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Flowing Cheese Tart, a very popular dessert, has a charming taste, very crisp tart skin with creamy rich cheese filling, and the soft cheese paste will flow down when you bite it. When it first came out, it was the most delicious, and the new recipe was made once, and if you found the deficiencies, you can leave a message with me.
<h1 class="pgc-h-arrow-right" > [raw material].</h1>
Egg tart skin
Unsalted butter - 70 g
Powdered sugar ——— 30 g
Salt ———— 1 g
Egg mixture ——— 10 g
Low gluten flour - 120 g
Cheese paste
Milk ——— 20 g
Light cream - 30 g
Cream cheese - 75 g
White Sugar: 20
Cornstarch – 2 g
Matcha powder – 2 g
Lemon juice – a few drops
Honey red beans – to taste
Boiling water ——— 10 g
<h1 class="pgc-h-arrow-right" > [production process].</h1>
1: Make tart dough first, take 70 grams of unsalted butter softened at room temperature, add 30 grams of powdered sugar, 1 gram of salt, and beat with an electric whisk until the color becomes lighter and the volume becomes larger.
2: Add 10 grams of egg mixture and continue to beat evenly with an electric whisk.
3: Sift in 120g of low gluten flour, mix well with a spatula, then knead into a ball, cover with plastic wrap and relax for 30 minutes.
4: Take out the tart dough that has awakened, divide it into 6 parts evenly, put it into the egg tart mold and press the shape by hand.
5, the middle pad on the baking stone or put some red beans into the compaction, can prevent the bottom from bulging when it will be baked. Bake in the oven at 200°C for about 20 minutes, and then you can take it out when you see the edges slightly zoomed.
6, now start to make cheese paste, room temperature softened cream cheese 75 grams, add white sugar 20 grams, with an electric whisk whisk whisk until smooth
7: Add 30 g of light cream to smooth, add 20 g of milk to smooth, add 2 g of corn starch to smooth.
8: First take half of the cheese paste and put it into the framed flower bag for later.
9: Take 2 grams of matcha powder in advance and stir it into a pulp with 10 grams of boiling water, add the matcha liquid to the remaining half of the cheese paste, stir well and put it into the mounting bag for later.
10: Take out the baked tart mold, squeeze in the cheese paste just prepared, put it in the refrigerator and freeze for 2 hours, take it out and bake at 230 ° C for about 10-13 minutes. I baked it directly, and it tastes good.
11. Delicious two-color red bean soft heart tart to complete O (∩_∩) O
12, super crisp tart skin with fragrant soft heart, one bite is satisfied.
13, just out of the oven is the most delicious, a bite down the soft cheese paste will also flow down O (∩ _ ∩) O
14, just did a lot of shortcomings, what problems can give me a message to communicate Oh O (∩ _ ∩) O
<h1 class="pgc-h-arrow-right" > [tips].</h1>
1, frozen out of the surface of the egg tart can be brushed with a layer of egg yolk liquid diluted with a little water, baked out will look better.
2, cheese paste can also add seeds vanilla paste, kraft cheese powder, lemon crumbs and so on to add flavor.
3. The best time to taste is about 15 minutes after baking, not hot and keep the flow inside.