Flowing Cheese Tart

Name: Flowing Cheese Tart
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 30g butter; 12g Caster sugar; 12g Whole egg liquid; 50g Low-gluten flour; a little yolk; Some Cheese Tart

by Lao Fang Xiaoyu

4.7 (1)

Favorite

Difficulty

Hard

Time

15m

Serving

2

The appearance is plain and unremarkable, but the heart is extremely hot. With a bite, the cheese full of magma bursts out in an instant, overflowing, and it seems to have a feeling of being knocked down and flying, that is the super net red ~ Liuxin Cheese Tart .
When it comes to the liquid cheese tart, in addition to drooling, I still have a little regret; because the first time I tried it, I didn't know the baking temperature, and the color of liquid was not good; there was just some cheese tart liquid left, let's continue.
Learn from experience. When baking today, I increased the temperature of the upper and lower fires by 10 degrees; Hey: God, the surface coloring not only achieved the expected effect, but also the flow state is ideal; I also wanted to cut it out and put on a styling shot. The photo came, but when the knife was just cut, the cheese tart was overflowing from the front of the knife and the back of the knife instantly; I quickly took a few shots, I can’t wait; pick it up carefully, don’t chew and suck it gently. The milk paddle that was still flowing just now, I just got down, leaving behind a super happy sense of satisfaction~~~"

Ingredients

Flowing Cheese Tart

1. Prepare the ingredients (the cheese filling happens to be left, so I didn’t make it)

2. Pour the butter and caster sugar into the basin

3. Beat until it becomes white and fluffy, then add egg liquid in batches to melt

4. Sift in low-gluten flour

5. Mix well with a spatula

6. Divide 4 parts by weight, hold into small balls and put them in the tart mold

7. Push the dough upwards with both thumbs to form the shape of a tart mold, and then use a toothpick to make some small holes in the bottom of the tart

8. Put it into the middle layer of the preheated oven: 180 degree upper heat, 170 lower heat

9. Bake for 15 minutes until the surface is golden, remove and let cool

10. Squeeze the pre-prepared cheese tart liquid into the tart crust and put it into the freezer of the refrigerator together with the baking tray until the tart filling is fully frozen cheese filling Method: You can search for my other recipe: Flow core cheese tart

11. Remove the egg yolk liquid from the surface brush

12. Put it into the middle layer of the preheated oven: upper fire 230, lower fire 180

13. Bake for about 8-9 minutes

14. Take it out immediately until the surface is browned, and eat it while it is hot. It will flow out, but be careful that it is very hot.

15. Look: How good is the flow effect; it will flow when eaten while it is hot, but be careful that it is very hot

Tips:
1. The cheese tart liquid is the remaining liquid tart, so only 3 can be installed if the amount is small, and the other one can be eaten directly.
2. Baking cheese tarts: it depends on the situation at home. Last time I used the top heat 220, 170, and 10 minutes, but the coloring was not ideal; so this time I adjusted it up by 10 degrees, both the top heat and the bottom heat 230. Fire 180, the color starts in about 6 minutes, and the actual baking is 8 minutes. Both the surface and the flow core state are very good