Chinese Food
Cheese tarts with flowing heart
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Liuxin cheese tart is a kind of Western-style pie with cheese sauce as filling. It is also called semi cooked cheese egg tart. Tart is the transliteration of English tart. It means the pie with exposed filling; cheese tart is a kind of & quot; tart with cheese as filling. The small round bowl shaped crust is filled with cheese paste made of sugar, cream and cheese; the outer layer is crisp and the inner filling is sweet yellow liquid cheese paste; it originated in Hokkaido, Japan. It is popular in Tokyo, Hong Kong, Taiwan and Southeast Asia. It is a popular dessert. Flow heart cheese tarts. It's elegant that you can't bake the tarts completely. It's half cooked. Therefore, the temperature of the oven is very important during the barbecue. It needs high temperature and fast baking to make the surface of the egg liquid quickly bake to golden yellow, but the interior is still half cooked. In my personal experience, it's easy to make tarts and cheese liquid. It's OK to bake the tarts until crisp for the first time. It's difficult to bake them at the second baking temperature and
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients and butter to soften in advanc
Step2:Beat butter until smooth, add sugar and beat until fluffy and whit
Step3:Add the egg white and yolk in several times and beat until they are fuse
Step4:Add the egg white and yolk in several times and beat until they are fuse
Step5:Divide into 7 parts according to the total weight. Hold into small groups and put them into the tarts (PS hot days need to be sent to the refrigerator for cold storage. Do one to take one
Step6:Take a piece of tarting skin. Use your thumbs to shape the dough into a tarting mold
Step7:The edge and thickness should be pinched as neatly and evenly as possibl
Step8:The edge and thickness should be pinched as neatly and evenly as possibl
Step9:Put into the middle layer of the preheated oven - 200 ℃, heat up and down, bake for 15 minutes until the surface is golde
Step10:Prepare cheese filling at this time - pour the sugar and cream cheese in the auxiliary ingredients into the basin and beat until smoot
Step11:Add milk and whipped cream to mix agai
Step12:Sift in corn starch and mix wel
Step13:Drop in rum and mix wel
Step14:Put it into a mounting bag for standb
Step15:Squeeze into the baked tarts. Put into the freezer with the baking tray until the tarts are completely frozen
Step16:Remove the surface layer of yolk liqui
Step17:Then put it into the middle layer of the preheated oven - put on the fire at 220 ℃ and put on the fire at 170
Step18:Bake for about 8-10 minute
Step19:Eat while it's hot to be in a state of flo
Step20:Super love flow heart tart
Cooking tips:1. Hearty cheese tarts, also known as half cooked cheese tarts. To achieve the hearty state of half cooked , you cannot bake the tarts completely; therefore, when baking, pay special attention to the heat. Bake with high temperature to make the surface quickly colored golden yellow. But the interior only reaches the degree of half cooked. 2. Freeze the cheese tarts before baking. It is also to make the inner filling not easy to bake through The original recipe is 220 ℃ on the fire, 150 ℃ on the fire and 8 minutes on the fire. However, the temperature difference between the temperature of my oven on the fire and the temperature of my oven is only 50. The temperature of my oven can only be adjusted to 180 ℃ on the fire, 8-10 minutes on the fire, or 10 minutes on the direct fire. 4. The best time for tasting the flowing heart cheese tart is about 15 minutes after it is baked. It is neither hot nor cold . it also keeps the internal flow center state; if the tarts are cooled, there will be no flow center feeling. But it is also very good
