Chinese Food
Lemon tarts with cheese
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Flying cake skin is a good thing, because it's sweet. It can be used to replace tarts. The taste is different from butter tarts. But it's also delicious. The key is to save time. The bottom is crispy and delicious. The top is a cheese filling with lemon aroma. The surface is sweet raisins. The body is mini. It's very delicious one by one. It's better than egg tarts.
Cooking ingredients
Cooking Steps
Step1:Defrost the skin at room temperature. Spread flour on both sides and roll it thin. Press out the disc with a round mold.
Step2:Put the slices into the mini 12 muffin cup. Fork some holes in the bottom of the cake.
Step3:Bake in the oven at 170 degrees for 5 minutes.
Step4:Rub the lemon peel into the bowl.
Step5:Add cream cheese. Microwave for 20 seconds. Soften until cream cheese softens. Add sugar and stir well.
Step6:Add the egg liquid and stir until it is absorbed. Put the stuffing into the flower mounting bag.
Step7:Take out the tarts. Squeeze the cheese stuffing on the tarts. Put the raisins on the surface.
Step8:In the oven. Continue baking at 170 degrees for 13 minutes.
Step9:Finished product.
Step10:Finished product.
Cooking tips:1. Spread flour on both sides of the fly cake skin when it is taken out from the refrigerator to prevent it from sticking. Otherwise, it will stick to the plastic film after thawing. 2. Roll out the flaky cake skin thinly. Otherwise, one is not enough. 3. In the baking process, the crust will shrink. As long as the mold is not sticky, it will not affect the demoulding. But after baking, it will be demoulded after cooling completely. 4. Raisins can't be used directly. They need to be soaked in wine first. They will not harden until baked. There are skills in making delicious dishes.
