Cheese Flowing Egg Tart

Cheese Flowing Egg Tart

1. How to make tapi:

2. Cut the butter into small pieces in advance to soften at room temperature, add 25 grams of fine sugar, and beat at medium speed with an electric whisk until the butter expands and becomes feathery

3. After mixing the whole egg liquid and the egg yolk liquid evenly, add it to the butter in three times

4. Whipped evenly

5. Sift the flour and add to the whipped butter

6. Use a rubber spatula to mix the butter and flour evenly, knead it into a smooth dough with no dry powder, then place in the refrigerator to freeze for 30 minutes

7. Place the dough on the silicone mat, use a rolling pin to roll the dough into a rectangle about 4mm, take a circular cutter with a diameter of 10mm, and press a round sheet on the dough

8. Put the original piece into the egg tart mold, press with both thumbs until the dough is close to the mold, and slightly higher than the mold, and then use a toothpick to poke a small hole in the bottom of the tart mold to prevent air inside. When baking Tappi uplift

9. Heat the oven at 150°C, lower the heat at 180°C to preheat for 10 minutes, place the tower in the middle and lower layer and bake for 12 minutes, and let cool after baking.

10. Making of invagination:

11. Place mascarpone cheese and cream cheese in a glass bowl

12. Add 50 grams of granulated sugar, and use an electric whisk with insulated water to beat at medium speed until smooth

13. Mix the whipped cream and milk evenly, add a small amount of it to the cheese, and finally add cornstarch and mix well. The beaten cheese is thicker and thicker

14. Put the cheese filling into the piping bag, cut a big mouth, squeeze it into the tested tower mold, move it into the refrigerator and freeze for 1-2 hours

15. Preheat the oven to 210 degrees above the oven and 150 degrees below the fire to preheat for 10 minutes. Take out the frozen cheese tart, brush the beaten egg yolk on the surface, place the tart in the middle and lower layer of the oven, bake for 8-10 minutes, until the tart is stuffed. It’s fine if the surface turns yellow, don’t over-baked, otherwise the indentation will be solidified

16. The freshly baked tart stuffing is hot and flows the fastest. When it is completely cooled, the tart stuffing will solidify