Sake Kasu Baking
(Video 2:15) Cheese and Sake Kasu Make Great Mates. And Cheese cake.
Part 5 with Sharon Flynn - I’m gonna get Amy to do it, ‘cause she’s the pastry chef. I wouldn’t steal it from her. We’ve talked about sake lees and cheesecakes, and we’ve looked it up online. Maybe a year or two ago, Amy started using the sake lees in her baking. As I said, the aroma is second to none. It’s an umami, savory smell. It’s very alluring, right? I can smell it right now, and I think you should come and talk to everyone about it. Everybody - Amy Chaney! I’ll clean up a little bit.
So just talk about the substitute. If you’ve got any recipe for shortcake, or what kind of cakes do you use it in?
I suppose sake kasu is really great to use in any of those simpler cakes, or any of your butter cakes. If you want to use it in a cheesecake - sablé even is really wonderful. Anywhere where there’s a dairy element, you can substitute at least 50%. I would probably start off smaller and just gradually increase the flavor.
When you’re working with ricotta, or when you’re working with any creams or cream cheese, you can just mix the sake kasu in. In this particular cheesecake, because I was mixing it in with ricotta, I just mixed the ricotta and the sake kasu together. You can form a paste first with the sake kasu, and then just press it through a sieve, so it comes through really light and airy. Then you can just mix that through your cake as you would the ricotta.
If you’re making a cheesecake that’s a little bit denser, you could just blend it together with the cream cheese. Again, you can mix it through butter if you wanted to make some sablés as well. Blending it through the butter will bring through the flavor - it’ll absorb into the fats. Definitely start with a smaller amount - I’d start with 30% and then move your way up to 50%.
Yes. Yay! You have big plates. It makes the piece seem smaller if you’ve got a big plate, right?
Yes. Okay, Amy. Thank you. Cheers. Thank you.
(lots of videos for Kasu baking at the website for paid subscribers)
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