Late taste cheese tart recipe-Chinese Food-best chinese food recipes-cooking food

Late taste cheese tart

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When I went back to Wuhan in October, I saw a long line at the door of an egg tarts shop. I had a close look at it. They all bought cheese egg tarts. I wonder that cheese is indeed one of the essential elements of net red . When it comes to cheese and egg tarts, Japan's bakecheesetart can be said to be the net red in the net red. Before the bake, the egg tarts world has always been the world of Portuguese egg tarts. The emergence of bake has changed many people's understanding of egg tarts. Today, this dessert shop originated in Hokkaido has two branches in Shanghai. It is called the best cheese tart in the world. Emmmm. I'm afraid of this title. The truth can only be understood by the person who has eaten it. Generally speaking, the egg tarts can be divided into crisp and non crisp. For example, the traditional Portuguese egg tarts are crisp. One layer at a time. They are simply layered. Generally speaking, cheese tarts can't be crisp. They have a more solid taste and can better express the rich cheese

Cooking ingredients

Cooking Steps

Step1:Butter softens at room temperature. Mix with sugar and beat.

Step2:It's cold now. If the butter is still hard at room temperature, you can put a pot of hot water under the egg beater. Don't touch the bottom of the pot directly with hot water, otherwise it will melt the butter. Just warm it with steam.

Step3:Beat the butter and sugar well and add in the yolk.

Step4:Continue beating until smoot

Step5:Beat well and sift in the gluten flour.

Step6:Make dough with a scraper.

Step7:Divide the dough into 25g / share. Press into the egg tart mold. Press evenly as far as possible.

Step8:Put a hole in the bottom with a fork. Avoid bulging when baking.

Step9:Put it in the oven over 200 degrees. Bake for 15 minutes. The egg tart skin is ready. It's quite simple.

Step10:When it's cool, mix the cheese stuffing. Cream cheese softens at room temperature, and is sent to a smooth and granulated state.

Step11:Add sugar, condensed milk, light cream, and a little sea salt. The taste level will be better. It depends on your hobbies.

Step12:Beat until smooth.

Step13:Add lemon juice and cornstarch.

Step14:Mix the cheese paste and put it into the decoration bag.

Step15:Squeeze on the custard tarts. Squeeze more if you like. Don't spill.

Step16:Put the egg tarts in the frozen layer for about 2 hours. After the cheese stuffing is frozen and hard, brush on the egg liquid. Heat the oven for 220 degrees. Heat the oven for 150 degrees. Bake for 10 minutes. The yolk layer is slightly burnt. That's OK. Oven temperature is not the same. When baking, pay attention to observe the condition of the skin. Then adjust the baking time.

Step17:At the beginning, the cheese will be a bit thick. Cut it while it's hot. It's beautiful.

Step18:When it's cold, the cheese filling will collapse. The skin will wrinkle. The heart will not flow. The body will be stiff. Tasheng's best time. You will miss it. So. Remember to eat while it's hot.