honey to 55˚C then soak in the tragacanth overnight.

Crumble Nature

Infuse warm milk into tea leaf for 1 hour. Sieve out and replace back the milk if not enough amount. Mix well with potato starch when cold. Bring to boil and blend well with melted gelatin and chocolate. Keep in chiller overnight, whip to medium peak for piping.

Brown Sugar Cheese Chantilly

Rub in method. Rub the butter with cake flour, coffee powder and cocoa powder become sandy, add in icing sugar followed by egg white. Mix well. Flatten 2.5 mm and keep in chiller. Cut into desired shape and bake.

Temperate: 150˚C ; Time: 15 minutes ; Vent: Out ; Thickness: 2 mm

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