Three-cheese shokupan toastie
The same record, read as a method. This page holds the reasoning; that one holds what to do.
NN-SC · three-cheese-shokupan-toastie
Study
Science · StudyScience · Study
Three-cheese shokupan toastie
A grilled cheese on shokupan for 2. Cheddar gives the flavour. Emmentaler and mozzarella give the melt and the stretch, and they hold the cheddar fat in. Toast the inside faces first so the soft crumb does not go gummy. Cook at medium-low heat, because shokupan browns fast.
Mechanisms
twoM1
Why three cheeses
Calcium holds the proteins of cheese together. As cheddar ages, its proteins break down into small, tight groups. When heated, these hold on to each other and the fat leaks out as grease.
Emmentaler and low-moisture mozzarella are younger and more elastic. Their protein network stretches around the cheddar fat and holds it in.
Ratio by weight: cheddar 40, Emmentaler 40, mozzarella 20.
M2
Why shokupan needs lower heat medium-low heat lid on the first side
Shokupan is made with tangzhong, a cooked flour paste that holds much water. It also holds milk and sugar. Milk sugar and added sugar let the crust brown at a lower temperature than plain bread.
On high heat the crust goes dark before the cheese melts. Medium-low heat for longer lets the heat reach the cheese first.
The method
One recipeApplied in
None yetNo recipe leans on this study yet.