Edible Potted Plant--mushroom Cheese Tart
1.
Butter 1 is softened at room temperature, add icing sugar 1, and stir evenly with an electric whisk first. It is manual.
2.
Whisk the butter and powdered sugar until they are mixed, add an appropriate amount of egg liquid 1, the egg liquid is best to be added in two or three times, and then add the egg liquid after each time it is completely melted
3.
Add the sieved low powder 1, and mix well
4.
Put it in the refrigerator for 40 minutes
5.
The same operation for the chocolate skin is to add the sieved chocolate powder and low powder with the material of 2.
6.
Stir evenly, put it in the refrigerator for 40 minutes
7.
Roll out the refrigerated chocolate bark, put it in a mold and trim it into a flower pot. Preheat the oven at 190 degrees for 15 minutes.
8.
Take out the baked chocolate pot, squeeze the cheese paste, and bake in the oven at 170 degrees for 10 minutes
9.
Add 30 grams of whipped cream and 10 grams of white sugar to the cheese and dissolve in water
10.
Hit smoothly
11.
Cream cheese with icing sugar and whip
12.
Add the whipped cream to the cheese paste and mix well
13.
The refrigerated skin is not only used to make flower pots, but also used to make mushrooms. You can knead it according to the shape and bake it in the oven at 180 degrees for 10 minutes.
14.
Oreos go to the sandwich layer and put them in a fresh-keeping bag, crushed
15.
Insert a mushroom stick, light the cheese paste, and then cover the mushroom lid
16.
Just pack them one by one and sprinkle some icing sugar
Tips:
1. This tart wrapper can also be used to make cookies, 1 is only used in the production of 1
2. During the baking process, watch not to paint too much, and lower the temperature when painting
3. You can bake two black pots directly without Oreo, and then break one of them.
