Blueberry Cheese Tart
1.
Soften the butter, add 15 grams of sugar, 1 gram of salt and mix well
2.
Add 10 grams of egg liquid and mix well
3.
Add 50 grams of low-gluten flour, gently knead it into a dough, then put it in the refrigerator for about 30 minutes
4.
The awake dough is rolled into a round piece with a rolling pin and placed in the mold, and then the extra side is pressed with a rolling pin
5.
After the tapi is all done, insert a small hole in the bottom with a fork to prevent the tapi from bulging during the baking process; preheat the oven to 190 degrees, bake the tapi for 15 minutes first, and wash some clean beans on the tapi To prevent the tapi from bulging
6.
To soften the cheese, add 8 grams of sugar, milk, and an egg until smooth, soften and add 8 grams of starch, mix well
7.
Pour out the beans in the tart and pour the tart liquid 8 minutes full, then put in the washed blueberries
8.
Put the egg tart filled with the egg tart liquid in the oven at 180 degrees and bake for about 20 minutes.
Tips:
1. After the butter is softened, add sugar and stir evenly. You don't need to whip it. Add eggs slowly. Stir evenly each time before adding the rest;
2. The purpose of refrigeration is to make the noodle rolling operation more conducive, and the finished product is also more crispy;
3. When baking the tapioca, put the beans to prevent bulging. Later, I only inserted the holes and did not put the beans. It was OK, so I could save it too;
4. The egg tart liquid only needs to be placed eighth full to avoid spillage.
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