Chinese Food
Cheese tarts with flowing heart
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Liuxin cheese tart is a very popular dessert. Its taste is very charming. It's very crisp tarts. The Liuxin cheese filling with strong milk flavor. It can't help but eliminate several at a time. If you like this delicious food, you must try it at home.
Cooking ingredients
Cooking Steps
Step1:First, make tarts. First, prepare the ingredients of tarts - 100g of low gluten flour, 60g of butter, 1 yolk, 25g of sugar and 5g of water (or 5g of egg white).
Step2:Add the butter, which has been cut into small pieces and softened, to the sugar and beat with the whisk.
Step3:It's bulky and lighter. Add the yolk and water and continue beating.
Step4:Here is the butter.
Step5:Sift the flour and add to the butter.
Step6:Mix well with a scraper to make tarted dough.
Step7:Take a small piece of tartan dough (according to the size of your mold, the number of tarts this recipe can make is different. The small Tartan mold I use can make 8 tarts. Each Tartan dough is about 25g).
Step8:Use the thumbs of both hands to pinch the dough into the shape of a tarting mold. The thickness should be even. The edge should be neat. The roasted tarts will look good.
Step9:After all the tarts are pinched, prick some small holes with toothpicks at the bottom of the tarts (to prevent the tarts from bulging up when baking). Put them into the preheated oven with the temperature of 200 ℃ up and down. Bake the middle and lower layers for about 15 minutes until the tarts become light golden yellow, and then they will be out of the oven. If you use a large tartar (such as a 4-inch tartar), you need to lay some ballast on the bottom of the tartar before baking to prevent the bottom from bulging.
Step10:The tarts are ready. Then make tarts. Prepare the ingredients for the tarts - 100g cream cheese, 15g hawkmark condensed milk, 25g sugar, 60g Nestle cream, 3G lemon juice and 3G corn starch.
Step11:Pour cream cheese into a large bowl. Beat with a whisk until smooth and grainy.
Step12:Add condensed milk, sugar and cream.
Step13:Continue to stir evenly.
Step14:Add the lemon juice and cornstarch, and beat them evenly again to make them smooth and delicate tarts (the whole beating process should not be too long. Too long beating can easily make the texture of cream cheese unstable).
Step15:Squeeze the tarts into the roasted tarts with a mounting bag. It can be squeezed a little higher. Make the tarts look fuller. It will be more beautiful.
Step16:After squeezing, put the tarts together with the filling into the refrigerator freezer (the layer that can be frozen). Freeze for about 2 hours until the filling is completely frozen.
Step17:Put an egg yol
Step18:
Cooking tips:1. Liuxin cheese tart. It's also called semi cooked cheese tart. What it pays attention to is that it can't bake the tarts completely, so that it presents a half cooked flow state. Therefore, when baking, pay special attention to the heat. Bake with high temperature, so that the surface of it can quickly become golden yellow, but the interior only reaches the level of half cooked. Before baking, the cheese tart is frozen to make it hard to bake through. At the end of baking, if your oven can't be heated up and down, set the temperature to 220 ℃. But turn off the heating when it's half baked (this can ensure that the surface is colored and the interior is not easy to bake through). 2. The best time to taste cheese tarts is about 15 minutes after they are baked. At this time, the tart neither burns the mouth nor cools down, maintaining the internal flow center state. If the tarts are completely cooled, there will be no flow of heart. But they are also delicious. 3. In the tarts filling ingredients. In addition to let the tarts have a charming cheese flavor
