1. Butter softened at room temperature
2. Add white sugar and beat evenly,
3. Add the whole egg liquid in batches, each time it is completely fused, then add it again,
4. Until it's sent into feathers,
5. Add the sieved low flour and knead into a smooth dough,
6. Roll it out, fold it in three folds, and let it stand for 10Min.
7. Roll it out to a thickness of 5mm and press out the size of an egg tart mold,
8. Tightly fit the mold wall, the bottom is slightly thinner than the surroundings, put it in the preheated upper 150℃ and lower 180℃ oven for about 15 minutes, the surface will be slightly yellowed.
9. After the cream cheese is softened, it will be smooth and without particles (it can also be heated in water to accelerate the softening)
10. Prepare a vanilla pod, (if you don’t have one, skip to step 14)
11. Cut the vanilla pod and take out the vanilla seeds,
12. Add to the cream cheese,
13. Send it evenly,
14. Add the rum and lemon juice, and beat evenly. (If there is no vanilla pod, you can add the same amount of vanilla extract directly in this step.)
15. Add powdered sugar and beat evenly,
16. Add milk and whipped cream and beat evenly,
17. Add starch,
18. Pass it until there are faint lines on the surface,
19. Put it in a piping bag,
20. Let the tart crust cool, squeeze the cheese paste into the tart crust,
21. Put it in the refrigerator and freeze for more than 2h, (freeze! Freeze! Freeze!)
22. Take out the frozen tarts, apply a layer of whole egg liquid on the surface, put it in the middle layer of the preheated 200℃ oven for more than ten minutes, and the surface will be slightly browned.
Tips:In the last step of baking, you can gently brush a layer of clean water on the surrounding tapers, which can prevent the surrounding tapers from being burnt in the final roast.
