Cheese Flow Heart Tart
1.
After the butter has softened at room temperature, add powdered sugar, and the electric whisk will beat the butter until the color becomes lighter and the volume expands.
2.
Add egg liquid and beat evenly
3.
Sift in the low powder and stir into a dough with a spatula
4.
Press the dough evenly with your hands, wrap it in plastic wrap, and put it in the refrigerator to relax for 1 hour
5.
The cream cheese is softened. Add the sugar powder to make it smooth and then add milk, whipped cream, rum, and lemon juice in batches. After each liquid is added, it must be evenly beaten before adding the next one.
6.
Finally, add cornstarch, mix into a delicate cheese paste, and put it in a piping bag for later use
7.
The loose tapi is divided into 12 small doughs, rounded and flattened into a round piece slightly smaller than the mold, put into the mold and pressed to fit, the bottom should not be too thick
8.
Use a fork to insert some small holes
9.
The upper tube of the oven is 200 degrees, the lower tube is 180 degrees, about 18 minutes, bake until slightly colored (the temperature and time should be adjusted according to the temper of the oven)
10.
Squeeze into the cheese paste, bulge the packet, and then put the cheese tart in the refrigerator to freeze for 1 hour, the filling should be frozen hard.
11.
Brush the surface of the frozen cheese tart with liquid egg yolk (one egg yolk + appropriate amount of water), and brush the edge of the tart with water (to prevent burning)
12.
The upper tube of the oven is 250 degrees, the lower tube is 150 degrees, and the middle layer is 8-10 minutes. Turn off the lower heat and bake until the skin is colored. Don't bake for too long, there will be no flow after baking.
Tips:
Don’t bake it for too long, it won’t flow after it’s cooked.
