#Yakgwa #dessert #yakgwa dessert #yakgwa cookie #yakgwa crumble #cheesecake #yakgwacake
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hello! I'm "Baking Again Today". 😊
Desserts using Yakgwa are still hot.
So this time I made a new Yakgwa dessert!
It's a Yakgwa cheese crumble baked with creamy yet chewy cheese dough between crispy crumbles and moist chewy Yakgwa inside it!
The crunchiness of the crumble and the chewy texture and taste of the cheese dough and Yakgwa went very, very well than I thought. 👏
It's delicious even if you put it in the refrigerator, and I like ice cream, so it's better to freeze it and eat it after thawing at room temperature for about 5 minutes!
The cheese dough like ice cream and Yakgwa had a more chewy texture, so I really enjoyed it. 👏
If you enjoyed the Yakgwa Cookies, I'm sure you'll enjoy the Yakgwa Cheese Crumble too!
◼ Yakgwa Cheese Crumble ◼
▶ Material ◀ 16.5x16.5x7cm square pan
- Bottom crust is preheated to 356°F (180°C) and baked at 338°F (170°C) for 15 minutes.
- After preheating to 374°F (190°C), bake at 356°F (180°C) for 12 minutes, then lower to 338°F (170°C) and bake for 23-24 minutes.
✏ Crumble
100 g unsalted butter
65g sugar
1g salt
140g cake flour
40g almond flour
Cinnamon Powder 1g
✏ Cheese dough
350g cream cheese
90g light brown sugar
1/2 vanilla bean (about 10cm)
80g eggs
150g heavy cream
10g cornstarch
Yakgwa 4ea
✏ decorations
Jocheong (optional)
8 mini yakgwa (can be omitted)
◼ How to store ◼
- Put in an airtight container and refrigerate or freeze!
- Consume within 3 days if refrigerated, or within 3 weeks if frozen.
19 май 2023
