1. After the butter has softened, add 5 grams of salt and mix well.
2. Add egg yolk and mix well.
3. Add 30 grams of milk and mix well.
4. A total of 240 grams of flour are mixed and sieved into the butter paste.
5. Grab it into a ball with your hands, cover with plastic wrap and relax for 30 minutes.
6. Divide the dough into pieces weighing 30 grams, put them in the egg tart mold, and slowly turn and press in a circular motion.
7. Use a toothpick to make a small hole in the bottom of the tapi to prevent it from bulging when it is baked.
8. Preheat the oven, 180 degrees, upper and lower heat, middle layer, bake for about 15 minutes, take out and cool.
9. Make cheese filling: 250 grams of cream cheese is softened at room temperature, then add 40 grams of sugar and mix well.
10. Add the whole egg and beat evenly.
11. Add 150 grams of whipped cream and mix well.
12. Sift in 15 grams of cocoa powder and mix well.
13. Pour 5 grams of coffee wine and mix well.
14. Fill the cheese filling into the tart, about 7 minutes full.
15. Preheat the oven, 170 degrees, upper and lower fire, middle level, bake for about 30 minutes.
16. Eat after cooling.
Tips:The production of coffee wine: 10 grams of boiling water will melt 5 grams of pure coffee powder, add 5 grams of rum and stir evenly. Freeze it for next use.
I think the sugar in the cheese filling is a little bit less, you can add 10-20 grams in a moderate amount.
If you want to make the tapi sweet, you can use 40 grams of sugar instead of salt.
